The desire for more sustainability and a flexible choice of raw materials is growing, as is interest in composite flour – combinations of wheat and non-wheat grains like maize, manioc and millet – to stabilize worldwide food supplies. The pioneers in innovative, sustainable enzymes for composite flour: The Flourists, a team of experts specializing in enzyme combinations for diverse flour mixes. Their development focus: Compozym, the MC brand for custom-fit enzyme systems that enable replacing up to 20 percent of the wheat without impairing the quality of the finished product. The result: High-quality individual flours with non-wheat components, whose quality wins over bakers and consumers alike.