Supplier of millet flour for professionals
A millet specialist for over 30 years, Flanquart relies on an integrated French supply chain sourced from local agriculture to offer millet flour tailored to the requirements of the food industry. Naturally gluten-free, millet flour lends itself to a wide range of applications, from bakery–patisserie to infant products, as well as breakfast cereals and better-for-you snacking.
Our range is available in a natural version and a de-bacterised version to meet the specific needs of manufacturers, whether for standard formulations or for sensitive products requiring the highest level of food safety.
Characteristics
Form and particle size: Powder, particles 92.8% < 300 µ
Colour: Cream
Calories*: 350 kcal
Protein*: 11 g
Fat*: 4 g
Fibre*: 8 g
Versions
- Natural
- Decontaminated
Sources: France, EU, outside EU
Packaging: Paper bags containing 5 kg, 10 kg, 20 kg and 25 kg
* on average per 100 grams
Our expertise in processing French millet
French millet supply chain for 30 years (Centre region)
In France, Flanquart works directly with local farming producers. For 30 years, millet has been grown in the Centre region — the historic heartland of millet cultivation in France — by a group of partner farmers. Our approach is to guarantee the purchase price of the seeds by contract. This contract, established before sowing, ensures reliable income for producers.
We primarily work with common millet (also known as yellow millet), the most widespread variety and the best adapted to French growing conditions. This direct collaboration with our partner farms guarantees full traceability from field to finished product.
Controlled milling and de-bacterisation processes
Our facilities process millet into flour via a controlled milling process designed to preserve its nutritional qualities as much as possible. Whole millet (whole grain) is milled to your needs into wholemeal flour or a more refined flour.
For sensitive applications, the de-bacterised version undergoes a specific thermal treatment to ensure microbiological safety while maintaining the functional properties of the ingredient. This technical solution is the result of many years of expertise in seed processing.
Quality control from field to finished product
Certified to FSSC 22000 in line with international food safety standards, our production is built on a strict control plan: agronomic monitoring of fields, intake analysis of seeds, in-process testing and final lot approval before dispatch.
Our controls include: moisture checks to optimise storage conditions; nutritional analyses (iron, zinc, magnesium, phosphorus); colour checks and organoleptic properties. Each lot is supplied with a complete technical data sheet covering all nutritional information.
Why choose Flanquart as your millet flour supplier?
✔ Direct sourcing from French producers ensuring full traceability
A production specification, including good agricultural practice requirements, is agreed with our partner farmers. We thus guarantee field-level traceability across the French supply chain, from farm to your factory.
This close relationship with local producers is a key advantage for supply security and for promoting sustainable French agriculture.
✔ Dual offer: natural / de-bacterised to suit your needs
Whether your formulations call for a raw flour for standard applications or a safety-assured flour for products with stringent sanitary requirements, Flanquart provides a dual offer adapted to your specifications. This flexibility helps you optimise your processing in line with regulatory constraints.
✔ Flexible volumes and personalised technical support
From small pilot runs to industrial production in big bags, we tailor our volumes and packaging for sales to professional users and distributors. Our technical teams support your projects to optimise formulation and the day-to-day integration of millet flour into your recipes.
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Characteristics of our professional millet flour
✔ Balanced nutritional profile rich in essential minerals
Millet stands out for its content of plant proteins, fibre and essential minerals. It is naturally rich in magnesium, iron, phosphorus and zinc. These nutritional benefits make millet a relevant ingredient for gluten-free, clean-label and health-oriented formulations.
Nutritional composition: Millet flour is a good source of plant protein, complex carbohydrates and dietary fibre. It is low in fat — particularly in saturated fatty acids — and contains unsaturated fats (essential fatty acids). Naturally low in salt and sugar, it is gluten-free.
This profile makes it an attractive, nutritious alternative to wheat and maize flour in many specialised diets. Detailed energy and nutritional values are available on our product data sheets.
✔ Techno-functional properties for industrial applications
Millet flour contributes to product structure, improves water absorption and supports a soft texture in bakery. Its properties make it versatile across diverse industrial uses.
Applications (technical):
Binding capacity: useful in sauces, batters and doughs
Water retention: improves shelf life and texture of finished products
Partial substitution: replaces wheat in gluten-free recipes
Natural colouring: delivers a characteristic light yellow–cream hue
Mild taste: naturally slightly sweet, similar to maize
✔ Quality certifications and food safety
Our flours meet European and international standards. The FSSC 22000-certified management system guarantees food safety and compliance with your specific specifications.
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Applications of millet flour in industry
✔ Gluten-free bakery–patisserie and traditional products
Millet flour imparts a mild flavour and a light yellow–cream colour. It fits into gluten-free recipes and enhances the nutritional quality of breads, cakes, loaf cakes and biscuits.
Practical applications:
Pastry doughs: sweet loaves, soft cakes, biscuits
Bakery: gluten-free breads, speciality bread mixes
Crêpes and galettes: sweet or savoury crêpe batters, modern takes on Breton-style galettes
Substitution: partial replacement for wheat or maize flour
Millet flour can be used alone or blended with other gluten-free flours (rice, buckwheat) to create bespoke mixes.
✔ Breakfast cereals and better-for-you snacking
As a source of fibre and naturally gluten-free, millet flour integrates well into the formulation of extruded cereals, nutrition bars or puffed snacks, aligned with “better for you” and clean-label trends.
Snacking applications:
- Enriched energy bars
- Extruded breakfast cereals
- Puffed millet snacks
- Mixes for patties and savoury snacks
- Millet flour provides a wholesome, natural base for these fast-growing on-trend products.
✔ Professional cooking and culinary preparations
Beyond patisserie, millet flour has its place in numerous savoury preparations:
Sauces: gluten-free natural thickener
Savoury preparations: base for veggie patties, falafels, meatballs
Fresh pasta: an alternative to wheat with superior nutritional input
Coatings: breading for fried products with a naturally golden colour
Its mild, neutral taste allows versatile use in professional kitchens.
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Millet flour range and packaging
✔ Available versions: natural and de-bacterised
We offer two complementary versions to cover all industrial needs:
Natural millet flour: for standard applications
De-bacterised millet flour: for sensitive products (infant, etc.)
Whole millet can be milled into wholemeal flour (entire grain) or a more refined flour depending on your needs. Yellow millet (common millet) is our reference variety, grown in France.
✔ Particle sizes tailored to your specific applications
Our facilities enable us to adjust particle size by application: fine for infant nutrition, standard for bakery, or coarser for extrusion and cereals. This technical fine-tuning is carried out in collaboration with your R&D teams to match your processing parameters precisely.
✔ H3 – Scalable professional packaging (5 kg to big bag)
From 5 kg bags for trials to big bags for your production lines, Flanquart offers suitable solutions with controlled logistics.
Available packaging options:
- Paper bags 5 to 25 kg
- PE bags 10 to 25 kg
- Big bags for wholesale supply
- Custom packaging on request
All our packaging is designed to ensure optimal preservation by protecting the flour from humidity and light. Shelf life varies according to packaging type and storage conditions (cool, dry place recommended).
Each pack includes full regulatory information: composition, nutritional value, origin, allergen info, storage advice.
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Order your professional millet flour
✔ H3 – Simplified ordering process and sampling
A fast quotation and the option to obtain samples make it easy to integrate our millet flour into your R&D projects. Our sales team helps you select the variety (yellow millet, whole millet, gluten-free flour) and the version (natural, de-bacterised) suited to your project.
Contact:
Email: contact@flanquart.fr
Telephone: +33 3 21 61 74 20
We handle requests for all volumes, from product development to serial production for distributors and manufacturers.
✔ H3 – Delivery in France and for export with logistics tracking
Our teams ensure reliable delivery in France and internationally, with rigorous logistics tracking to safeguard your production timelines.
Delivery conditions:
- Delivery in France and internationally
- Lead times: 3 weeks from order receipt
- Incoterms: FCA or DAP
Secure transport with optimal storage conditions (controlled temperature and humidity)
✔ H3 – Scalable professional packaging (5 kg to big bag)
Beyond supplying ingredients, we provide technical support for your formulations and industrial processes. Our team advises on:
- Optimal use of millet flour according to your applications (patisserie, cooking, infant, extrusion)
- Dosages: partial or total substitution of wheat, maize flour or rice
- Blends: combinations with other gluten-free flours to optimise texture and taste
- Functional properties: binding capacity, water retention, use in sauces and preparations
- Nutritional aspects: highlighting benefits (iron, zinc, magnesium, fibre) in your product communications
- Shelf life: optimal storage duration by conditions (humidity, temperature)
Our 30 years of experience with French-grown millet, built on direct relationships with local producers, is a valuable asset for the success of your formulation projects. Whether you aim to develop gluten-free cakes, enriched crêpes, veggie patties, savoury loaves or innovative culinary mixes, we support you at every step.