ADVANTAGES & BENEFITS OF OUR FLOURS

HIGHER WATER ABSORPTION

Our flours absorb 20% to 25% more water, compared to some other flours. This results in 20-25% less flour consumption, higher dough yield, longer natural freshness of the baked goods, and a smoother dough texture as more water is bonded in the dough and the flour is evenly saturated which allows the dough to rise optimally.

REGULATED AMYLASE CONTENT FOR THE PERFECT CRUST

The Amylase enzyme is not only important in the grain to catalyze the hydrolysis of starch into sugars, but it is also the key to a great looking and tasting crust in baked goods. Through constant checks, we make sure that our flour has always the right amount of Amylase to achieve a crust that is just right.

CONSISTENCY AND QUALITY FOR DEPENDABLE RESULTS

Our grain mixtures and flours are constantly controlled in our in-house lab to ensure stable quality and baking properties. We provide a Specification Sheet for each flour to show its key parameters.

These parameters remain constant between production batches, and we guarantee that the quality of the flour will always keep within these parameters. That means no blending of different flours or adjusting of recipes is needed to counteract inconsistencies in quality between different batches of flour.