A cost effective bread flour improver developed to serve millers and bakers to overcome the problems faced with Indian Cereals, Milling and Baking.

The emulsifiers used in progain Spl improve dough machining and handling and increase oven spring. It changes gluten metrics and reduce inter-facial tension. The filler used binds much more water than it does in its native state. It is a pale yellow powder. Particle size 80-100 mesh.

The quality of Maida greatly influences the quality of the final product. Flour used in bread should have high protein content (11-12%), low ash (0.5%), high sedimentation value (30-40) & high water absorption (60-65%). Flours are normally treated with improvers depending on the end use.

Bread improvers are designed to provide optimum balance of micro-ingredients to get the desired product quality.

Benefits:

• Improve loaf volume
• Improve crumb structure & texture of the loaf
• Increase water absorption
• Improve crust color & enhance nutritive value of bread
• Strengthen, flour by forming bonds between amino acids of flour proteins
• Strengthens the gluten structure
• Increase dough machinability & gas retention
• Reduce the rate of crumb firming/bread stealing
• Speed up dough maturing

A fine, light tan coloured powder obtained from high quality wheat flour. It is added to remove the starch and adjust protein level with Maida, followed by drying to get fine gluten powder.

The functionally of gluten is such that it has viscoelastic properties. It provides the cohesiveness diffusion of leaving gases. The high protein content and excellent quality of Vital Wheat Gluten makes it the protein of choice in all bakery applications. It also boosts protein level in breakfast cereals and noodles.

Benefits:

• Strengthens pizza dough and other pastries
• Gives desirable texture to bread
• Increases dough stability
• Improves texture of pasta
• Improves processing characteristics
• Source of protein in vegetarian meals and snacks
• Increases fermentation tolerance
• Increases volume yield

Benzoyl Peroxide is a whitening agent used to bleach carotenoid pigment from Maida/ Atta.

Benefits:

• Very fine Mesh
• Strengthens and structures gluten
• Increases water absorption

A blend of enzymes used in Atta to improve the texture and over all quality of Chapati, Phulka, Roti, Nathua, Nan and Khari etc.

Benefits:

• Maintains freshness/ softness for longer period
• Gives soft and glazy finish and fine structure
• Relaxes the dough and makes it extensible
• Reduces fat consumption
• Improves layer formation

The Pav improver contains Enzymes, Yeast foods and Diluent. Pav improver should be used with other ingredients at the time of dough mixing.

Pav improvers are designed to provide optimum balance of micro-ingredients to get the desired product quality.

Benefits:

• Improves fermentation which gives Pav a better volume and Golden Crust Color
• Improves gas retention
• Helps in formation of gluten matrix
• Superior performance
• Reduces the staling rate

Sooji (Rava) is a byproduct of Wheat while milling. Due to high humidity & moisture Sooji normally decolorizes and gets a pungent smell. This is due to micro-organisms and fungus formation.

Sooji improver has been developed to overcome such problems which are faced by all the millers across the globe. Sooji Plus controls microorganisms, fungus formation, controls the moisture. Also give emulsifying effect to Sooji. Keep sooji fresh for a long period.

Benefits:

• Controls moisture
• Avoids fungus formation
• Enhances taste and fragrance
• Improves shelf life
• Maintains color
• Reduces fat consumption

Biscozyme is a light brown, free - flowing, non-dusting micro granulated balanced blend of enzymes used in the production of biscuits and crackers to moderately soften the wheat gluten of flour. The colour may vary from batch to batch and colour intensity is not an indication of product strength.

Benefits:

• Better mouth feel
• Better flavour
• Better colour and texture
• Easy handling