- Lola Bonnin left the world of finance and created Maltivor, a company that makes flour from brewery residue.
- Maltivor can produce three different types of flour: a blonde, an amber and a brunette.
- The flour is then sold to bakeries to make pastries.
While working in finance, Lola Bonnin left everything for an original project. Beer lover, she was interested in the environment and production systems. And realized that 88% of the cereals used to make beer are spoiled. Concerned about the environment, the young woman therefore decided to find a solution to this problem. "This is how the idea came to harvest these grains (grain soldering residue) and make flour into them, then make bread and all kinds of pastries," she says. And this is how his company Maltivor was born, based in Brignais near Lyon.
Products tested with the Paul Bocuse Institute
Before marketing it, we had to make sure that the grain flour was compatible with traditional pastry recipes. “We tested it with the Paul Bocuse institute. We realized that if we put 100% grain flour, the pie dough would be too brittle. So we determined that we could use up to 30% of our flour and that it had to be mixed with conventional flour. ”
"Starch is used as a binder in a recipe, but spent grain flour contains almost no more," argues Lola Bonnin. In his factory in Brignais, Maltivor produces three kinds of flour, like beer: a blonde, an amber and a brunette. Each one bringing different flavors. "The blonde has a light scent of chopped herbs, the amber has caramelized notes, and the brunette has cocoa flavors," says the young woman.
Shy beginnings
Originality is a fact but is not always enough to convince partners. To date, the company has five suppliers, including the Caribrew brewery. On the buyer side, she works with the Victor et Compagnie bakery, which supplies the Brasserie Georges (2nd arrondissement) with bread.
Tomorrow, the address book should fill up, hopes Lola Bonnin: "Several biscuits and bakeries are interested, it just takes time to put things in place". In the short term, once the product has been broken in, the young woman plans to run the machines at full speed and produce 500 kilos of flour per day. Its objective is also to sell its products to individuals.
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