These are some of our lines of work:

• Improving wheat flour quality with enzymes and enhancers

• Enhancing flour quality control for suitability in various processes

• Producing new flours through physical and enzymatic modifications

• Developing healthier bakery products

• Creating high-quality gluten-free products

• Reutilizing bread and other food waste.

Examples we have worked on:

• Protein enrichment • Sugar reduction

• Fat substitution • Extruded flours

• Legume flours • Fiber enrichment

• Calorie reduction • Additive reduction

• Germinated flours • Chestnut flours