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