“Our flour improvement systems offset natural fluctuations in the quality of wheat and increase flour functionality. Mills can meet growing requirements for consistently high flour quality thanks to highly specific flour treatment.”
Dr. Lutz Popper, Scientific Director
Our primary goal:
consistent flour quality
Flour improvement is all about one thing: ensuring consistent flour quality as part of flour standardisation. Despite fluctuating grain qualities. The solution lies in sophisticated enzyme systems that are both economical and highly functional. They compensate for fluctuations in the quality of raw materials and ensure consistent baking properties.
Enzymatic flour treatment is also the cost-effective answer to variations in grain prices and uncertainties in availability. Enzymes turn batches of wheat with inferior baking properties into bakeable flours.
Benefits of enzymatic flour treatment:
Standardisation and quality assurance
Fine-tuning of rheological parameters
Perfected baking properties
Risk minimisation in raw material procurement
Greater flexibility in purchasing raw materials
What do you require? Refinement of weak bread flours? Rustic bread? Biscuits or wafers? Frozen dough? Longer shelf life? Better dough stability? Please contact us.