pd Navkar | Products

Being the first ones to introduce a product of this kind to Indian markets, PD Magic is a food additive developed by us and used specifically in the flour industry. Based on the needs of clients – mostly owners of flour mills and food processing units – PD Magic can be manufactured for two customizable purposes: to ensure consistency quality of wheat flour produced and to improve quality of wheat flour produced.

DOUGH STABILIZERS

Dough stabilizers improves the rheological properties of the dough and improves handling and machinability resulting in baked goods with improved crumb texture, enhanced softness, improved volume, better layering aspects and moisture retention. Our range of products can be used to get excellent results in French bread, baguettes, homemade bread, sliced bread, rolls and buns, bran bread, hot dog and hamburger bread and all types of yeast-raised products.

BRAND NAME	PRODUCT DESCRIPTION	APPLICATIONS & BENEFITS
BAKERY SPECIAL SERIES*	Blend of enzyme complex, flour treating agents	Reduces the consumption of yeast and conditions the dough Quick fermentation Strengthens the Gluten network Gives better volume and slicing characteristics Matures the flour faster Improves crumb condition, Improves the rheological properties of flour
BREAD BOOMER 100		Strengthens the gluten Yields high volume Acts on the rheological properties of flour
GLUTEN ENHANCER 100		Improves water absorption capacity Strengthens the gluten network Improves dough strength and stability Yields high volume
BREAD BOOMER	Oxidizing enzyme complex	Yields extremely high volume Strengthens the gluten Improves crumb condition and browning in bread.
BREAD BOOMER 200	Enzyme complex for low quality wheat	Enhances Oven Spring Strengthens the gluten Improves water absorption capacity
FINE FLOUR IMPROVER	Blend of flour treating agents, Oxidizing enzyme complex for new wheat	Highly effective for new wheat crop Increases the falling number by regulating the enzymatic activity
SUPISTAM	Vital Wheat Gluten	Stabilizes the dough Increases volume & Water absorption capacity
SUPISTAM PLUS	Wheat protein with phospholipids	Speeds up the formation of gluten network Enhances the rheological properties of flour.

*series of customized products