Products

PRO  Improves tolerance and machinability and ensures that finished products are consistent. Enhances product consistency (volume, shape, appearance). Adjusts for variations in flour quality. Allows for process flexibility. Increases output.

GLUTEN BOOSTER is a supplement. Dough structure is strengthened. Improves dough strength and mixing. Allows for the addition of less gluten (up to 50 percent less). Improves the consistency of the dough while it is proving. Allows for even distribution of additions in dough.

Crèmes pâtissières is a complete line of custard mixes.

Monozyme BISC promotes dough extensibility and suppleness.

Délice Touchoco 100% is a true creative foundation for cakes, brownies, fondant cakes, and so on.

Toasted sesame 8 - 10% contains Cereals And Grains and has the following benefits: Highly concentrated, Optimal correction.

VOLUME UP will boost the development and volume of finished goods. Enhances and ensures dough fermentation. Improves product development while baking. It keeps its volume and shape. It is suitable for frozen foods.

Country bread concentrate 10% contains Rye flour, wheat bran, and rye leaven.

L’Abondant 50 % is made up of Cereals And Grains and the benefits are Multi-purpose bread, rich in additions, and a fine crust.

Nutrigrain 25 % is made up of cereals and grains, and the benefits include no emulsifier and high volume.

AIT Ingredients Extra butter Viennois 25% is used for rich pastries with a fine buttery flavor.

AIT Ingredients Grande Sélection N°6 "METEIL inspiration" is a fermented flour made from rye and wheat for toasted / cocoa / honey notes. A great way to personalize rustic farmhouse-style and multigrain breads.

AIT Ingredients Grande Sélection N°7 "BUCKWHEAT inspiration" is a fermented flour that emphasizes the tangy / malted notes of buckwheat. A traditional and sweet flavor that pairs well with a variety of traditional breads and snacks.

Rusto 30% contains wheat and rye flour, as well as rye leaven.

PRO FRESH keeps products fresher for longer and extends their shelf life. Over time, it improves the freshness and softness.

Plain génoise cake is a fine and light texture that holds up well to cutting.

Soft brioche premix 50% is very soft and smooth. Can be used at a 25% concentration in pastries.

AIT Ingredients Monozyme H 10 ensures better water absorption in the dough and improves dough extensibility and tolerance (gluten network stabilization). Bread volume is increased.

AIT Ingredients Rye selection no. 3 is an aromatic rye sourdough with a touch of acidity, fruity and toasted notes that add an authentic and gourmet flavor to rustic or sandwich bread recipes.

L’Ambrée 25% is made up of malted cereals such as barley, wheat, rye, rye leaven, and wheat germ.

Wholemeal premix 25% contains wheat by-products (57%) roasted barley flour, wheat leaven, and salt.

Black rye concentrate is made up of 25% rye flour (56%), bran, and rye leaven.

Monozyme moelleux has an antistaling effect by preventing starch retrogradation, similar to fungal amylase.

MAXI SOFT enhances crumb softness and spring. Enhances eatability and the sensation of freshness. It strengthens the dough.

Multazyme Optimale It increases the volume and improves the stability of dough that requires long fermentation periods.

les P’tits Cakes Encore Meilleurs is a collection of simple mixes for making delectable cakes.

AIT Ingredients Wheat selection no. 1 is a mild wheat sourdough with milky and cereal notes that enhances the flavor of butter in buns and adds a delicate cereal flavor to baguette-style breads.

H+ EXPERT Improves dough water absorption and keeps finished products from drying out. Additional water absorption ranges from 1% to 10%. (depending on the process). There are no negative effects on the dough (stickiness, slackness). Increases profit and yield. A novel cereal-based solution.

Monozyme TG strengthens the gluten network.

Multazyme moelleux is extremely useful for sandwich bread and brioches. Improves the crumbs' quality and extends their shelf life.

AIT Ingredients FevePur it will ensure the dough's consistency and whiteness. Lipoxygenase activity that is highly standardized.

Multa Gluten strengthens and improves consistency without adding extra elasticity. Enhances volume, appearance, and the feeling of freshness.

AIT Ingredients Monozyme A 54 promotes fermentation by softening dough and lengthening pastes. Promotes oven development and good crust color.