• Slide 1
  • 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.

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.

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, capable of replacing cysteine with no E-numbers.

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

Applications: Breads, Viennoiseries, Laminated dough.

Technic Pitta Moelleux

Application: Pitta, Focacia.

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

Precooked ChickPea Flour

Precooked Chickpea Flour is rich in proteins, fibers and iron as well as other ingredients. Suitable for people suffering from coeliac disease as well as vegan and vegetarians.

Applications: Bakery, Pasta, Frozen dough, Cereal and Snacks, Biscuits, etc.

Benefits: Better water binding capacity, etc.

Ovaprox F

With Ovaprox F you can replace egg on various applications.

Benefits: Full or partial egg replacement.

Applications: Waffles, Cakes, Muffins, Frozen dough


Glutex B
Glutex is a texturized wheat protein with firm texture and meat analogue structure.

Applications: Vegetarian meat replacer, Sports nutrition.

Benefits: Structure & texture control, Protein enrichment, Natural taste.
High Protein Lentil Flour

Proteinel LVD (High Protein Lentil Flour) is a product rich in protein extracted from green lentil.

Applications: Bakery, Pasta, Vegan, Snacks, etc.

Benefits: Adjustment of the protein content and emulsification among others.

Glusol is a degraded wheat protein with no visco-elastic properties.

Applications: Condiments, Vegetarian meat replacer, Baked goods, Beverages, Sports nutrition, etc.

Benefits: No visco-elastic properties, Emulsifying effect, Foam formation, Easy to digest, Good solubility, Adjustment of protein content, etc.