is our aim. Our professionals and the technological resource of our manufacturing system make it possible. At our plants we implement on a daily basis systematic rheologic, physical-chemical and microbiological tests, as well as complete baking tests for any kind of bread, including pre-baked and frozen breads.
We are qualified to produce any type of flour or semolina required by our clients and we have the appropriate means to meet the required technical specifications. In our EXPERIMENTAL BAKING AND RESEARCH CENTRE
we develop, test and formulate new, traditional and industrial flours and semolinas according to the needs of every client.