Flour Mills

At CerealTech, we provide flour improver systems that contain blends of selected enzymes designed to strengthen the gluten network, optimising the performance and tolerance of the protein present in the flour.

These specialized flour improvers can be used at a very low usage rate to achieve a homogenous flour with a consistent profile.

The characteristics of flour can be affected by a multitude of factors and issues: soil condition, weather, humidity, and temperature.

The varying protein profiles in flour may adversely affect the strength of the gluten and result in a dough that can be difficult to handle and with inconsistent performance.