Our flour systems are transforming. Are you?

Your recipe needs to keep a high standard, but the flour needed to make it keeps fluctuating. Here’s your sustainable approach.

As a principal component of bread, quality of the wheat flour is of great importance. But what happens when shortage in the market and price fluctuations leave bakers with no other option than baking with lower quality flour?

Download our report to explore different type of flours, market dynamics, the impact climate change is having on the baking industry – and how you can achieve consistent bread even when consistency is lacking.

Download report

Learn more about enzymatic solutions in Baking

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Baking - Main page

Our smarter biosolutions and decades of experience supporting the baking industry are the perfect recipe to help you bake better.

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Reducing acrylamide

Reduce acrylamide levels in your baked goods and comply with regulations

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We regularly update our LinkedIn page with consumer and product insights to help you bake better. Follow us to access white papers and reports, as well as registering our popular webinars.