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We know what works for you, and we can help you to improve your bread and flour. Grainar excellence in bread and flour improvers is based on knowledge derived from the solid scientific background of its people and the vast practical experience of over 80 years of active involvement in the field.
Improve your products quality or find a solution to an existing problem. We listen, we are flexible and we deliver. Our people are available around the clock and are keen to find the best solution for you. In addition to our existing product list, we are also happy to create a tailor-made solution to meet your exact needs.
In our modern lab we bridge rheology with baking process. Experienced bakers and food scientists, equipped with the right tools, combine their knowledge in order to create new products. We are constantly exploring the latest developments in biotechnology and cereal chemistry in order to offer you solutions with unmatched performance. Over the years we have compiled a wide range of data which helps us to relate the flour’s rheological behavior with the final product. We know how enzymes and improvers affect dough rheology and we can predict the impact on bread and on similar goods.