Flour Enhancements

Flour Enhancements

Our motto “Bake it Good – Make it Gold” means we provide everything flour needs for its improvement. We also provide other flour additives, which contain as much value as enzymes, to complete the picture of perfect flour quality, including ascorbic acid, vital wheat gluten, malt flour, soya, etc.

  • Scientific Name
    Product Name
    Effect
  • Ascorbic Acid 100%
    RexRaiser Asco 100
    • Accelerates the maturing of the flour.
    • Improves the dough surface.
    • stabilizes the gluten and the gluten-hemicellulose network.
  • Vital Wheat Gluten
    RexRaiser Gluten
    • Increases the water absorption.
    • Strong improvement of dough stability and machinability.
    • Increases volume yield and results in finer pore structure.
  • Calcium Peroxide
    RexRaiser Calcium P
    • Accelerates the maturing of the flour.
    • Improves the dough surface.
    • Stabilizes the gluten.
  • Benzoyl Peroxide 27%
    RexRaiser Benzoyl P
    • Bleaches flour and balances the differences in colors.
  • Calcium Propionate
    RexRaiser Calcium Prop
    • Prevents mould and prolongs shelf life.
  • Soy Flour (defatted/enzyme active)
    RexRaiser Soy D
    • Increases workability and oven behaviour.
    • Improves volume yield.
    • Brightens crumb color.
    • Generates uniform loaf structure.
    • Increases the shelf life.
  • Soy Flour (fullfat/enzyme active)
    RexRaiser Soy F
    • Improves dough machinability.
    • Brightens crumb color.
    • Increases oven rise.
    • Improves volume yield.
    • Generates uniform loaf structure and leads to a shiny surface without wrinkles.
  • Malt flour
    RexRaiser Malt
    • Increases loaf volume.
    • Improves taste and color.
    • Reduces the falling number.
  • L-Cystein
    RexRaiser L-Cystein
    • Increases dough elasticity.
    • Improves the oven spring.
    • Weakens short gluten.
    • Increases loaf volume and imparts fine crumb structure.