Our R&D Laboratory selects and blends the best ingredients with enzymes to create solutions that allow professionals and bakery industries to bake natural products with high performance and quality. Ruggeri brand was born in 2004 from our know-how, in order to reach the Retail Channel and to give the final consumer perfect and professional home baking results.
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The Pater® Project is the result of intensive R&D work in the field of biotechnology and Live Lactic Ferments. It reflects our daily commitment to offer baking blends that are always unique, innovative and clean label.
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Ideal for consumers seeking taste and well-being, Salus is a functional bread with oat beta-glucans that help reduce cholesterol. Bread made from this complete bakery semi-finished mix has 7 nutritional benefits, including: reduced calories, reduced sodium, high fiber and reduced carbs. Pane Funzionale Salus® is now produced in thousands of bakeries throughout Italy.
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Ideal for fitness and sports enthusiasts, Protein 30® bread and pizza stand out from other protein products in the bakery sector for their extraordinary nutritional values and their excellent taste. Bread and pizza baked with Protein 30® mixes are high in fiber and low in sugar. In detail, 100 g of baked bread or pizza base contain 30 g of protein.
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Its name means “To Fly” and it expresses the concept of lightness. Its logo is a "V" that recalls the wings of a flying seagull. Volare® is our mix for large artisan leavened cakes without chemical emulsifiers. Thanks to its innovative enzymatic formula, it ensures freshness over time and an extreme softness to the finished products.
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Our experience and know-how in the formulation of natural improvers for professionals has led us to inaugurate a new frontier for home baking, the Migliora® line: two enzymatic improvers and a yeast for cakes. Now available for the first time in the home kitchen, with Migliora® the home baker gets amazing results in bread, pizza, focaccia and cake recipes.
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