Chicorée Leroux
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1858
Instagram
www.ankorstore.com
At Chicorée Leroux, we have been enhancing chicory thanks to our expertise since 1858. A family-run, local SME with 120 employees, we promote this emblematic Hauts-de-France culture by working with nearly 200 regional planters. Sown, harvested and processed locally, chicory finds its place in various uses: gourmet drinks, cosmetics, animal feed and in cooking.
Our 167 years of history have allowed us to discover the thousand virtues of chicory. A source of fiber, non-exciting, it brings many benefits to its consumers (human and non-human).
Grown and processed in the north of France, Leroux Chicory is an exclusively French product from a short and ecological production circuit. Working in close collaboration with nearly 200 farmer-planters, we master and guarantee agricultural and industrial know-how that respects chicory root at every stage.
In grains, liquid, soluble… Each transformation of chicory gives rise to the design of one or more products. These can be used by industrial companies or intended directly for individuals.
- Selected, cultivated and harvested
In order to obtain ever more efficient varieties, the breeder is a researcher producing seeds adapted to our needs.
Leroux Chicory comes from plantations located in Hauts-de-France, a region offering silty soil and climatic conditions favorable to the development of Cichorium intybus. Sown in spring, it is harvested 6 months later when the root, having reached maturity, is full of inulin, a dietary fiber with multiple virtues for all human beings.
- Dried and micronized
Chicorée Leroux processes approximately 60,000 tons of roots. The first stages of transformation are taking place on the Vieille-Eglise site in Pas-de-Calais.
Composed of 76% water, the roots are cut into strips then dehydrated using a drying process lasting several hours, preserving the plant's natural nutrients, including inulin. Once the humidity level reaches 10%, the strips, then called cossettes, are sent to a cooler before being placed in the storage warehouse.
Like most flours, chicory flour is white. There is no roasting stage; the chicory retains all of its components. The cossettes are finely ground as is. We are talking about micronization.
- Roasted and crushed
Roasting is the action of cooking, heating and grilling the raw material. Our process is responsible for the development of the brown colour and aromas typical of roasted chicory. HAS At this stage, our master roasters control these transformations via the temperature and roasting time.
After passing through the expert hands of the Master Roasters, the cossettes are left to cool for around 30 minutes before being reduced to beans. The flavor of the chicory depends on this step.
Once roasted, the cossettes are crushed into grains or ground. Thanks to our expertise, we are able to offer a wide range of products with varied particle sizes.
- Extracted
For some of our products, the chicory must be liquefied. This is why the roasted and crushed chicory is sent to the extractors so that the grains are immersed in water heated to 90°. The juice is then filtered, centrifuged and then concentrated by evaporation. We then obtain liquid chicory.
The liquid chicory extract can also be concentrated by boiling to reach 55% dry matter, this is the concentrated liquid chicory extract. HAS 70% dry matter, we obtain chicory paste.
- Atomized
Following extraction, the liquid chicory is sprayed from the top of a 37m high atomization tower allowing the production of soluble chicory: the liquid is sprayed into fine droplets in a flow of hot air to obtain a fluid, brown powder.
- Conditioned
Numerous means of packaging allow us to best meet the expectations of manufacturers.
1.Dehydrated chicory powder: bagged at the Orchies site
2.Grain: placed in big bags/sacks on the Orchies site and in Pas-De-Calais for packaging in sachets
3.Soluble: put in pots or sticks on the Orchies site
4.Liquid: put in cubis on the Orchies site or in bottles in Loiret
5.Box: managed by an ESAT directly attached to the company for more than 10 years
Our 167 years of history have allowed us to discover the thousand virtues of chicory. A source of fiber, non-exciting, it brings many benefits to its consumers (human and non-human).
Grown and processed in the north of France, Leroux Chicory is an exclusively French product from a short and ecological production circuit. Working in close collaboration with nearly 200 farmer-planters, we master and guarantee agricultural and industrial know-how that respects chicory root at every stage.
In grains, liquid, soluble… Each transformation of chicory gives rise to the design of one or more products. These can be used by industrial companies or intended directly for individuals.
- Selected, cultivated and harvested
In order to obtain ever more efficient varieties, the breeder is a researcher producing seeds adapted to our needs.
Leroux Chicory comes from plantations located in Hauts-de-France, a region offering silty soil and climatic conditions favorable to the development of Cichorium intybus. Sown in spring, it is harvested 6 months later when the root, having reached maturity, is full of inulin, a dietary fiber with multiple virtues for all human beings.
- Dried and micronized
Chicorée Leroux processes approximately 60,000 tons of roots. The first stages of transformation are taking place on the Vieille-Eglise site in Pas-de-Calais.
Composed of 76% water, the roots are cut into strips then dehydrated using a drying process lasting several hours, preserving the plant's natural nutrients, including inulin. Once the humidity level reaches 10%, the strips, then called cossettes, are sent to a cooler before being placed in the storage warehouse.
Like most flours, chicory flour is white. There is no roasting stage; the chicory retains all of its components. The cossettes are finely ground as is. We are talking about micronization.
- Roasted and crushed
Roasting is the action of cooking, heating and grilling the raw material. Our process is responsible for the development of the brown colour and aromas typical of roasted chicory. HAS At this stage, our master roasters control these transformations via the temperature and roasting time.
After passing through the expert hands of the Master Roasters, the cossettes are left to cool for around 30 minutes before being reduced to beans. The flavor of the chicory depends on this step.
Once roasted, the cossettes are crushed into grains or ground. Thanks to our expertise, we are able to offer a wide range of products with varied particle sizes.
- Extracted
For some of our products, the chicory must be liquefied. This is why the roasted and crushed chicory is sent to the extractors so that the grains are immersed in water heated to 90°. The juice is then filtered, centrifuged and then concentrated by evaporation. We then obtain liquid chicory.
The liquid chicory extract can also be concentrated by boiling to reach 55% dry matter, this is the concentrated liquid chicory extract. HAS 70% dry matter, we obtain chicory paste.
- Atomized
Following extraction, the liquid chicory is sprayed from the top of a 37m high atomization tower allowing the production of soluble chicory: the liquid is sprayed into fine droplets in a flow of hot air to obtain a fluid, brown powder.
- Conditioned
Numerous means of packaging allow us to best meet the expectations of manufacturers.
1.Dehydrated chicory powder: bagged at the Orchies site
2.Grain: placed in big bags/sacks on the Orchies site and in Pas-De-Calais for packaging in sachets
3.Soluble: put in pots or sticks on the Orchies site
4.Liquid: put in cubis on the Orchies site or in bottles in Loiret
5.Box: managed by an ESAT directly attached to the company for more than 10 years
