Additive blends that improve flour performance and meet customer expectations

Whether sourcing wheat for your mill or perfecting a bakery formula, you need consistent, reliable outcomes.

Food producers need to be able to deliver quality goods to the market with consistency, and without the stress of unknown variables.

For Millers, hard wheat with high-protein levels is desirable because it contributes to gluten formation, which is essential for the texture and structure of baked goods. However, obtaining high-protein wheat can be expensive and hard to source, especially when demand is high, or there are supply issues due to factors like bad weather or crop disease.

For bakeries, even the best flour doesn’t always perform as expected. Characteristics in your baked goods like volume, crumb texture, strength, stability, bite, and stretch can fall short of expectations, even with the right bakery formula.

At Engrain, we’ve developed additive technologies that allow you take back control of your outcomes to achieve consistent results, so you can meet customer expectations and feed the world with peace of mind.

We Help Flour Mills & Commercial Bakeries Solve Their Flour & Dough Challenges.

Mills and bakeries need quality wheat and flour to meet market needs, but ever changing variables can create inconsistencies in the final outcome of the product.  

Engrain flour specialists help food producers boost flour and dough performance with affordable additive and enzyme technologies, so they can consistently achieve desired outcomes.