Poly-functional combination of natural physically-treated functional vegetable fibres. Strong water binding capacity and texture improvement.
Innovative shelf-life extender and natural flavour, co-processing of fermented ingredients and vegetable extracts.
Natural antibacterial ingredient based on fermented wheat designed for a wide range of conventional bakery products.
Tailor made enzymatic preparations to get specific desired functionality to improve characteristics of bread and bakery products. Specifically designed to reduce crumbling of soft breads at the end of their shelf-life can also repair damaged flours.
Natural vegetable fibre with emulsifying properties improving oil-water stability and product nutritional profile while providing cleaner recipe.
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