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CrownZym
We provide full support, from customizing wheat specifications to integrating enzymatic solutions at the milling stage for superiorbaking performance.
Protech-X
Flour corrector, customized for each mill. Depending on its demand. This product is designed depending on the wheat specifications vs the intended use of the end product.
Dosage: GMP
ASE
Flour Corrector to improve crumb softness and uniformity. It provides darker crust and better loaf volume.
Dosage: GMP
GXZ
Flour corrector that helps in production of flour types giving more stable product by creating a better gluten network, extensible and elastic dough.
Dosage: GMP
HCX
Flour Corrector that optimizes water binding, visco-elastic dough properties, improves dough machinability and gives an excellent bread volume resulting in a perfect oven spring
Dosage: GMP
PXL
Flour Corrector to improve dough rheology by enhancing emulsifying properties for better stability of the bakery product.
Dosage: GMP
Ascorbic Acid
Improver that enhances the viscoelastic properties of the dough and strengthens its gluten structure resulting in better bread quality.
Dosage: GMP
Biscuit Corrector
Enhances dough performance, ensuring uniform texture, even baking, and a delightful crispness.
Dosage: GMP
Gluten Vital
Baker aid for strengthening the dough gluten network Resulting in better baking behavior.
Dosage: GMP