Our scope extends from UPSTREAM, from our understanding and evaluation of wheat and flour quality from all around the globe to DOWNSTREAM thanks to our professional experience in bakery, morning goods and patisserie applications. In order to meet your precise requirements, we formulate your personalised response using our Diagnostics-Design-Control-Support approach.
Flour quality varies considerably according to wheat varieties, the land they come from, methods and choice of cultivation, harvesting conditions, storage and milling; it needs to be monitored periodically. We give special attention to every flour type; that is why, within our physical-chemical laboratories, we analyse samples of your wheat and flour types to evaluate their behaviour in bakery products and recommend to you the best solution.
In every bakery or morning goods application, mixing, fermentation, and baking are influenced by different parameters and constraints, such as the kind of ingredients, their dosage, preparation conditions, working methods and equipment, process, shelf-life, storage, producing results that can vary. Your customised solution is developed by our Design EXPERTS in our test bakery, then tested by our sensory evaluation laboratory to approve their suitability for your specifications.
New consumption habits make it necessary to offer consumers freshness, texture, taste, variety…Apart from the technical aspect and production method, giving identity to your products is a real point of differentiation allowing you to extend or develop your offering. Our sensory ranges are constantly being enriched with new ingredients for incorporation into your recipes: speciality flours, devitalised sourdoughs, seeds, inclusions, toppings, aromatic solutions…
Produce more virtuous, healthier, better performing, more tasty, more original products thanks to our reformulation approach: you have multiple objectives, and they are driven by constraints in your marketplace. Indeed, extending your recipe can be a complex challenge, each ingredient having a functional role which needs to be offset in the best and most acceptable manner, so our Design EXPERTS will support you to:
Your customised solution takes shape through formulating just for you a corrector, improver, technological, sensory or nutritional mix or premix specifically adapted to your project! Illustrations with these few examples of dedicated achievement.
Obtain uniformity and consistency for your organic bread-making flour
Consolidate the protein network during mixing
Give baking strength to your dough
Control the appearance of blistering during fermentation by controlled proofing
Improve the softness and freshness of your pre-wrapped products
Develop your « signature » unique-flavour baguette
Create a sustainable CRC® channel bakery range
Make a new nutritional concept available, complete with health claims
