Functional flours

GEMEF Industries is a producer of functional flours:

Bean flour: GMO free, rich in proteins, with a strong lipoxygenasic activity, bean flour stands as an excellent alternative to soya. In bread making, its advantages is mainly an improvement in dough machinability, an increase in fermentation capacity and a spectacular effect of whitening the soft part of the bread.
Malted wheat flour: Manufactured from selected malted flours chosen for their enzymatic potency, the malted wheat flour is rich in alpha-amylases, acts on the volume and aspect of breads. It also improves the texture of the soft part.
Toasted malted wheat flour: A malted wheat flour with a toasted flavour, it enhances the taste and colour of breads and biscuits.
Rice flour: Produced by an exclusive milling of selected rice varieties, rice flour has valuable qualities, technological, functional and organoleptic, that makes it a first choice component in foods preparations: dough flouring, texturing agent for biscuit mix, viscosity enhancer for sauces…
Vegetable protein concentrate: Our concentrate with a 55% protein content is issued from French faba beans that are guaranteed GMO free.

Various ingredients for bread making