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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.
Falling Plus
Properties: Improves baking properties of sprouted rye or wheat flours.

Applications: Bread making.
Technic PDM VG
Application: Pitta, Brioche.

Description: Improves softness and shelf life of the final product.