Bread is a traditional staple of many cultures, so the bakery is the object of much attention because of its importance in nutrition.

The evolution of the bakery is often significant of the evolution of society: industrialisation, urbanisation, food trends and crises…

While its distribution is global, it also has different characteristics that depend on production areas, forms, consumers expectations.
Flat, round, and ball bread, French baguettes…the bakery today consists of several hundred products, whether traditional or industrial.

Our team of researchers and industrialists have discovered the benefits of durum wheat in bakeries and developed the Gem, Pépite and Perle ranges.

  • Topping
  • Dusting flour
  • Soft bread
  • Brioche bread
  • Buns
  • Ciabatta
  • Artisan country bread
  • Multigrain bread
  • Ethnic breads
  • White or tradition French baguettes


Our team of researchers and industrialists have discovered the benefits of durum wheat in bakeries and developed the Gem, Pépite and Perle range.


The sensory benefits of our solutions vary according to the amount of product used, the recipe and the process. However, the following global characteristics stand out:

Smell: Brioche

Flavour/taste: Toasted cereals, caramel, nutty butter notes and superior taste of sourdough

Appearance/Colour: Light cream crumb with a golden crust

Texture: Crisp and thin crust. Brings softness, elasticity and freshness to the crumb.


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Hydration and water retention

The native properties of durum wheat give it a strong hydration capacity that is well preserved after cooking.

We have developed the products of our ranges by selecting the raw materials and processes that optimise these benefits.


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Enhanced yield

Increased the amount of product manufactured by a kneading machine thanks to a high capacity of hydration that is preserved after cooking.

When using dusting flour, the absence of sticking reduces the line cleaning time.



Shelf life

Historically, in Italy, Altamua bread made with 100% durum wheat can be kept 4 to 5 days, or 2 to 3 days more than bread made from soft wheat.

Our scientific studies allow us to validate this benefit and to optimise it by using our solutions.



Rustic/Artisan appearance

For bakery products, strong hydration makes it possible to obtain a beautiful open honeycomb which is a characteristic of products such as ciabatta or artisan country bread.
The use of semolina for topping, gives a more rustic visual appearance.



Mediterranean trend

A large number of Mediterranean products traditionally use durum wheat.

Certain diets, coupled with their art of living, give this region a strong legitimacy to promote many products.




You are looking for communication possibilities on nutritional claims for your product developments (less fat with less butter, source of protein and fiber,etc.).


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Validated by various equipment manufacturers, our products can be used at 100% or in combination, keeping high performance indicators.


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Formulation with fewer eggs

Containing Beta Carotene and source of protein, our solutions can reduce or eliminate eggs in different recipes.


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+33 (0)4 91 10 11 50

Monday to friday from 9am to 5 pm