Special flour for the production of flatbreads, pitta and oriental baked goods.
Activated, highly functional special flour with a high water absorption capacity, for the production of all baked goods of the highest quality.
Special flour with remarkable oxidation stability for all types of fresh dough.
A reliable, well-balanced wheat flour with good dough properties for easy processing.
The perfect flour with a high protein value. Ideal for baking a variety of different Italian bread and roll specialities with a distinctive taste profile.
Suitable for dusting, working and shaping, as a dough ingredient and for making pasta.
Our defined finishing processes are essential in the production of various application-based special flours. Viscosity, swelling behaviour, microbiological status and gluten properties can be adjusted to suit specific requirements.
Our technology ensures that the flour is dried particularly gently without affecting the viscoelastic gluten properties.
Prebiotic grain roughage for optimising nutritional value.
Mix of hydrothermally stabilised wheat brans and wheat germs, and highly aromatic barley malt grain. This mix is suitable for the recombination of strong wholemeal flours used to make aromatic wholemeal baked goods with a very long shelf life and the optimum crumb and crust properties.