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Take Advantage of our
Wealth of Knowledge and our
Scientific Approach
to Improve the Performance
of your Flour

With our innovative solutions you can challenge existing problems, create new products and above all, meet the expectations of your customers. We can help you to improve the performance of your flour, in terms of final baked volume, dough handling and tolerance during the baking process, crumb structure, crust color and much more.

In addition to our existing product list we are also happy to create a tailor-made solution to meet your particular needs.

Flour Improver Systems

Mono & Multi-specific Enzymes

The Latest Enzyme Technology at your Disposal

Grainar offers you a full range of baking enzymes which help you to improve your flour performance. Our complete portfolio of single and multi-activity enzymes can be used as targeted solutions for improving the volume of baked goods, dough handling and tolerance, crumb structure, crust color and much more.
Mono & Multi-specific Enzymes

Amylases

Alfa 900
Fungal α-amylase
  • + Increases fermentation rate
  • + Boosts oven rise
  • + Increases baked volume
  • + Enhances crust browning
Alfa 5000
Fungal α-amylase
  • + Increases fermentation rate
  • + Boosts oven rise
  • + Increases baked volume
  • + Enhances crust browning
Alfa Gamma 800
Amyloglucosidase
  • + Produces extra glucose from amylose and amylopectin
  • + Boosts yeast activity
  • + Enhances fermentation rate
  • + Enhances crust browning
  • + Increases baked volume

Xylanases, Hemicellulases, Pentosanases

Alfa XB
Bacterial Xylanase
  • + All around Xylanase
  • + Increases dough extensibility
  • + Drier dough surface
  • + Improves dough handling and machinability
  • + Symmetrical crumb structure
  • + High volume yield
Alfa XSF
Fungal Xylanase
  • + Reduces dough resistance
  • + Extreme dough extensibility
  • + Reduces dough viscosity
  • + Increases baked volume

Lipase

Alfa LP
Lipase/ Phospholipase
  • + Improves fermentation tolerance
  • + Results in fine crumb structure
  • + Increases baked volume
  • + Partially or full replacement of DATEM

Oxidase

Alfa GS
Glucose Oxidase
  • + Strengthens the gluten network
  • + Increases water absorption
  • + Improves dough stability during kneading
  • + Reduces dough stickiness
  • + Improves the fermentation tolerance
  • + Increases baked volume
  • + Partially or full replacement of ascorbic acid

Protease

Alfa PRO E
Fungal Protease
  • + Reduces dough resistance
  • + Improves extensibility
  • + Reduces water absorption
  • + Shortens kneading and resting time
  • + Enhances browning

Enzyme Compounds

Alfa AB DUO
Enzyme complex of α – amylase and bacterial xylanase
  • + Increases extensibility
  • + Dry dough surface
  • + Minimal effect
  • + Increases fermentation rate and dough tolerance
  • + High volume yield
Alfa FAB
Enzyme complex of α – amylase with bacterial and fungal xylanases
  • + Increases extensibility
  • + Reduces dough resistance
  • + Enhances fermentation stability
  • + Greater volume yield
Alfa LPX
Enzyme complex of Lipase/ Phospholipase as leading enzyme with xylanolytic side activities
  • + Increases dough strength
  • + High fermentation tolerance
  • + Symmetrical crumb structure
  • + Greater volume yield
  • + Partially or full replacement of DATEM
Alfa GLX
Enzyme complex of Glucose Oxidase as leading enzyme with xylanolytic side activities
  • + Dry dough surface
  • + Improves machinability
  • + Strengthens the gluten network
  • + Improves dough tolerance
  • + Increases baked volume
Alfa PAX
Enzyme complex of protease α – amylase and xylanase
  • + Reduces dough resistance
  • + Increases extensibility
  • + Increases fermentation rate
  • + Prevents blisters formation
  • + Prevents biscuit cracking
  • + Improves batter’s homogeneity

Flour Improver Systems

A Proven Range of Flour Improver Systems Which Offer you a Competitive Advantage.

Our easy to use flour improvers help you to meet your customer demands and to increase your market share. These unique improvers cover a wide range of applications and are supported by our long-standing knowledge of the milling industry. If you are not fully satisfied with your current flour performance then you should consider our very innovative solutions.
Flour Improver Systems

Wheat Bread

Alfa BV ELITE
Special enzyme blend with ascorbic acid designed for weak flours and long fermentation process
  • + Increases P/L ratio
  • + Strengthens the gluten network
  • + Leads to firmer dough
  • + Improves machinability
  • + Greater enhancement of dough tolerance and fermentation stability
  • + High volume yield
Alfa BV BALANCE
Special enzyme blend with ascorbic acid designed for medium strength flours
  • + P/L ratio remains unaffected
  • + Improves dough machinability and fermentation tolerance
  • + Extremely fine crumb structure
  • + High volume yield
Alfa BV CORRECTOR
Special enzyme blend with ascorbic acid designed for strong  flours
  • + Reduces P/L ratio
  • + Increases fermentation rate
  • + Improves dough machinability and plasticity
  • + High volume yield
Alfa BV CORRECTOR PLUS
Special enzyme blend with ascorbic acid and L- cysteine designed for extremely strong and/or inextensible flours
  • + Reduces P/L ratio
  • + Increase dough machinability and plasticity
  • + Increases fermentation rate
  • + Boosts oven rise
  • + High volume yield

Durum Wheat Bread

Alfa H210
Special enzyme blend with ascorbic acid designed for breads made from durum wheat flour
  • + Improves dough extensibility and elasticity
  • + Enhances dough machinability
  • + Improves dough tolerance during fermentation
  • + High volume yield
Alfa H214
Special enzyme blend with ascorbic acid and L- cysteine designed for breads made from extremely strong or inextensible durum wheat flour
  • + Reduces P/L ratio
  • + Improves extensibility
  • + Enhances dough plasticity
  • + Enhances fermentation rate
  • + Fine crumb structure
  • + Greater volume yield

Rye Bread

Alfa RYE
Special improver compound designed for bread made from Rye flour
  • + Reduces dough stickiness
  • + Improves machinability
  • + Improves dough tolerance
  • + High volume yield

Whole Wheat and Brown Breads

Alfa INTREGRALE
Special improver compound designed for Brown and Whole wheat Breads
  • + Improves dough formation
  • + Improves gluten extensibility
  • + Improves machinability
  • + Reduces dough stickiness
  • + Partial replacement of vital wheat gluten
  • + Improves fermentation tolerance
  • + Enhances crumb resilience
  • + High volume yield

Pitta & Flat Breads

Alfa ORIENTAL
Special improver compound designed for Pitta and Flat breads
  • + Reduces dough elasticity
  • + Improves machinability
  • + Reduces shrinkage
  • + Increases volume
  • + Results in long lasting freshness and elasticity of baked goods

Puff Pastry & Phyllo Dough

Alfa EXTENT
Special enzyme blend with L- cysteine
  • + Greater increase of extensibility
  • + Reduces P/L ratio
  • + Reduces dough elasticity
  • + Prevents puff pastry shrinkage during baking
  • + Prevents phyllo cracking during storage freezing

Problems and Solutions

Solutions That Work

Millers around the world are familiar with wheat quality inconsistency. Weather conditions, inappropriate fertilisation and weak wheat varieties are just some of the reasons that can lead to poor flour quality, and consequently to dissatisfied customers. This often leads the millers to add high quality wheat. This is not always the best option, either because the cost is too high, or even worse, the unavailability of quantities of high-quality wheat. In cases of sprout or bug damage this tactic may be even more insufficient. Based on cereal chemistry and modern biotechnology we have created a proven range of solutions which help you to face these challenges effectively.

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Problem Solution Description
Weak flour
Alfa BV Elite
Special enzyme blend with ascorbic acid
Sticky dough
Alfa GS
Alfa GLX
Glucose Oxidate
Enzyme complex of Glucose Oxidase as leading enzyme with xylanolytic side activities
Sprout damage
Alfa SD
Acid and mineral compound with buffering action
Heat Damage
Alfa HD
Special improver compound consisting of emulsifiers, enzymes and oxidisers
Bug Damage
Alfa PENT
Special improver compound consisting of oxidisers, emulsifiers and enzymes
Inextensible / Stiff dough
Alfa EXTENT
Alfa DUO Alfa FAB
Alfa PAX
Special enzyme blend with L- cysteine
α – amylase and xylanases compounds
Protease, α – amylase and xylanase compound
Fermentation tolerance
Alfa BV ELITE Alfa BV BALANCE
Alfa LP
Alfa LPX
Alfa GS
Alfa GLX
Special enzyme blends with ascorbic acid
Lipase/ Phopsholipase
Enzyme complex of Lipase/ Phospholipase as leading enzyme with xylanolytic side activities
Glucose oxidase
Enzyme complex of Glucose Oxidase as leading enzyme with xylanolytic side activities
Volume yield
Alfa BV ELITE Alfa BV BALANCE
Alfa LP
Alfa LPX
Alfa DUO Alfa FAB
Special enzyme blends with ascorbic acid
Lipase/ Phopsholipase
Enzyme complex of Lipase/ Phospholipase as leading enzyme with xylanolytic side activities
α – amylase and xylanases compounds
Crumb structure
Alfa LP
Alfa LPX
Lipase/ Phopsholipase
Enzyme complex of Lipase/ Phospholipase as leading enzyme with xylanolytic side activities
Crust color
Alfa 900 Alfa 5000 Alfa GAMMA 800
Amylases