This workshop was held on September 16, 1401, in cooperation with the German Mullen Chemie Company in Iran, at the Pakfan Company laboratory, with the presence of a number of experts from flour and bread factories.

In this one-day workshop, a research and development specialist from the German company Mullen Chemie began the workshop by introducing the types of flour and bread enzymes and their applications based on the characteristics of Iranian flours, and then conducted rheology and baking tests to examine the performance of enzymes in flour and bread.

At the end of the course, participants received confirmation of participation in the course.
We hope to continue this path to update and increase the level of awareness of our dear customers based on the latest European technologies and achievement