Active and inactive bakery components based on sourdough that ensure excellent volume and digestibility, as well as taste, aroma, and texture of natural fermentation.
Active bakery component for pizza making based on sourdough, that allows to avoid fresh yeast.
Obtained through fermentation of wheat. It prevents stress caused by temperature and processing.
We develop innovative Clean Label mixes and enzymatic improvers to give extra value to your baked goods.
We carefully select certified and traced ingredients with a high nutritional profile.
We support our customers by offering personalized and direct support at every stage of production.
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