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 (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.

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.

Our innovation policy is constructed on three major aspects: plant germination, nutritional expertise and anticipation of consumer trends