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Vital Wheat Gluten
Vital Wheat Gluten is the main protein of wheat with strong visco-elastic properties.

Applications: Bakery, Frozen baked goods, Cereals, Snacks, Pasta, Noodles, Vegetarian, etc.

Benefits: Improved baking mixing, Fermentation tolerance, Shelf-life extension, Good water absorption capabilities, Texture and volume improvement.
Technic OFM 100 GR
Properties: Improves machinability of the dough, increases the flexibility of crumb, improves the appearance of the finished product, reduces the rate of staling.

Applications: Specially designed to improve the softness of bread crumb on bread products or brioche.
We can offer the following Oat products:

- Oats Husked
-Oat rolled (small & large flakes)
- Oat Crushed
- Oat precooked flour
- Oat VFG (pre-cooked/pressed/dried)
Multa Lon
Composition: Partially hydrolyzed wheat protein

Properties: Improves extensibility, limits shrinking. Improves regularity and chew-ability of the products.

Applications: Breads, Viennoiseries, Laminated dough.

SANOSTAR is a gluten-free starch and is suitable for people intolerant to gluten. The native wheat starch shows a high viscosity and excellent baking properties. SANOSTAR contains selected raw materials and untreated spring water. SANOSTAR is produced on a natural way, without additives and enzymes.

Applications:Gluten-free foods.

Benefits: Verified superior baking properties, Stable crumb structure, Stabilization of food preparations, Excellent taste.

Technic Pitta Moelleux

Application: Pitta, Focacia.

Description: Improves fermentation process, Improves softness and extensibility as well as the freshness on the final product.

We can offer the following Spelt products:

- Spelt Husked
- Spelt shredded
- Spelt crushed
- Spelt flakes
- Spelt VFG (pre-cooked/pressed/dried)
- Spelt precooked flour
Gluten free Bread Baking Mix light
Gluten free Bread Baking Mix light is a ready gluten free bread mix with excellent sensory properties suitable for people intolerant to gluten.

Applications: Gluten-free bakery products.

Benefits: Excellent baking properties, Aromatic taste.
Multazyme Maxisoft S

Composition: Amylases and Xylanases.

Properties: Increases crumb softness and baking products shelflife, improves bread aspect and reduces bread staling and drying.

Applications: Flours, breads and bread making products.

Foodstar (Native Wheat Starch)
Foodstar with hot swelling capabilities with good viscosity, and superior baking properties.

Applications: Dry bakery wares, Sauces/dressings, Delicatessen products, Sausage factories etc.

Benefits: Viscosity/texture control, thickening agent, Stabilization of food preparations, improvement of crumb structure in fine bakery wares.