Wheat is our basis for the development of high-performance products. In doing so we fully utilise the ingredients of the grain, making use of all its constituent parts. because each constituent part has its own properties and possible applications.
The wheat starch, for example, forms resistant, solid gels, is highly stable during processing and can be used in various ways in the food and non-food sectors.
Wheat gluten, the protein in wheat, is particularly important for its baking properties and also improves the nutritional quality of foods.