Know-how driven by innovation
Since it was founded, MILLBÄKER has focused on innovation. This is why the company orients part of its R&D on looking into the phenomenon of the germination and malting of cereals and grains (wheat, rye, hemp, lentils, spelt etc.).
Our germination centre is a strategic part of our R&D. At the centre, our teams of specialist engineers study:
- The organoleptic benefits associated to germinated grains; obtaining new tender, crunchy textures, new vegetable tastes.
- The technological benefits of germinated grains in baking: better preservation, increased moisture.
- The natural evolution of the nutritional intake caused by the grain germination process.
Our germination Centre is constantly looking into innovative products, always striving to bring more pleasure to our senses.
Because of this unique know-how, our range of germinated malted cereal yeast products makes a real difference for professionals of the baking industry.