Since 1704, the Muller family has been milling wheat so that everyone could enjoy all its taste and benefit from its nutritional value.
We turn our grain into flour, semolina flour and pasta.
The quality of each of our products is directly linked to each grain of wheat that we grind in our mills. Thanks to our family milling tradition of excellence, we get the full taste from each grain for our customers to enjoy.
Le Moulin flour begins with our selection of the finest quality local wheat.
Our semolina flour is made from a mix of a carefully chosen selection of local durum wheat varieties. This semolina flour is used for making pasta.
The cereals are especially suited to our local farmland and its soil. The expertise of the environmentally conscious farmers we work with means we can offer wheat products that are naturally of the best quality and which require less processing. We also use locally grown spelt to make some of our types of flour.
While common wheat, also known as bread wheat, is used for making flour, durum wheat is used for making semolina flour, the key ingredient used in pasta-making.
Common wheat and durum wheat are easy to tell apart. Durum wheat is covered in bristles known as “awns”, giving it the nickname “bearded wheat”. Also, its colour is different to common wheat. Durum wheat has great nutritional value as it is high in protein, carbohydrates and vitamin B.
We use our expertise to grind every grain of wheat so that we can extract all the nutritional value. Then, we put that nutrition back into our products through mixes carefully designed to respond to your needs.
Every grain of wheat consists of three main parts:
LE MOULIN works alongside local farmers, in a sustainable and responsible way, with the aim of providing premium-quality products.
In 1999, Edmond Muller, the head of the family business at the time, alongside others in the agricultural sector, created the “Produit du Terroir”, or “Countryside produce”, label. This made them pioneers of responsible and sustainable farming in Luxembourg.
Together, they chose the best varieties of wheat and set out sustainable cultivation methods that respected the product and the environment. By gaining the trust of the farmers and by working with them over the long term, the quality of Luxembourg wheat was raised to point that it became the best in Europe. Over the last 20 years, the “Produit du Terroir” program has grown to include more than 250 farmers and partners in the wheat value chain within a unique sector.
Luxembourg is the only country in Europe where more than half of national wheat production falls under a sustainable farming program.
The ‘Produit du Terroir’ program is contributing to the development of a unique production chain which the Moulins de Kleinbettingen fully supports. As participants in this program, we are committed to:
Working with certified seeds that are adapted to the local soil
Ensuring that our 250 partner farmers are remunerated fairly
Safeguarding the product by forbidding the use of grain storage insecticides
Committing to concrete actions that support biodiversity 
Favouring short distribution channels and proximity 
Supporting the production of high-quality bread by working with the 250 bakers involved« Our reason for pioneering sustainable agriculture is to continuously improve the quality of our products by improving that of the wheat itself, while supporting the environment and each of our partners. »– Jean Muller, CEO, Moulins de Kleinbettingen
Our entire pasta range is exclusively made from Luxembourgish durum wheat. We work in close collaboration with farmers to ensure the quality of our wheat and therefore of our LE MOULIN pasta.
The pasta is made from wheat grown in a field near you, as you can see from this map where we have marked the location of the farmers we have worked with this year.
