Our primary goal: consistent flour quality.
Flour improvement is all about one thing: ensuring consistent flour quality as part of flour standardization.
Despite fluctuating grain qualities. The solution lies in sophisticated enzyme systems that are both economical and highly
functional. They compensate for fluctuations in the quality of raw materials and ensure consistent baking properties

Understanding Flour
We understand flour – from the raw material through the milling process all the way to final use.
We know all about enzymatic treatment to ensure consistently high baking properties. And about fortification against
malnutrition. We understand what it takes to produce the best bread,
the finest pastries and delicious pasta with consistently high quality.
This is because we speak the language of millers, bakers, and pasta producers, working with them to develop solutions.
Every day, all over the world. In the mills, in our production facilities and in our technology centers.
We understand flour – And have been excelling. For everyone. For 100 years. Today. And tomorrow.