Flour That Performs

Additive blends that improve flour performance and meet customer expectations

Improve Performance

Optimize Sourcing Costs

Clean-Label Solutions

Broken egg on flour

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. 

Improve performance of low-protein flour for mills

Improve dough performance to achieve expected outcomes

Clean-label enzyme technologies & replacers

Custom solutions specific to your bakery formula

Improve performance of low-protein flour for mills

Improve dough performance to achieve expected outcomes

Clean-label enzyme technologies & replacers

Custom solutions specific to your bakery formula

Male baker hands filters the flour through a sieve
Flour background. Flour on a plate with a rolling pin.
Flour and egg yolk

GET HELP TODAY

1

TALK TO US

Schedule a call with our flour and bakery experts to discuss your needs and challenges

2

GET A SOLUTION

Get a free sample of your solution to test in your mill or bakery.

3

GET PEACE OF MIND

Realize consistent results that meet customer expectations every time.

Analyze Flour

Use the form to get in touch with us about the specific challenges you are facing, and our team will be in touch with us.