We use cookies to personalise content and ads, to provide social media features and to analyse our
traffic.
We also share information about your use of our site with our social media, advertising and analytics
partners who may combine it with other information that you’ve provided to them or that they’ve
collected from your use of their services. You consent to our cookies if you continue to use our
website. Read our Privacy Policy for more information.
Decide for what purposes you're willing to share your personal information with us and our partners.
With decades of comprehensive knowledge of the flour value chain, Innesto identified functional ingredient solutions to increase productivity, cut costs or optimize dough rheology for each confectionery application & process Our modular premixes & dough conditioners are tailored to your product & process conditions. Providing tailored dough rheology, time & cost savings, product stability, mouthfeel modulation or fresh-keeping. Our cost effective tools enhance productivity & compensate for wheat fluctuations & guarantee consistent baking properties. The unique Innesto modular ‘clickx” help you to boost the performance of your flour.
Areas of operation:
We help you optimize your recipe to obtain superior baked products while saving costs Innesto delivers functional ingredient solutions to the industry in 3 continents to make their flour perform better. We assist with NPD of Biscuits, Crackers or wafers to improve volume response, texture & shelf life, enhancing nutritional values. Highly skilled specialists help you to optimize dough rheology aswell as the organoleptic properties