1. Our aim is always to unlock the full
potential of wheat and to produce flour
that performs naturally, otherwise be
achieved through the use of additives
and improvers. This allows the end user
to achieve cleaner labels and secure
significant reductions in recipe costs.
We do not have all the answers, yet!
One of the most exciting parts of our
job is that there is much still to learn.
However, we are confident that years
of experimentation and development
has allowed us to meet the demands of
our customers whatever their brief.
Prepared by Ahmad Alsaman