The use of our products allows us to communicate on nutritional claims. Contact us for more information.
SEMI-VEGETARIANISM – VEGAN
The use of our products favours formulations with reduced raw materials of animal origin (butter/lactose). They are also a source of proteins of plant origin.
ARTISAN/RUSTIC/TERROIR PRODUCT TRENDS
Increased hydration or over-hydration for traditional and industrial bakery products makes it possible to obtain an irregular honeycomb with larger cells, a characteristic of traditional products (ex. ciabatta – artisan country bread).
In topping, the use of our products more or less grained makes it possible to obtain a more rustic aspect, and a gain in crispness.
USE OF DIFFERENT SEEDS OR CEREALS
Differentiating cereal for use in Pastry Viennoiserie Bakery.
Its use makes it possible to declare an additional ingredient and to maintain consumer confidence.
The elders kept the secret but a lot of products traditionally use durum wheat: ethnic breads – ciabatta – pizza – Altamura bread.
A large number of Mediterranean products traditionally use durum wheat for its mild and non-acid taste.
Certain diets and the art of living that accompanies it give this region a strong legitimacy to promote many products.
Contact us to find out about the possibilities our products offer in your applications.
PRACTICALITY: SNACKING OR ON-THE-GO CONSUMPTION
Expert Gold products are easy to use and provide organoleptic characteristics that meet current trends. Their use in snacking products makes it possible to have an innovative offer.