Passion for pasta since 1921
Soubry, pasta and so much more!
Soubry is the most well-known pasta brand in Belgium and has stood for quality, security, sympathy and trust for more than a 100 years.
Since its foundation in 1921, we have grown into an important international player, which is still in hands of the family, and focuses on the market for pasta, flour, semolina, rusks and all kinds of derivative products.
Soubry is the market leader in Belgium for various types of pasta and flour for bread. In addition, Soubry offers an extensive range of more than 100 articles in various packaging forms. Soubry is also always progressive in product development, and in addition to the classic wheat pasta, it also launched pasta based on ancient grains such as spelled and oats.
As a specialist in pasta and flour, Soubry also likes to put its knowledge at the service of bakeries, industrial kitchens, distributors and the food processing industry. The complete range includes more than 250 items ranging from semolina and flour to pasta, Chinese noodles, instant pasta, etc.
An ambitious history
The businessman Joseph Soubry set up a pasta factory in Roeselare. Production was limited to Vermicelli and Macaroni.
Own semolina mill
Soubry builds its own semolina mill. From now on, the wheat arrives as a grain by boat and is ground into semolina under strict in-house supervision. This allows Soubry to control the entire production process and to guarantee a constant top quality.
Optimization production lines
Soubry invested in the improvement of its production lines: it presented the first continuous press, an innovation in the Benelux. The dough is automatically kneaded and pressed through moulds into spaghetti after which they are hung on sticks and dried in racks.
After the continuous presses, a continuous line for pasta will now follow. The sticks are no longer hung manually in racks to dry but run automatically through conveyor belts into the dryers and come out of the line as a finished product.
Own flour mill
In addition to its own semolina mill, Soubry is also building its own flour mill. From now on the range of Soubry is extended with also flour for bread and culinary flour.
The range continues to expand
Because of its own flour mill, Soubry can offer not only flour products, but also derived products. For example, the flour is further processed in-house into bread that is finally cut and dried. The Soubry rusk thus is a fact.
Soubry develops a revolutionary production process for the production of Chinese noodles. Until today Soubry is European market leader with these Chinese noodles. No wonder that this revolutionary technique still remains a well-kept secret.
Soubry starts the production of industrial instant pasta. They are eventually used in all kinds of instant products such as pasta cups, minute soups, etc
High Temperature Pasta Line
Soubry presents a world premiere: a long pasta line at high temperature. From now on, the pasta can be tolerated at high temperature, which not only shortens the production time, but also increases the shelf life of the pasta.
Soubry remains the absolute frontrunner on the market with a fully automated production line for pasta. Belgians also start to put more and more pasta on their weekly menu and sales continue to increase. Soubry is present in every store with an extensive range.
New mill for quality
Soubry builds a new and additional semolina mill. Not only the capacity expands, but also the quality. By bringing in the latest technology the grain can be ground better and also other types of grain than wheat can be ground.
Filadelfia taken over
With the take-over of Filadelfia Soubry is broadening its range with ‘home-made’ pasta.
Anco bought over
By buying the Anco brand, Soubry extends its range with flour, toasts, culinary aids, and pasta products.
New production hall
Soubry builds a completely new production hall with state-of-the-art machinery. From now on pasta is produced 24/24 - 7/7 to meet the ever increasing demand.
Replacement of the semoulina mill
The semolina mill is dismantled and makes way for a new high-tech mill. From now on, the wheat is no longer broken open, but grinded open. This allows the core of the grain to be better split from the bran, resulting in an even purer semolina.
100 years of Soubry
For more than 100 years, Soubry has been bringing people together for a cosy plate of pasta. It remains a mission for Soubry to produce quality products which families, friends and relatives love to eat.
Also for the ever changing eating habits Soubry wants to offer an answer by continuing to invest in innovation.