Innesto Group


Reducing upto 30% addition of gluten therefore provides a significant costsaving while maintaining identical volume&dough rheology.

Leveraging the endogenous gluten in the flour offers a cost-effective way to reduce chemical oxidizing agents .A strong gluten network ensures gasretention during proofing, 

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Innesto Group Ingredients from Belgium
Innesto Group
We develop innovative flour correctors & premixes to lower raw material costs & enhancing dough performance with tailored rheology.