A wide range of colours and granulometries, perfected for various uses and applications, enhance to the maximum the finished product intended for consumption. From commodity to essential elements for distinguishing fish, meat, vegetables, ready-made dishes, filled pasta with high quality ingredients and in line with the consumer’s modern expectations.
Powder blends that represent a major contribution in the preparation of the final product intended for the consumer; the array, with a focus on industry as well as gastronomy and on professional channels, includes batter and tempura, marinades, blends for sauces, creams and sweets, etc. Special attention is given to new health trends such as gluten and lactose free products, a low glycaemic index, etc.
Ingredients that satisfy the most recent requests of the ever increasing segments of the market and that are the result of considerable investment in industrial R&D, focused on obtaining end products, through their organoleptic characteristics, quite comparable to the conventional ones. The range is compiled of batter and breading, a combination of different types of flour for sweets and savouries, blends for creams and desserts, etc.
~ 18 MIO turnover
2 MIO buns/day for breadcrumbs
25k tons/year for breadcrumbs
5k tons/year ingredients
30k m2 of industrial site, of which
2,5k m2 ‘gluten free’ department
~ 40 employees, average age: 35