La technique de convertir un grain de maïs en délicieux ourson gélifié porte un nom : l'amidonnerie. - L'info en continu https://buzzplus.fr/ Infos, news & actualités - L'information internationale en direct.
00:00 The technique of converting a corn grain into a delicious gelified bear bear is called "midonnerie".
00:06 At the Benheim "Barin" rocket factory, this yellow grain is transformed to meet various needs, from cooking to pharmacy, including biofuels.
00:15 Very close to the German border, the industrial site extends over 90 hectares.
00:21 Its chimneys spit out steam, a sweet smell with a slight smell of caramel.
00:27 Discreet family group, implanted in northern France for nearly a century,
00:32 "Rocket", 5 billion euros in turnover and 10,000 employees worldwide, is the French flagship of the midonnerie, a key sector of the large industry little known to the general public.
00:42 However, says the director of the Benheim factory, Cédric Julien,
00:47 "We find rocket products in more than 85% of everyday products.
00:52 Your toothpaste does not dry because it contains starch.
00:56 This complex glucide, extracted in particular from wheat and corn, also allows to lighten the amount of sugar in a yogurt while retaining its creamy texture.
01:06 It is thanks to it that ketchup flows slowly enough that the gelified candies take the perfect shape of teddy bears or guitars from their molds.
01:15 It is also found in surgeon's gloves, vitamin microcapsules, beauty creams and cardboard.
01:21 Ancient Egyptians already used it to glue the fibers of papyrus, the ancestor of our paper.
01:27 Tami is a centrifuge.
01:29 While the French food industry is losing market share, the midonnerie continues to gain.
01:35 The sector is showing a 4.8% growth in 2022, now France is at the top of the European podium,
01:42 with 30% of the community production ahead of Germany, according to the Union of Trade Unions of the sector, USIPA.
01:49 At the heart of its market, the midonnerie of Benheim is ideally located on a dead arm of the Rhine,
01:55 which facilitates access to the resources of essentially French cereals by the river (30%), the rail (65%) and the road,
02:05 says Bruno Ben Said, head of supply at Roquette.
02:09 The site never stops turning.
02:12 While the Strasbourg Rocade is blocked by farmers' tractors in a rage at the end of January,
02:18 on the dock of the plant, a barge has just arrived from Kiel, Germany, about 50 km away.
02:24 That morning, 1,800 tons of corn were unloaded.
02:28 The grains are checked, cleaned and shipped to a storage room where they will not stay more than 15 days.
02:35 The transformation begins with the "soak", where the corn is softened between 30 and 48 hours in a water bath at 30 ° C.
02:44 After this step, it takes less than two hours to obtain starch, explains Annie Roche, responsible for the site's processes and performance.
02:53 The grain is first ground and sifted.
02:56 The "dreche", the outer envelope of the grain, will be used for animal feeding, the germ will give oil and the almond will be worked.
03:05 It is in a centrifuge that the miracle is performed, of which the precise steps remain secret,
03:10 if the separation between the proteins that will give the corn gluten to make, for example,
03:15 yellow-meat chicken and the starch milk, to multiple destinations is carried out.
03:20 Dehydrated, the precious liquid becomes native starch, a white powder with the texture of icing sugar,
03:27 sold as it is directly usable, as thickener of sauce in particular.
03:32 It is also modified, the factory makes this glucose syrup, from the most viscous to the sweetest, according to the needs of its customers.
03:40 The maltodextrin avoids the lumps of the biberons, the dextrose is used in hydration solutions in hospitals.
