KOMEKO GmbH

Gluten-free baking is a challenge.

The good baking properties of conventional flours can not be used in the everyday kitchen routine. This makes special requirements for the baking recipe in order to be able to influence the bond, texture, durability but especially the taste.

Consequences are restrictions in the life quality, that concern more than 5.000.000 people, which suffer from wheat-related diseases. But more and more people deliberately quit glutenous nutrition – in Germany it is almost nine percent of the consumers. A nutritionally conscious life with enjoyment – good and healthy – is a desirable goal for a broad crowd.