Millers face difficulties in handling new crop wheat every year. Mainly such wheat has weak gluten higher amylase activity, and low farinograph stability, it shows low resistance, low extensibility, and lower energy in the Extensograph curve. This is obviously not acceptable to bakeries. They expect their millers to deliver them constantly, good gluten-based and firm flour for their bakeries in order to get acceptable end products.
For this reason, we have developed 𝗕𝗼𝗼𝗺𝗶𝗻𝗴 𝗡𝗪 𝗦𝗲𝗿𝗶𝗲𝘀 to overcome the New Wheat Flour difficulties. The perfect solution for flour millers. Booming NW Series, matures the wheat gluten, adjusts the falling number, Strengthens Gluten, Increases the Volume of the loaf, enhances the softness of the loaf, and gives fine texture to bread crumb.
𝗧𝗿𝘆 𝗕𝗼𝗼𝗺𝗶𝗻𝗴 𝗡𝗪 𝟯𝟭𝟲 𝗢𝗥 𝗡𝗪 𝟮𝟮𝟯 𝗮𝗻𝗱 𝘀𝗲𝗲 𝘁𝗵𝗲 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲.
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