Flour correctors are concentrated technological and/or sensory ingredients that enable the functional profile of flours to be optimised according to the applications required by millers.

Improvers (or additives) used in breadmaking are technical concentrates that facilitate the work of bakery professionals and make it safer by correcting how dough behaves throughout the breadmaking process.

The inclusions are mixtures of ingredients incorporating directly to mess with the aim to bring the taste, color and texture in a simple and practical baked goods, pastries, pastry.

Our innovation policy is constructed on three major aspects: plant germination, nutritional expertise and anticipation of consumer trends