About Us

A decade-long history in the field of flour and bread improvers, with a deep understanding of the production process for various types of flour and a scientific and technical knowledge of the latest global enzymes and oxidizers, as well as the most advanced chemical, rheology, and baking laboratories in the country, has led to the development of a unique product.

After years of research and experimentation, we have succeeded in creating a product with protein fractions and enzymes that enhance the gluten’s functionality in wheat without compromising other flour improvers’ effects.

In our research and development, we assumed that the natural combination of wheat gluten proteins is not always optimal for bread and roll baking. Even when weak flour is mixed with dried gluten, it does not significantly improve the situation. Although gluten content in flour increases, it does not guarantee a corresponding rise in the volume of baked goods.

Only through a combination of suitable proteins and compatible enzymes can the existing gluten network in flour be optimally adjusted during the baking process. This protein and enzyme blend induces interactions between polar and non-polar proteins in gluten, which is crucial for absorbing and binding additional proteins. This covalent bond, facilitated by enzymes, is also reflected in rheological data.