Skip navigation

Naturally the Best

To design our website in an attractive way and to improve it constantly, we make use of cookies. By continuing to use the website, you agree to the use of cookies. More information can be found on this in our "data protection policy".

Continue

Variety and enjoyment
in always new dimensions

Ireks

About IREKS Group

About IREKS NORTH AMERICA Ltd.

Message from the President

IREKS and DREIDOPPEL

Sourdoughs / Dough Acidifying Agents

Cake and Pastry Mixes

Gluten-free Mixes

DREIDOPPEL products

Quality and Food Safety Policy

Raw Material Safety

Hi-tech Production

IREKS HACCP Concept

IREKS ISO 9001 Certification

IREKS FSSC 22000 Certification

IREKS NORTH AMERICA Ltd. SQF Certification

Strong Field Staff

Strong Backoffice

Seminars and Training Courses

All-around support

British Columbia

Together we are strong!

The 2020 BakingTECH – Best Week in Baking

IREKS at FIE 2019

Special 2020: Taste Con Fusion by IREKS

IREKS AT THE IBIE

Bakery Training in Kulmbach, Germany

Summer news from INA

Bakery Showcase 2019

Annual Bakery and Deli Charity Golf Classic

Customer visit Snow Cap

IREKS NORTH AMERICA Ltd. attended the ASB in Chicago

Special 2019: Brot – Kunst – Raum

IREKS – naturally the best

Lentia changed to IREKS

Gluten-free baked goods are a trend

Sourdoughs / Dough Acidifying Agents

Sourdoughs / Dough Acidifying Agents

Cake and Pastry Mixes

Gluten-free Mixes

DREIDOPPEL products

Load barrier-free version

Underline all links

Sourdoughs / Dough Acidifying Agents

FERTIGSAUER K

Sourdough with biologically produced lactic acid for the production of rye bread.

Quantity of addition: 1 - 3.5 % | 25 kg

FORTSCHRITT K

Dough acidifying agent for rye bread and mixed rye bread.

Quantity of addition: 1 - 3 % | 25 kg

LEVAIN ACTIVE WHEAT SOUR K

Dried wheat sourdough in powder form.

Quantity of addition: 3 - 10 % | 25 kg

Load barrier-free version

Underline all links