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 Industry and Craft bakery
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.
Creation Mixes and Concentrates
Mixes and Premixes (or concentrates) are breadmaking solutions to allow bakers to make a wide range of special breads, high-taste baguettes, pastry and cake products and sweet buns in a quick and easy manner.
Customizing Bakery blends
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.
In our Research & Development cluster, our specialist teams of engineers study:
Developed from this unique know-how, our range of yeasts with malted, sprouted cereals constitutes a veritable lever of differentiation for bakery professionals.
Along with our formulation expertise, the anticipation of markets allows us to offer ranges of products in keeping with current trends.
An essential area of our development policy is our work on the simplification of our formulations and labelling to offer our consumers a guarantee of healthy, natural products.
Bleu Blanc Cœur approach
ZI LA FONDERIE
BP 39 • 10 700 TORCY LE PETIT