Flour and Pasta Enzymes
Flour and Pasta Enzymes
We serve the milling and bakery sector with its technical staff specialized in wheat, flour and bread technologies and having 26 years of experience.
The basic commercial activity of our company is the production of FLOUR AND BREAD IMPROVERS that eliminate the negativities in wheat, flour and bread quality caused by various factors and improve the product quality. With our wheat, flour analysis laboratory and application oven, we create special products in line with customer demands and offer innovative products in line with developing industrial needs.
We share our experience and knowledge gained over the years with the sector through the training programs we have organized. We prepare the vitamin and mineral mixtures required for the production of enriched flour for healthy nutrition in line with the demands of the countries.
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FLOUR AND BREAD IMPROVERS
With our basic commercial activity of FLOUR and BREAD IMPROVER production, we eliminate the negativities originating from parameters such as wheat, flour and blend quality that vary in each harvest period and improve the final product quality. In order to achieve customer satisfaction and superior product quality, we create formulations and offer solutions specially designed for each blend quality and each process with our flour additive production.
In our bread improver production, we meet consumer demands and expectations by paying attention to criteria such as different processes, fermentation periods, the quality of the flour used, and whether the final product is packaged or not, and we offer fast solutions.
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