Flour Treatment / Flour Improvers
| Basic Treatment | Raw Materials | Description/Effects |
|---|---|---|
| Decolox | Flour Whitener | Strong bleaching effect on the flour, firmer gluten structure |
| LENTInovo | Crumb Whitener | Brightens the crumb, Fine texture |
| EMCEvit C | Vital Wheat Gluten | Increases dough stability, Improves the processing properties of the dough, Increases fermentation tolerance, Boosts volume yield |
| EMCEvit C Power | Vital Wheat Gluten | Increases dough stability, Improves the processing properties of the dough, Increases fermentation tolerance, Boosts volume yield |
| Rowelit | Acidity Regulator | Improves the baking properties of sprout-damaged wheat, Raises the falling number, Corrects undesirable baking properties at increased enzymatic activity |
| OXEM | ADA | Better fermentation tolerance, Greater volume yield |
| ELCO C-100K | Ascorbic Acid | Strengthened gluten, Greater loaf volume, Finer crumb (i.e. smaller, more even cells/bubbles), Increased tenderness of the crumb, Reduced crust thickness, Faster rising |
| Mulgaprime Series | Emulsifiers | Finer texture/crumb, Better dough stability, Longer shelf-life |
| Leciflor | Emulsifiers | Better dough properties and machinability, Finer crumb structure, Longer shelf-life |
| Soynovo | Soya Flour | Brightens the crumb, Fine texture |
| EMCE Malt | Malt flour | Boosts oven rise, Better browning and more flavour, Prolongs the shelf-life |
| Enzyme Systems | Basic Enzymes Systems | Description/Effects |
|---|---|---|
| VC 5000 | Fungal Alpha-amylase | All desired concentrations, Use with high falling numbers, Boosts oven rise, Increases baked volume, reduces firmness of the dough |
| LPX | Carboxylesterases | Enzyme complexes with specificity for triglycerides, phospholipidsand glycolipids naturally present in the flour. Standardized side activities for:
|
| PRO | Proteases | Splits the protein strands of the gluten skeleton, Plastic, easily shaped doughs, Reduces dough resistance, Enhances flavour and browning, Increases extensibility, Prevents cracking of biscuits, Shortens dough resting time |
| HC | Hemicellulases | Good to extremely good extensibility of the doughs, Firms or relaxes the dough, Releases water / reduces viscosity, Dries and strengthens wheat and rye doughs, High volume yields, Fine texture, Improves machinability |
| ROX | Glucose Oxidase | Strengthens the gluten, Produces firmer dough, Increases the stability of wheat and rye doughs, Increases water absorption, Improves dough tolerance, Increases fermentation stability, Improves processing properties |
| Fresh | Bacterial Amylases | Enhances browning of baked products |
| Enzyme Systems | Subsitues | Description/Effects |
|---|---|---|
| Bx | Bromate Substitute | Standardized enzyme and oxidation systems for long or short dough processes, High volume yields, even with large percentages of fat and sugar |
| Ax | ADA Substitute | Standardized enzyme systems for long or short dough processes |
| EMCE Gluten Plus S | Gluten Substitue - 30 to 50% | Increases dough stability, Improves the processing properties of the dough, Increases fermentation tolerance |
| Soft P | Cysteine | Shorter mixing times, Better processing properties of the doughs, Less resistance to extension, Greater extensibility, Softens the gluten |
| Functional Enzyme Treatment | Booming Series - Bakery Flour Treatment | Description/Effects |
|---|---|---|
| Bread | Bread Improver | |
| Booster | Bread Improver | Strengthens gluten in flour, Improves elasticity of the gluten, Enhances quality of bakery product made with medium to soft wheat flour, Increases bread volume and Oven Spring |
| SMR | Bread Improver | Increases bread volume significantly, strengthens dough tolerance to variations in fermentation, Enhances the machinability of the dough, Gives excellent crumb structure and crumb softness. |
| BM 340 Oxy | Bread Improver | Helps in pleasant dough properties, Improves tolerance for variations in fermentation time and temperature, Increases bread volume, Enhances colour, Texture and mouth feel of end product, Optimises dough extensibility |
| SIPA | South Indian Parotha Improver | Retain the moisture in the parotha dough, Keeps the dough soft (NOT STICKY and SLACK), arid from out, moist and soft from within even after 3 to 4 hours of preparation. Helps dough machinability and extensibility during sheeting without tearing, Maintains the softness, freshness and flakiness of South Indian Parotha |
| NW Series | New wheat improver | |
| Ruskzym | Rusk Improver | |
| Bunzym | Bun Improver | |
| Pizzazym | Pizza base Improver | |
| Baguettezym | Baguette Improver | |
| Puffzym | Puff & Khari improver | |
| Snackzym | Indian snacks Improver | |
| LQ4020 | Wafer and Cones Improver | Rapid viscosity reduction, Homogeneous doughs/batters, No stiffening of the batters, Even wafer structure, Homogeneous hardness, Fewer broken wafers, Greater throughput, Lower energy costs, Improves return dough/batter |
| BK5020 | Biscuits Improver | Softens the dough, Plastic, easily shaped doughs, Reduces dough resistance, Increases extensibility, Prevents cracking, Shortens dough resting times |
| Pastazym | Pasta Improver | Enhances the visual and sensory properties of fresh and dried pasta, Firmer structure, Less loss through cooking |
| AccuFeed | Micro Feeder for improver |