• Slide 1
  • Slide 2
  • Slide 7
  • Slide 4


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.
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.
Monozyme GO 1500 and GO 1000 S

Composition: Fungal glucose-oxidase, Bacterial glucose-oxidase.

Properties: Capable of replacing ascorbic acid to high percentage, Increase the strength and tolerance of dough in different bread making methods. Reinforces the gluten network and improves firmness and stability of the dough.

Applications: Bakeries.