The new venture, called Veripan Ingredients, brings 6,000 strong Buhler that works with cereal grains and oilseed processors together with wheat-based and dairy ingredients firm Veripan.
For Veripan the link up represents a chance to bring their Panatura product, launched onto the Swiss market two years, to a potentially larger customer base.
A spokesperson for Veripan tells FoodNavigator.com: " This is the first time we will export Panatura abroad," describing the venture as Swiss Buhler selling the 'hardware' and Veripan the 'software'.
While the joint venture is a maiden experience for Veripan, Buhler with nearly €1 billion in turnover, already has a similar set up in the US with pasta ingredients firm Dreamfield. But the link up is a first for bakery ingredients.
"With Veripan Ingredients, we plan to support our customers in the production of bread and other bakery products up to the product level," said Beat Häni, in charge of developing new business fields at Buhler.
The venture - 51 per cent Buhler, 49 per cent Veripan - will target bakers of all size with Veripan's semi-finished product, Panatura, that is added to fermented bakery products and bread.
"The Panatura natural wheat sponge makes bakery products crispier, more savoury and increases their shelf life," said Veripan general manager Mejert J. Grootes.
According to the firm Panatura, that represents than 3 per cent of the main dough quantity, is composed of wheat flour, yeast, water, malt flour, acerola cherry concentrate or ascorbic acid.
The ascorbic acid is used as an antioxidant for the product itself, and has no functionality during the preparation of the main dough.
In the first year, Veripan Ingredients hopes to export 500 tons of this semi-finished product.