There aren’t many things that whet the appetite as much as the smell of fresh baked goods. Perfecting and intensifying good aromas is our speciality. We use traditional methods – tried and tested for thousands of years – because some things simply cannot be made any better.
The best natural traditions
Unique baked goods require unique baking ingredients. Our specialist range of baking-active compounds and malted ingredients are obtained by traditional fermentation and malting processes. This makes them especially rich in aroma precursors – for intense, multi-faceted aroma profiles in rustic baked goods. All achieved in a completely natural way.
For an additive free final pastry declaration
- Slow Milling Ferment’tic
- Slow Milling Baking ferment
Schrote und Flocken
- Slow Milling Malted Rye Flakes
- Slow Milling Kastanienerbse®
- PHÖNIX CROSS-MALZ
- GOOD Tennen-Backmalz (Barnn Floor Baking Malt)
We will be pleased to consult you on these and other products.