The desire to offer everyday products

What makes Maltivor is also the collaborations that allow us to go further in our mission!

We talk a lot about our partner breweries where we come to collect our spent graun which is essential to our business. But there are also artisans who allow us to develop new products . This is the case, for example, of our macaroni with brewers' spent grain flour , which, unlike the rest of our range, is not produced in our workshop in Vourles. Indeed, Maltivor macaroni is made in collaboration with Le Ruyet , a pastier located in Languidic in Brittany!

A meaningful collaboration

David and Élodie are passionate about and specialists in the production of soft wheat pasta. It is a real family know- how that is implemented in their daily lives. They harvest their raw materials and process them themselves on their agricultural land. All while adopting environmentally friendly practices to manufacture quality products . Note that David is in the process of transitioning to organic farming for his fields, hence the fact that our macaroni are not certified organic farming, but they will soon be able to be thanks to his commitment!

The Maltivor team wishing to develop pasta with spent grain flour, we decided to collaborate with Le Ruyet. This one offers many different varieties of pasta with many shapes, but also unique flavors such as Fettucine with Espelette pepper or even Likenn with beetroot. The challenge of creating pasta with spent grain flour was then simple for the young farmer!

You can also learn more about how our macaroni is made on our Instagram thanks to our immersion video in the Le Ruyet workshop

A tasty and unique product

Maltivor spent grain flour macaroni made by Le Ruyet enrich your dishes with protein while providing an authentic flavor ! You can also find some recipes with our macaroni on our recipe blog such as macaroni with mushrooms , macaroni with bacon or even the mac & cheese recipe for the greediest!