Microfluid® product range has been specifically developed for bakery applications.
WHY MICROFLUID®
Solutions to achieve the best result on your line
Controlled release of active ingredientsMicroencapsulation of active ingredients allows precise control over their release at specific stages of production ensuring adecuate pH for a proper formation of the gluten network.
Ingredients protectionProtects sensitive ingredients, such as yeasts and vitamins, from adverse reactions ensuring improved texture, stability, and sensory profile of the final product
Increased productivityMicroencapsulation of acids prevents adverse interaction with yeast reducing fermentation time and ensuring homogeneous productions.
