Passion for pasta since 1921

The businessman Joseph Soubry set up a pasta factory in Roeselare. Production was limited to Vermicelli and Macaroni.

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.

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.

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.

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

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.

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.

With the take-over of Filadelfia Soubry is broadening its range with ‘home-made’ pasta.

By buying the Anco brand, Soubry extends its range with flour, toasts, culinary aids, and pasta products.

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.

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.

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.