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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