Food

T45 is French Type 45 style flour perfect for making high-quality cakes and pastries. It has a fine granulation, low ash content, low gluten content and is soft and white in appearance. It is ground from selected soft wheat varieties. It imparts nice texture and fine crumb structure to cakes and confectionery and is also recommended for preparation of brioches and croissants.

• Made from selected soft wheat varieties
• Consistent quality and baking output
• Low gluten and ash content.
• Ideal for high quality cakes and confectionery

Rye flour is dark medium granulation flour, which is milled from German rye grains and grits. It gives a dense and dark texture with rye flour. It is ideal to make rye sandwich bread and artisan breads.

KEY INGREDIENTS

• 100% Rye flour
• Wide variety to suit range of baking needs 
• Made from selected quality of wheat varities.
• Consistent quality and output.
• Ideal for authentic european bread products.

Our Self Raising Flour is a naturally processed soft wheat flour with raising agents. It has been formulated for use in the preparation of a variety of confectionery items including sponges and cakes. It has a fine formulation, soft texture and low gluten content in order to ensure that you get excellent output while baking cakes and sponges. This flour is made from selected soft wheat varieties and we ensure that its critical technical parameters like granulation and gluten content are regulated to ensure that you get consistent results every time you bake cakes and sponges using this flour.

Products baked using Our Self Raising flour will have a soft texture and uniform rise. No need of any additional leavening agents to be added in the products. This product is not suitable for bread baking. Kindly store in airtight containers in low temperatures to maintain flour efficacy.

KEY INGREDIENTS

• Soft wheat flour, raising agents
• Made from selected soft wheat varieties
• Consistent quality and baking output
• Low gluten and ash content.
• Ideal for high quality cakes

Gluten free flour is a versatile product for preparing a range of gluten free baked goods. It is rich in dietary fibres and low in fat content. This flour is also complete egg free.

• Versatile production possibilities
• Gluten and egg free
• Good fresh keeping quality
• Simple and reliable production

METHOD : Place all ingredients in a mixing bowl. Mixing time (approx.) 4 min slow & 4 min fast using a planetary machine with a paddle attachment. Dough Temperature should be 26ºC - 28ºC. Bulk Fermentation is not required. The scaling weight is 800 gm in a tin. Final Proof for 60 minutes under 75% humidity and temperature of 32ºC. The baking Temperature should be 220ºC with a falling temperature of 210ºC. Baking Time should be45 mins (approx.) for 800 gm

Weich Brot Concentrate is an enzyme-based bread improver specifically designed for preparation of soft white loaf bread. It imparts superior characteristics to the baked bread-like better volume and softness with improved fresh keeping qualities as compared to traditional bread improvers. It also imparts superior whiteness to the bread naturally without use of any chemicals or harmful ingredients.

It has been formulated for a low dosage of 2% (1kg in 50kg flour) and convenient for industrial as well as commercial baking. It provides superior dough handling and fine crumb structure to the bread regardless of the flour quality and it can be conveniently used without change in any recipe at the baker's end. This improver is most suitable for preparation of white loaf bread.

Enzy X-2D is a premium bread improver and dough conditioner. It has been formulated using a unique blend of functional enzymes, emulsifiers, natural dehydrated sour dough, malt and other yeast stimulating ingredients.

KEY INGREDIENTS :

• Emulsifier, Dehydrated Sourdough Powder, Vitamin C, Enzymes
• Deal Crumb Softness And Oven Spring.
• Good Volume Of Baked Goods.
• High Stability, Freeze & Fermentation Tolerance.
• Perfect Crumb Texture And Crumb Colour.
• No Need Of Additional Gluten