westhove is our brand that specializes in masa flour for making products such as Tex-Mex fajitas and tortillas and functional flours for the food industry. Its application markets are bakery, breakfast cereals, snacks, convenience food and beverages. All westhove products are developed by a singular hydrothermal treatment on the market called "farigel”. A very environmentally friendly process.

Once upon a time…

Founded in 1854, the mill Westhove - name of the locality which means "the courtyard of the West" in Flemish - is installed in Blendecques (Pas de Calais). In 1984, its owner a "hands-on everything", Jean Houzet embarks on functional flours and gets the prize of the International Exhibition of Food for the process “farigel”. In 1988, the flour business, still in pilot stage is moved a few miles to the site of Arques (instead of the current company), more suited to be developed as part of a process "continuous". The enterprise was shaky for a few years. In 1994, she undertook a strategic shift. The activity is concentrated on products "farigel”. Growth returns. In 1999, Christopher Guillaume, who was the Director since 1993, is acquiring. In 2004, this is the takeover by Limagrain.