TECHNOLOGICAL INGREDIENTS

Our raw materials acquire their added value through their demanding selection process. They become ingredients suitable for each one of your applications for targeted action on flour performance, fermentation, the protein network, freshness and the texture of finished products.

Enzymes and enzymatic complexes

A clear understanding and proper use of enzymes and enzymatic complexes are major advantages for formulations and EUROGERM has become expert in combining enzymes for bread making and baking. The ALPHASE range offers a pallet of functionalities to meet market needs, to bring out the potential in your flour types and finished products. The functional role of enzymes also means you can look to using them to complement, reduce or substitute certain raw materials: gluten, additives (emulsifiers, oxidants) or even to reduce raw materials, like sugar or fat.

Flours

Adapt to wheat price volatility
Stabilise or reduce costs
Correct qualitative variations
Bring consistency and uniformity to flour quality
Optimise baking strength and dough behaviour

Bread making

Control fermentation
Reinforce the protein network
Cost control of raw materials
Optimisation of soft characteristics: texture, freshness…
Extension of shelf-life to limit losses
Improve recipes and process
Reduction of acrylamide in biscuit production

Pastas

Controlling raw material costs by using soft wheat
Improving the visual aspect of raw and cooked pasta
Optimising the sensory characteristics of cooked pasta: firmness, elasticity, resistance during cooking…

Value added ingredients

The objectives of our rigorously selected and tested technological ingredients are to guarantee you performance, quality, safety, availability and price:

glutens
enzymatic malts
vegetable fibre
emulsifiers
starches and derivatives
reducers / oxidants
hydrocolloids…

Technological ingredients for the wheat-flour-bread-patisserie sector in France| EUROGERM SA