Increase Flour Performance

Additive blends that improve low-protein flour performance for optimized sourcing costs.

Easier Procurement

Lower Sourcing Costs

Excellent Performance

Harvester machine to harvest wheat field working

Sourcing High-Protein Wheat is Expensive.
Market Demands are High.

Flour millers need to be able to provide a flour that performs to meet customer expectations. Sourcing high-protein wheat is expensive, and market variables outside of your control like weather, crop disease, and supply disruption can create supply issues.

Enriching Low-Protein Flour with Additives can
Improve the Gluten Performance, Texture, and Structure of the Flour,
Resulting in Consistent, High-Quality Baked Breads.

Introducing volMAX

Flour millers now have the opportunity to optimize their principle raw material cost by sourcing lower protein wheat. Introducing volMAX, an enzyme technology that allows millers to blend soft, low-protein wheat with high-protein wheat and achieve the flour performance that meets customer expectations.

How does it work? volMAX products improve loaf volume, water absorption, and crumb texture. Dough extensibility and handling are enhanced with high P/L characteristic flours. Higher ash flours, even up to 10-12% bran inclusion can produce bread with volume and texture characteristics similar to premium white breads.

volMAX addresses:

  • High cost of Raw Materials
  • Low Volume
  • Poor Water Absorption
  • Low-Protein Wheat

HOW IT WORKS

volMAX holds the volume created through increased extensibility and yeast viability by strengthening the gluten network.

volMAX turns insoluable fiber to soluable fiber and breaks up organic minerals for increased water absorption.

volMAX creates internal lipid emulsions to improve crumb texture.

volMAX holds the volume created through increased extensibility and yeast viability by strengthening the gluten network.

volMAX turns insoluable fiber to soluable fiber and breaks up organic minerals for increased water absorption.

volMAX creates internal lipid emulsions to improve crumb texture.

Assortment of baked bread
Baked bread
Artisan freshly baked broun bread

GET HELP TODAY

1

Submit a Sample of your Flour

Tell us about your goals, and send us a sample of your flour for a free analysis.

2

Get Actionable Results

We’ll send you results and a free sample of volMAX technology to test in your mill.

3

Optimize Wheat Sourcing

Realize cost savings and performance improvement by integrating volMAX in your mill.

Get Access to a Free Savings Calculator

You shouldn't have to worry about variables affecting your ability to source wheat for your mill.

volMAX by engrain allows you to use soft, low-protein wheat and gain the same performance as more expensive, high-protein wheat, saving millers thousands of dollars a year on wheat sourcing.

Use our calculator to explore your potential cost savings.