FLOUR MILLING

 

Enzymes

  • Amylase
  • Xylanase
  • Protease
  • Lipase
  • Glucose Oxidase

Benefits:

  • Improves baking volume
  • Provided better dough properties ( reduces stickiness, improved dough handling, better extensibility )
  • Optimizes proofing tolerance
  • Shortens fermentation process
  • Dough strengthening
    Helps develop better gluten network
  • Improves crumb softness and provides finer crumb structure
  • Provides moist bread texture and softer texture
  • Provides crispy texture in biscuits and crackers.
  • Gluten replacer

Fortificants / Additives

  • Ascorbic Acid
  • Bleaching Agents
  • Vital Wheat Gluten
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