
Pierre-Edouard Molina
Different Improvers and their effect on Baking
Pierre-Edouard MOLINA holds a Master Degree from Ecole d’Ingenieur de Purpan (EIP) in Toulouse, France. After joining Eurogerm group in Morocco in 2008, he was Export Area Manager for Southern Africa. In 2013, he moved to South Africa to become the Managing Director of Eurogerm South Africa. His area of expertise is on the wheat flour correction and bread improvers after 15 years in the wheat flour industry focusing on technical developments and sales for millers and plant bakeries.