Enzyme and sourdough production

AIT Ingredients’s sister company, Soufflet Biotechnologies, develops and produces a wide range of enzymes for the food industry and sourdoughs for bread-making.

ENZYMES

Based on the innovative concept of solid state fermentation, the Soufflet Biotechnologies process is used to obtain non GM enzyme solutions more concentrated than by traditional processes.

Because of Soufflet Biotechnologies’s recognised expertise in screening and producing strains of enzymes, AIT Ingredients is able to use in its formulas a wide variety of bread-making enzymes, either pure or in the form of complexes.

Advantages:

• Optimal match with flour from the current harvest
• Ranges tailored to users’ applications and working methods
• Custom formulation and technical advice (concentration, incorporation rate).

SOURDOUGH

Special new facilities, dedicated to sourdough production, now enable us to supply you with a wide range of dry and liquid sourdough for bread-making.

Services & Expertises

  • OUR SERVICE OF ANALYSES

    Equipped with a laboratory and with a baking center, we analyze permanently thanks to our team of technicians and bakers the quality and the regularity of wheat, flours and finished products.

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  • TRENDS
    Naturalness and Clean Label
    Nutrition / Balanced diets
    Organic products

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  • International baking challenge

    AIT Ingredients honours craft bakers and their business by organising an international baking challenge.

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