VMI obtains the ORIGINE FRANCE GARANTIE (guaranteed of French origin) label

Machines VMI labellisées Origine France Garantie

VMI has seen its ranges dedicated to traditional bakery awarded this certification delivered by AFNOR,  for mixers BV12/ BV22/PHx12, fermenters and spiral mixers SPI53/63.

VMI is among the few bakery equipment manufacturers who have obtained this label, after PANEM. ‘All our machines are assembled on our single production site of Saint-Hilaire-de-Loulay (France). This is to add value to the production of our equipment in France, that we have decided to label our ranges of machines for traditional bakery, explained Dominique Denoël, VMI’s director.’


As a renowned, leading brand in baking, VMI has seen in this first step the labelling of the best-selling products among French artisan bakers. Origine France Garantie represents an asset for the development of the brand’s business, both in France and internationally. ‘Our customers want to use quality equipment, manufactured to standards and respectful of their environment. This also provides transparency to users located further away, who do not necessarily know all the criteria to make the right decision, commented Marie Bednarek, VMI’s QSE manager.’

WHAT ARE THE REQUIReMENTS to obtain the label?

To obtain this label, the product must meet two essential criteria. The first criterion concerns the location where the product takes its main specifications. France must be, for a large part, the country of design, assembly, manufacturing and final assembly of the product labelled. The second criterion has to do with the value of the product. At least 50% of the added value must come from France. This includes taking into consideration the cost of parts, labour, indirect cost of the production site, R&D costs and depreciation of the equipment used, allocated to the product.

New in 2019: the spiral mixer Genius

The GENIUS, latest addition to the VMI range of dough mixers, has been designed to meet the challenges faced by today’s bakeries. Constant shifts in consumer taste have led to growing demand for new products from the bakery; which need to be both authentic and original – as well as of consistent high quality.

MORE COMFORT FOR THE BAKERSOutil Spirale du pétrin Genius

“We understand how important it is for bakers to be in control of their recipes, and this is why the first thing we looked at when developing the GENIUS was the way the spiral moved in the bowl”, explains Mikaël Paul, Bakeries Sales Director at VMI. During the kneading process, in order to achieve desired results, bakers often have to intervene mid-operation; making adjustments to the various phases according to requirements.

Changing bowl direction, speeds or adding water are all steps that the R&D department at VMI were aiming to simplify. “During our trials, our objective was to produce a perfect mix in less than 4 minutes, and without the need for human intervention”, explains José Cheio de Oliveira, Head of R&D at VMI. In order to do this, the shape of the bowl was changed from those in existing ranges, as well as the spiral for capacities of between 80 and 120 kg of dough. The shape of the tool, its diameter and position in the bowl were also reworked in order to achieve our goal.

A great versatility for recipes

Pétrin à spirale Genius“We wanted GENIUS to be the baker’s best friend in endeavoring to meet these new challenges; a universal machine par excellence” explains Mikaël Paul. Apart from a considerable reduction in kneading time, the machine was designed for the preparation of all the baker’s dough varieties, including the most resistant based on strong flours, thanks to its double transmission, as standard for the 80, 120 and 160 models.

Faced with increasing demand for new products, today’s bakers are, more than ever, required to call upon their professional expertise and invest time in developing their ranges; which requires a pro-active approach to marketing and management. In order to free up time for these essential activities, they require tools that will simplify their job, and reduce the time spent on tasks which do not add value to their offer.

By providing new, intelligent functions, the GENIUS is aimed at making their lives easier. A new entry point allows for the introduction of water to the mixer before and during kneading, once the machine is connected to a dispenser, to a cooler or just to a water supply. It is no longer necessary to unscrew the machine to move it, a foot pedal at the bottom of the frame allows you to move the machine when cleaning the surrounding work environment. In general, the reduction of retention zones and visible screws delivers a cut in flour and dough residues. As an option, the evacuation plug in the base of the bowl is another time saver for cleaning operations.

COMPLIANCE WITH EUROPEAN STANDARDsVMI engagé pour la santé des boulangers : capot transparent sur tous ses pétrins

As with all the items in its bakery range, VMI has fitted the GENIUS with a see-through cover with a self-closing entry flap. “Although bakers nowadays are well aware of the risks linked to flour dust emissions, mixers and beaters fitted with only a metal grid continue to be used in bakehouses. Some suppliers are still selling these in France today” José Cheio de Oliveira tells us. Apart from the effect on their health, bakers are also running the risk of using non-compliant equipment, which is why VMI advises its retail partners of the importance of proposing compliant machines.


What better way to stay in control of your recipes than through a high performing dashboard? The GENIUS therefore offers two versions.

Spiral mixer Genius EVThe first version is aimed at bakers looking for a rapid, easy to work machine. The 2 timers make it possible to automate the phases of production. Semi-automatic and manual modes are also possible. The new, ergonomically designed button panel, which lights up when a function is active, means that the recipe you define can easily be carried out by a third party.

The second version includes a double speed variation bowl tool, and a digital dashboard, for bakers who want to produce a large variety of recipes with precision. The slow, medium or fastest speeds offer a large range of use – resulting in a wide range of recipes, better quality, more refined dough and improved productivity. Depending on the level of hydration, this function can mean a saving of up to 4% of dough, for the same end product! The infrared temperature sensor, as an option, gives control over the progression of the dough and ensures that it doesn’t overheat. Programming is done according to 3 possible modes: manual, with factory set, adjustable speeds; automatic, which allows you to define working time as well as the bowl and tool rotation speeds and recipe mode, with 2 pre-programmed recipes and up to 10 personalized recipes – all of which can go up to 30 phases.

With GENIUS, the modern baker has the perfect partner for improving productivity and creating consistent results based on their professional know-how.