Syvrac, the specialist in the storage and transfer of raw materials for crêperies
In the crêpe industry, managing raw materials, powders and bulk goods is a strategic challenge.
Special flours, sugars, liquid eggs, starches, salts and other powdered ingredients must be stored, transported and measured accurately to ensure quality and consistency in production.
For years, Syvrac has been assisting France’s leading crêperies in optimising their supply chains.
They trust us
Our products tailored to the crêperie sector
Our equipment is tailored to crêperies: reliable, robust and high-performance, it guarantees continuous, smooth and precise feeding of production lines.
- Flexible silos for flour and sugar – Economical and flexible storage, with volume optimisation
- Composite & Resin Silos – Food compliance and optimal resistance to production conditions
- Bag emptiers with integrated sieve – Safe unpacking and filtration of impurities
- Weighing hoppers – Controlled flow for precise dosing of flours and starches
- Flexible screws – Segregation-free transfer of food powders
- Silo supervision and automation – Real-time stock monitoring and raw material management
- Weighing and dosing of dry ingredients – Optimised recipe management and batch traceability
Powders and ingredients processed by Syvrac in industrial crêperies
Industrial crêperies use a wide range of ingredients in powder form, the storage and handling of which requires specialised equipment to ensure fluidity, cleanliness and precision. Syvrac offers tailor-made solutions for each product.
Flours used in industrial crêperies
- Wheat flour (T45, T55, T65)
Used for sweet and light crêpes. T45, the finest grade, produces very fluid and elastic crêpes.
Storage: Sensitive to humidity, it requires flexible silos with vibrating bottom extraction to prevent the formation of arches. - Buckwheat flour
Essential for Breton galettes. Its low gluten content makes it more difficult to store and measure out.
Storage: Requires a silo with a fluidisation system to prevent settling. - Organic and alternative flours (spelt, rice, chestnut, chickpea)
Used for specific recipes (gluten-free, organic, etc.).
Storage: Rice and chickpea flours, being finer, tend to compact and require extraction assisted by air cannons or vibrating bottoms.
Other powders used in industrial crêpe making
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Granulated sugar and icing sugar
Used in sweet crêpe recipes and fillings.
Storage: Granulated sugar flows easily, while icing sugar is highly volatile and requires airtight storage. -
Wheat starch and potato starch
Used to improve the texture and elasticity of crêpes.
Storage: Very light and prone to clumping, they require fluidised extraction. -
Fine table salt
Necessary for pancakes and galettes, it influences flavour and fermentation.
Storage: Sensitive to humidity, it requires silos with hygrometric control. -
Baking powder (baking soda, bicarbonate of soda)
Added to make pancakes light and fluffy.
Storage: Very fine products requiring storage in silos with dehumidification. -
Powdered milk and milk proteins
Substitute for liquid milk in certain industrial recipes.
Storage: Must be stored away from moisture to prevent clumping. -
Vegetable proteins (peas, soya, wheat gluten)
Used in plant-based recipes and to improve the texture of pancakes.
Storage: Compacts easily; extraction is facilitated by a vibrating base. -
Powdered spices and flavourings
Used to flavour pancakes.
Storage: Highly volatile substances requiring airtight storage to preserve their flavour.
In summary, wheat and buckwheat flour remain the main powders used in industrial crêpe production, but other ingredients such as starches, sugars, salts and raising agents play a key role in recipes. The storage and transfer of these materials require suitable solutions, such as flexible silos with vibrating bottoms, accurate weighing systems and fluidisation devices to prevent settling.
Our achievements for Crêpe and Pancake Production
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Trusted by our clients
Let's Build Your Storage Solution Together
Dominique M.
Powder Process Solution Expert
The crêpe and galette industry requires high-performance storage and dosing solutions to guarantee the consistency and quality of finished products
At Syvrac, we design and manufacture specific equipment for managing flour, sugar, food powders and co-products in industrial crêpe-making environments.
Our storage and transfer solutions for industrial crêperies
Our flexible and resin silos, our pneumatic and mechanical conveyor systems, and our automated weighing and dosing solutions meet the requirements of the major players in the industrial crêperie sector.
Our equipment ensures smooth handling of ingredients, with secure and hygienic storage that complies with food industry standards (EC 1935/2004, FDA, HACCP, IFS).
