food and beverage additives Belgium

... package, ranging from incoming quality control of wheat, outgoing quality control of flour, advice, monitoring, and problem-solving situations with flour, to consulting for baked goods and biscuit products. M&G service produces food additives for mills and related industries (bakeries, confectioneries, etc.)...

Our products. For milling: up-to-date range of Claryfar additives for optimal correction and improvement of harvest-related quality deviations or meeting specific technical baking product requirements. For baking: back-to-basics modular improvement modules for personalized quality control in bread, pastries, viennoiseries, and other fermented bakery luxury goods. For biscuits: functional high...

...) and provide solutions for consumers with a vegetarian or vegan lifestyle. Products: Meat flavors, liqueur flavors, butter flavors, fish and seafood flavors, cheese flavors, fish seasoning, herbs, seasonings, beverage flavors, vegetable seasonings, herb flavors, fruit flavors, meat seasoning.

... in spices, tea, seeds, and food ingredients. SNICK EUROINGREDIENTS works closely with TEFCO EUROINGREDIENTS (Netherlands) - specializing in the supply of natural ingredients and raw materials for the food industry - with spice trader Catz International, with Van Rees, and with Kingnuts & Raaphorst, all of which are also part of Acomo.

Molens Joye is a modern mill for artisanal bakers and biscuit makers (holder of BRC quality certification). You can come to us for all your bakery needs. We sell wheat flour, wheat meal, rye flour, rye meal, spelt flour, and spelt meal. Specialty: multigrain, whole grain, spelt, sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, millet, soy, oats, corn. Wheat flour and wheat meals are still ground in a traditional way. This preserves the flavor and aroma best. Wholemeal types (wheat, rye, spelt) are still ground on authentic millstones for some blends.

We deliver premium flour to artisanal bakers as well as to industrial bakeries. All wheat, along with each production batch of flour, is monitored.