As one of the most widely consumed staple food crops worldwide, wheat and wheat-based products form fundamental ingredients in countless culinary creations around the globe. Standardizing flour significantly enhances product quality by ensuring consistent baking results regardless of variations in flour characteristics. Sustainable and cost-effective solutions for flour milling and bakery applications are what most food scientists and manufacturers seek when opting for additives or standardizing agents. Flour additives in the milling and baking process play a crucial role in improving the quality and characteristics of bread, streamlining production processes by enhancing dough handling properties, texture, volume, shelf life, and flavour of the final products.
BAKERY IMPROVERS
All baked goods have specific requirements for wheat flour, enzyme concentration, gluten percentage, and more. A bread improver is a carefully crafted blend of food additives, including emulsifiers, oxidizing agents, and enzymes. This blend stabilizes the dough system, ensuring consistent results across all types of flour by improving gluten strength. It leads to an optimal bread loaf with a soft crumb, appealing crust colour, good volume, and rich flavour. Additionally, it enhances oven spring and fermentation speed.
Products:
MULTIPURPOSE FLOUR IMPROVERS
Products:
SOUTH INDIAN PAROTTA IMPROVER
PDZyme FAX 100 stands as our signature South Indian Parotta Improver, expertly crafted with clean ingredients to elevate the texture, softness, and elasticity of dough. This results in flakier and more tender parottas. It is a specialized blend of enzymes aimed at enhancing the extensibility and elasticity of parotta dough, while also improving sensory aspects such as spread ratio, spread length, distinct layer separation, crispness, softness, and achieving a golden brown color.
PASTA / NOODLE IMPROVER
PDZyme PN 300 is a specialized improver crafted for extruded products like pasta and noodles. It’s a homogenized blend of carefully selected enzymes aimed at enhancing quality and ensuring the noodle dough is robust enough to withstand sheeting without shrinking back during successive roll passes and extrusion. This formulation strengthens the gluten network, resulting in excellent texture and chewability while reducing starch leaching. It enhances bite quality, mouthfeel, reduces cooking loss and stickiness, and eliminates noodle strand splitting while improving colour and brightness.
DOUGH SOFTENER
Flour Softener AM 500 is a blend of highly active enzyme concentrates, emulsifiers, and gums. It aids in stabilizing the emulsion of water and fat in the dough and absorbs excess moisture, enhancing texture and providing a smoother, more uniform crumb structure in the finished bread.Additionally, it serves as a flatbread improver with increased water holding capacity and emulsion stabilizing power, ensuring the final product stays fresh and soft for an extended period.
SDS REDUCER- SEDIMENTATION VALUE CORRECTOR
This reducing agent targets gluten proteins, effectively reducing sedimentation values. It improves dough molding properties by minimizing stickiness, making strong flour suitable for use in crackers, biscuits, cakes, tortillas, and more.
BENZOYL PEROXIDE
Key Functions:
Products:
VITAL WHEAT GLUTEN
SUPISTAM
Vital wheat gluten, a pure form of gluten protein, serves as a potent enhancer for gluten content and dough strength by activating native gluten. Beyond its traditional role in baking, vital wheat gluten acts as a versatile texturizing agent in plant-based products. Its applications span across a multitude of food industries, including non-dairy cheese, breakfast cereals, bakery goods, pasta and noodles, processed meats, snack foods, soups and sauces, dairy products, and even pet foods.SUPISTAM PLUS
Supistam Plus is a unique blend of vital wheat gluten and flour-activating enzymes, carefully balanced to meet the increasing demands of the milling and baking industries. This formulation enhances rheological properties by improving water-holding capacity, elasticity, and extensibility of the dough.Benefits:
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Clean Label
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Direct Replacement for Vital Wheat Gluten
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Cost Savings (up to 25%)
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Increased Water Holding Capacity
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Improved Dough and Bread Quality
AOXY 100 (Ascorbic Acid)
AOXY 100 is a trusted oxidizing agent that strengthens the gluten network by acting on disulfide bonds, effectively enhancing gas retention capacity and increasing loaf volume by up to 20%. It serves as a direct replacement for Bromate, providing millers with a competitive edge in product differentiation. Milled and standardized to ensure a desirable free-flowing particle size, AOXY 100’s efficient nature enhances particle size distribution, resulting in heightened activity in the end product.
ENZYMES
Enzymes, being proteins in nature, act as natural catalysts, accelerating reaction rates. Our enzyme concentrations are specifically designed to address seasonal fluctuations in flour quality, primarily to adjust or supplement deficient enzymes at the correct dosage. Enzyme-based bio-solutions offer a cost-effective and sustainable source for flour standardization.
PDZyme FA (Fungal Alpha Amylase)
This enzyme catalyzes the hydrolysis of starch into simpler sugars such as maltose and glucose, producing dextrin oligosaccharides throughout the leavening process. This results in an excellent and uniform structure of the bread crumb and a high bread volume.
PDZyme GO (Glucose Oxidase)
Glucose oxidase is currently the preferred enzyme alternative to chemical oxidizing agents for bread improvement. It strengthens the gluten structure by enhancing the protein network, bread volume, and crumb grain, similar to chemical oxidants.
PDZyme LP (Lipase)
Lipase catalyzes the hydrolysis of triglycerides into di- and monoglycerides, and ultimately into glycerol and free fatty acids. The end products of lipid hydrolysis act as stabilizers for oil-water emulsions, reducing moisture loss and keeping the product fresh for a longer time while minimizing oil uptake.
PDZyme XY (Xylanases / Hemicellulases)
This blend of Xylanases/Hemicellulases aids in the conversion of insoluble hemicelluloses into soluble sugars. It plays a significant role in whole wheat bread by improving bread volume, softness, elasticity, and dough handling properties. PDZyme GO has been found to have excellent synergy with other enzymes, particularly with PDZyme XY.