Our Solutions

Utilizing our yeast products, advanced technology, and superior technical support, our experts will help you achieve superior quality in your bread products. Fermentation is dependent upon the environment to allow for yeast cells to convert sugars to carbon dioxide. Carbon dioxide is responsible for the leavening or rising, of the dough. We can help you achieve proper control of your fermentation process so that you deliver the best quality at the right price.

With our quality products, including our unique composite enzyme-based ESL solutions and both traditional and clean label mold inhibition products, your baked goods will keep fresher, longer, and under a variety of circumstances – long after the consumer takes them home.

Our experts will assist you by developing chemical leavening technologies for your exact dough or batter formulation needs. Adjusting the gassing rate-of-reaction through formulation achieves the unique results that you are looking for in your tortillas, biscuits, crackers, cookies or cakes. Our baking powders and baking sodas go beyond formulation because we consider your application and process – such as temperature, specific gravity, and dough/batter development – to be tools for quality, so that you achieve consistent product attributes every time.