Producing high-quality, nutritious flour that would have good baking properties by solely relying on traditional milling is very difficult, but with the help of additives and premixes, you can achieve whatever result you seek.
Flour additives have become one of the most reliable products in the milling industry and in the production of pasta, noodles, biscuits, cakes, bread and pizza. They can be defined as a fine mixture of materials, enzymes, emulsions, and vitamins in addition to other substances that help to stabilize the dough and strengthen the gluten network. They are used to perform several functions for flour and other products made from flour. They improve the flour specifications to achieve better results in production and help to overcome problems caused by poor wheat quality, weakness of flour, low protein levels, and low gluten quality which as a result makes the wheat more suitable for bread production by strengthening the gluten network. They are essential tools for optimizing the properties of the flour. By enhancing the enzymatic components with other baking-active ingredients like oxidizing agents, vital wheat-gluten or e.g. hydrocolloids, flour properties can be perfected to the last detail.
The increase in global demand for bread, biscuits, pasta and bakery products brings with it the growth of the flour additives market. Increasing consumer awareness of healthy food products in the past few years has skyrocketed the nutritious food market. The combination of enzymes and micronutrient premixes serves not only as a value addition to the nutritional profile but also refines the textural properties of the flour. Life-saving vitamins and minerals should be made available through fortified grains to the billions around the globe who suffer from micronutrient deficiencies.