A few examples Composition Benefits
Soft brioche premix 50% Fine wheat flour (28%), sugar,
salt, technological and soft base
Very soft and smooth
Can be used at 25% in pastries
Extra butter Viennois 25% 25% butter, technological and
soft base
For rich pastries, a fine
buttery taste
Croissant premix 25% Sugar, salt, technological base  Tolerant. Can be used frozen
raw or directly
Pains au lait 25% Sugar, milk powder, vegetable
fat (32%)
An economic base for pains
au lait

Product solutions

Bread-making improvers

For every product issue, a technical solution.

Sourdoughs and fermented flours
Technological ingredients

Effective technical solutions to boost your performance

Mixes and premixes

Easy to use solutions for a wide range of tastes

Cereal ingredients

A range of tastes and flavours to give your product that personal touch

Nutritional ingredients

Healthy, effective ingredients, naturally!




Plant Baking