Flour correctors are concentrated technological and/or sensory ingredients that enable the functional profile of flours to be optimised according to the applications required by millers.
Improvers Industry and Craft bakery
Improvers (or additives) used in breadmaking are technical concentrates that facilitate the work of bakery professionals and make it safer by correcting how dough behaves throughout the breadmaking process.
Creation Mixes and Concentrates
Mixes and Premixes (or concentrates) are breadmaking solutions to allow bakers to make a wide range of special breads, high-taste baguettes, pastry and cake products and sweet buns in a quick and easy manner.
Customizing Bakery blends
The inclusions are mixtures of ingredients incorporating directly to mess with the aim to bring the taste, color and texture in a simple and practical baked goods, pastries, pastry.
|Your expectations||Our range
|New looks/identifiers||Toppings – Grains – Flakes||Tasty toasted toppings,
Red quinoa seeds, Chia
|New tastes||Malts – Yeasts – Flours||Wheat germ yeast,
Malted hemp seeds
|New textures||Semolina – Grains – Flakes||Malted hemp seeds
|Organic ingredients||Flours – Grains – Yeasts – Flakes||Whole grain and white spelt flour
Pumpkin seeds, quinoa
|Most common cereal ingredients||Barley malt extract – Wheat germ – Corn germ – Rice flour – Spelt flour, linseed, rye, etc... - Sesame seed, poppy – Semolina – Woad|
Speak to a member of our sales team for a full list of our range of solutions.
Broaden the potential of your range of products by adding new cereal tastesfrom over 500 ingredient resources. Ask our technicians for advice on creating tasty, new flavours.
ZI LA FONDERIE
BP 39 • 10 700 TORCY LE PETIT