Putting forward proposals for delivering optimum added value to its industrial customers, the Soufflet Group’s Ingredients Division formulates, produces and markets ingredients destined mainly for the food-processing industry, and especially the flour-milling and bread-making industries.

Positioned in the flour-milling, bakery products-Viennese pastries-pâtisserie and delicatessen markets, AIT Ingredients offers a range of technological ingredients (enzymes, malted wheat flour), flavouring and colouring ingredients (roasted malts, etc.), flour correctors, improvers (for bread, Viennese pastries and delicatessen products) and composite flours (mixes and pre-mixes) used in the preparation of a wide range of speciality breads.

For the past twenty years, Lyven has been developing novel industrial enzyme-manufacturing processes based on solid-state fermentation (SSF). This is the Group’s flagship process, and its technical sophistication and know-how have given birth to a number of innovations that enhance the processes of bread-making and animal feedstuff production, and improve the yields obtained in wine-making, brewing and fruit-juice production.