Thickening has always been required in cooking, across all cultures, with different ingredients and techniques used in each geographical area.

Thickening ingredients and methods have evolved with cooking and pastry-making, improving the techniques we use to make cereal flours and extract starches, roots and so on.

We have a wide range of thickeners for every need, which increase the stability of preparations and produce different textures without altering flavour, colour or aroma.