Cereform shows functional expertise
- Published: 09 June, 2006
Page 24
AB Mauri subsidiary Cereform (Northampton) says its knowledge of functional ingredients, bakery plants and processing technology allows it to work with a wide variety of flours and adapt to changing bakery industry demands.
The company’s standard product range includes a variety of “off the shelf” bread conditioners, some multi-purpose and others suitable for specific applications, such as baguettes, burger buns, wholemeal and organic breads or pretzels. Cereform believes its enzyme-based fluid dough technology is the future of plant baking and continues to invest in developing innovative products.
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