Products For The Milling & Baking Industries

ACTIFLEX LINE

Premixes/Blends containing L-Ascorbic Acid used to improve the maturing process of the flour, the properties of the dough, and the quality of the finished product

FAMYL LINE

Premixes/Blends containing fungal enzymes standardized for amylase activity, used to supplement the diastatic activity of flour

NUTRI-MIX LINE

Vitamin Premixes/Blends, containing selected vitamins and minerals used for the enrichment of wheat flour, corn and pasta products

RAPIDOX LINE

Premixes/Blends containing Azodicarbonamide used in both the flour mill and bakery to improve the maturing/aging process of the flour, baking characteristics of the dough, and the quality of the final product

BROMOFLEX

50% Potassium Bromate (*) used in both the flour mill and the bakery to aid in the aging process of flours and to improve the baking characteristics of flour and doughs (*) Potassium Bromate may not be allowed to use in localities

CAROFLEX

32% Benzoyl Peroxide blend, used for flour bleaching

VIVA **  

Bromate Free, all natural product used as a dough conditioner and improver

** Custom made product only.  Please contact us for further information and technical service.

L-CYSTEINE

Amino Acid concentrate used as a mix time reducing agent

DATEM

Diacetyl tartaric acid ester of mono & diglycerides used as a dough conditioner and strengthener

VITAL GLUTEN

75% protein ingredient used for supplementing/reinforcing the protein in baked goods, cereal products and pastas. Improves the baking characteristics of the dough and the final quality of the finished baked product.

CALCIUM CARBONATE

A source for calcium supplementation in the milling and baking industries

CALCIUM SULFATE

An economic source for calcium supplementation, as well as an anti-caking agent, dough conditioner and pH controller in the milling and baking industries

DOUGH CONDITIONERS

Premixes/Blends or single additive dough improvers and crumb softeners used to improve the machinability and final baking characteristics of the dough

PHOSPHATES

Various forms of phosphates such as monocalcium phosphate, sodium acid
pyrophosphate, disodium phosphate, tricalciuim phosphate etc. used as acidulants, anti-caking agents, buffers, emulsifiers, leavening agents, and nutritional supplements

SODIUM METABISULFITE