Clean label solutions for your Pizza and Rolled Pie dough

Pizza is one of the symbols of Italian gastronomy in the world.
Consumed both at home and in the restaurant, it is part of the on-the-go consumption or snacking. We not only appreciate its crispy crust and tender crumb, but also its topping.

Rolled Pie dough can be either short pastry, sweet shortcrust, puff or ethnic.
Used in the home, such dough is eaten with topping. Whether pure butter, or made with vegetable fats, its organoleptic properties are as important as those of the topping.
Our team of researchers and industrialists have discovered the benefits of durum wheat in pizza and home-made pasta and developed the ranges Gem, Pépite and Perle.

  • Dusting flour (thin/thick dough and mini pizza)
  • Thin dough incorporation
  • Thick dough incorporation
  • Puff pastry
  • Sweet shortcrust pastry
  • Short pastry
  • Pizza dough
  • Ethnic pastry


Our team of researchers and industrialists have discovered the benefits of durum wheat in pizza and home-made pasta and developed the ranges Gem, Pépite and Perle.


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

Taste: Toasted cereals. Decreased mealy taste

Colour: Light or golden

Texture: The crust is tender under the topping and crisp on the edges. Decreased pasty flavour in the mouth.


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.




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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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.




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 less butter

Our solutions reduce fat or butter.

They will help you to keep the butter flavour in your products as well as its rheological benefits while helping to reduce your formulation costs.


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Formulation with fewer artificial colours

Containing Beta Carotene, our solutions eliminate the use of certain artificial colours.


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Formulation with fewer dough expanders

Our products reduce or eliminate the use of certain dough expanders.


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+33 (0)4 91 10 11 50

Monday to friday from 9am to 5 pm