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  Problend-Eurogerm

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Company > Problend-Eurogerm
 
Problend Eurogerm is a subsidiary of Eurogerm S.A. in France. The company was formed in 2014 after the acquisition of Problend Ingredients by Eurogerm USA.

Problend Eurogerm’s office, product development lab and manufacturing is based in the Chicago area. The company’s business is focused on supporting 3 industrial segments - bakery, food service and milling in North America and the Caribbean.

We take great pride in supporting the Bakery industry’s transition from conventional to clean label products with our array of functional and sensory clean label ingredients. Our ingredient solutions range from process specific dough conditioners, shelf-life extenders, clean label anti-mold to sensory ingredients such as toasted flours (wheat, barley, rye, buckwheat, deactivated malt etc.) and natural deactivated sours grown in wheat, barley, rye etc. Our product line includes organic ingredients and conventional as well as clean label sweet goods bases, mixes and improvers.

For the food service segment we have a range of conventional and all natural breadings and rubs for poultry, meat, fish and vegetable. In addition, we have complete bakery solutions involving various bread/croissant bases and concentrates and sponge cake, muffin/crème cake, cookie, donut and brownie mixes and bases.

Milling is at the heart of Eurogerm Group. Our parent company Eurogerm S.A. in France was established to support the milling industry with wheat/flour analysis and flour correctors. Today, we have a state of the art facility to run wheat and flour analysis followed by customized milling solutions in the form of flour correctors. Other products for the milling industry include flour enrichment ingredients and ingredient solutions to enable our milling customers to produce application specific flours/bases.

Due to our strong background in milling and bakery segments we are an exception in the bakery industry. We are the only bakery ingredient company that has comprehensive knowledge and solutions from wheat to bread on the table..