WHO WE ARE
Rexus International is a German company based in Hamburg, the heart of the European enzyme manufacturing industry.
The company was founded 2019 by Mr Daniel Wiebe, an international enzyme expert in the field of flour treatment. After graduating from the University of Göttingen in economics and Arabic sciences, he entered the business of enzymes at some of the world’s leading companies in this field. He is well-known in the international enzyme market after a long successful career and extensive travels, mainly to Africa and the Middle East. Fluent in Arabic, English and German, he is one of the few people who have implemented and developed the idea of flour improvement in the regions. He remains active and in direct contact with his customers in the global milling market.
Rexus International was established with the main target of improving the system of the flour improvement field. As the world develops on a daily basis, so too do the challenges facing millers in producing the best quality flour. At Rexus we ensure to meet our customers’ needs by continually developing our strategies and technologies.
No matter how far you are, you still can depend on us.
Our team of flour experts and international sales representatives offer a professional, trusted service and are ready to cooperate with you.
We are active in several regions and available in more than 22 countries around the world in Southeast Asia, South America, Nigeria, Egypt, Sudan, Oman and Saudi Arabia, etc. We are continually working on providing quality flour treatment solutions to every mill in the world.
Let us tell you the story of a sweet Hamburg delicacy – the Franzbrötchen or french roll.
A Franzbrötchen is a sweet roll filled with sugar and cinnamon.
It is a speciality of Hamburg's cuisine and is often served with coffee and cake or for breakfast.
The name probably harks back to Hamburg's French period during Napoleon’s reign between 1806–1814.
According to tradition, there was, at that time, an elongated Franzbrot (also Franzbroot, Franschbroot, plural Franzbreud, Franschbreud) that was similar to the baguette. A Hamburg baker is said to have fried a Franzbrot in a pan using fat. This is said to have given rise to today's Franzbrötchen.
Learn more about the local delicacy at wikipedia.org/Franzbrötchen
