AIT Ingredients’s sister company, Soufflet Biotechnologies, develops and produces a wide range of enzymes for the food industry and sourdoughs for bread-making.
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.
• Optimal match with flour from the current harvest
• Ranges tailored to users’ applications and working methods
• Custom formulation and technical advice (concentration, incorporation rate).
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.