Cutting-edge expertise from men and women with unique know-how, working every day in Panzani’s semolina plants and production workshops in France to producetop-quality semolina,couscous and pasta.
*75% of French durum wheat used in France is processed by Panzani
Our semolina experts master every stage in the semolina process and extract specific fractions from the kernels.
Panzani Solutions is internationally recognised for the quality of its products and for its ability to develop solutions tailored to the needs of its clients and consumers.
WHEAT RECEPTION 
On average, 850 tonnes of French durum wheat are received every day.
We receive them by road or by the River Seine.
pre-cleaning and storage, homogenisation
Kernels are cleaned of any impurities and graded to produce homogeneous batches.
Wheat blending
For unique recipes made from a variety of wheats harvested on different plots of land
CLEANING AND WETTING
Insects, other cereals, metals, stones, etc. are removed. The wheat is then wetted (sometimes several times) and left to “rest” for 6 hours to separate the endosperm from the husks more easily.
GRINDING
Kernels go through cylinders with increasingly finer flutes.
Plansifter
Grains are separated by size.
SIEVING
Semolina is fractioned according to density using vacuum.
Packaging
Depending on our clients’ needs, we package our products in silos, bags, big bags…
A tank check is carried out if we ship in bulk.
The “100% French wheat – Made in France” logo is used for top-quality semolina (fine and medium); the “Label Rouge” logo is used for Label Rouge extra-fine semolina.
Eric Bregoin, Master Semolina Maker
Our master pasta makers work with around fifty different designs. Thanks to their know-how, they are able to adapt format features (thickness, length, design, etc.) to clients’ final requirements. They use different recipes depending on the type of semolina used (conventional, HVE, Organic, etc.) and/or the ingredients added (egg pasta and Ultra-Resistant pasta). Production lines are specific to each type of product: long pasta (Spaghetti, Linguine), cut pasta (Torti, Macaroni) or stamped pasta (Farfalle, Gansette…).
Reception
Each production site receives 350 T of semolina every day, which are stored in silos.
Hydration
The semolina is hydrated with water in regular proportions until a homogeneous, smooth dough is obtained, suitable for pasta production.
production by extrusion & shaping
This dough is pressed at very high pressure in the various moulds, then shaped according to the desired design: long pasta (spaghetti), cut pasta (elbow pasta) or punched pasta (farfalle).
pre-drying & drying
Reducing the humidity percentage in several steps to guarantee optimum long-term shelf-life.
Cooling
This is a key step to rapidly lower the temperature of the pasta, thus preserving its quality.
Storage
The pasta is stored unpackaged in silos.
Packaging
In packets of one or several kilos, Panzani pasta is now ready to ship!
The “100% French wheat – Made in France” logo is used for top-quality pasta (e.g.: Spaghetti, Macaroni); the “Agriculture Biologique” logo is used for top-quality organic pasta (ex: Penne, Farfalle); the “HVE” logo for HVE pasta (ex: elbow pasta, torti).
*Source IRI 2023: National brand leader in volume for all pasta channels – all channels, France
** Products bearing the 100% French wheat logo
Didier Letellier, Master Pasta Maker
The couscous seed is a graded durum wheat semolina aggregate that undergoes a cooking process that gives it rehydrating properties, either cold (tabbouleh) or hot (traditional couscous). In addition to a medium or fine seed, our couscous specialists’ industrial secrets enable them to produce couscous with specific technical features to meet the most demanding specifications of our industrial clients.
Reception
Durum wheat semolina is received every day on the site.
blending & hydration
The semolina is mixed with water, then slowly kneaded.
Rolling
The grains of semolina agglomerate to form couscous seeds.
Cooking
A crucial step for product quality! The seeds are steamed. They will then retain their final shape.
sieving & delumping
The couscous seeds are individualised.
Drying
By lowering the humidity of the couscous, drying is the key to keeping it in good condition.
Cooling
The couscous seeds are brought to room temperature.
Calibration
Seed varieties (fine, medium and others) are sorted according to grain size.
Storage
The Vitrolles site has 31 storage silos!
Packaging
Couscous seeds are ready for shipment, in boil-in-bag packs, in packets and bags from 1 to 25 kg, in 1-tonne big bags, and in tank lorries!
The “100% French wheat – Made in France” logo is used for top-quality and standard-quality medium couscous; the “Agriculture Biologique” logo for top-quality organic medium couscous; the “HVE” logo for standard-quality HVE couscous.
Nicolas Vinai, Vitrolles Plant Manager
