Enhancing the quality of flour. It’s no secret that enzyme-based flour treatment has a huge impact on rheology, dough and successful baking results.
Our expertise lies in innovative enzyme systems whose individual components complement each other synergistically. The functionality of these highly specific compounds is far superior to that of the single ingredients.
The core task of flour treatment is standardization. The quality of grain differs according to the variety, the origin, the weather, and growing and ripening conditions. Enzyme systems are economical and highly functional tools that make it possible to compensate for fluctuations in the raw material and produce flours with consistent baking properties.
Research into baking properties of enzymes in conjunction with emulsifiers, oxidising agents, and other ingredients, with specific applications in mind, is an important basis for such solutions. Through its years of expertise and global connections, Stern India has developed solutions specifically for the India market like SIPA series is specially developed for South Indian Parotta/ Malabar Parotta. It significantly improves the quality, texture, machinability, and extensibility of dough. The parotta remains fresh, crisp, and soft long after preparation.
Our Booming range of flour improvers makes it possible to adjust a number of characteristics associated with flours: strength, extensibility and water absorption. Our products are easy to use and can be used by all millers to get good consistent flours without drastically increasing the cost. We have a solution to all variations that can come about in the wheat flour.
The falling number of the flour is an important parameter tested by millers to know the enzyme activity, which when helps the miller understand the grain quality. The lower the number, the higher the enzyme activity, and thus the lower the quality.
Harvesting for the new wheat crop will start in February & start coming into the market by March. Millers face difficulties in handling new wheat. As new wheat has weak gluten, higher amylase activity, 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 consistently, good gluten-based, and firm flour for their bakeries. To always get good quality, baked goods for their customers.
Being in the Indian milling industry for more than 20 years we have developed Booming NW 316, especially for Indian wheat varieties to compensate for the problems faced in handling New Wheat Flour. Booming NW 316, is the perfect solution for the flour millers.
Millers are facing Challenges on the deficit or weak gluten. We have a solution Booming G4. Highly concentrated enzyme mix to strengthen your Gluten quality. The wheat crops this year has poor gluten quality; the poor quality can be boosted by our new product Booming G4. It's specially formulated for the Indian wheat varieties and is a cost-effective bakery flour improver. It enhances and strengthens the gluten in the flour.
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| Product Name | Raw Materials | Dosage |
|---|---|---|
| Decolox Power | Flour Whitener | Upto 12 gm/100 kg flour |
| Power G1 | Vital Wheat Gluten | 0.5 -3.0%/ 100 kg flour |
| Rowelit IN | Acidity Regulator | 50-200 gm/100 kg flour |
| ELCO C-100K | Ascorbic Acid | 0.5 -20 gms / 100 kgs flour |
| Mulgaprime 90 | Emulsifiers for bread & pastries | 200-500gm/100 kg flour |
| Mulgaprime SSL | Sodium Stearoyl Lactylate | 0.1 -1.0% on flour basis |
| Enzyme Systems | Basic Enzymes Systems | - |
| VC 5000 | Fungal Alpha-amylase | 2-10 gm/100 kg flour |
| LPX | Lipase | 0.5-2.5 gm/100 kg flour |
| PRO | Proteases | - |
| HCC | Fungal Hemicellulases | 2-12 gm/100 kg flour |
| ROX | Glucose Oxidase | 10-20gm/100 kg flour |
| Power G2 | Gluten Replacement | 50gm/100 kg flour |
| EMCEsoft P | L-Cysteine | 1-5gm/100 kg flour |
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| Indian Flat Bread Improvers | ||
|---|---|---|
| Booming Soft | Atta Flatbread Improver | 20-30gm/100kg flour |
| SIPA Series | Maida Flatbread Improver | 20-40 gm/100 kg flour |
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| Booming Series | ||
|---|---|---|
| Booming Booster | Premium Bakery Flour Improver | 30 to 50 gm/100 kg flour |
| Booming SMH 100 | Premium Bread Flour Improver | 50-100 gms / 100kgs flour |
| Bread Booming Plus | Multipurpose flour improver | 20-25 gms/100 kg flour |
| Booming NW 316 | New Wheat Flour Improver | 20-40 gms/100 kg flour |
| Josh | All Purpose Flour Improver | 20-40 gms/100 kg flour |
| Booming Fall | Falling number corrector | 50-100 gms/ 100kgflour |
| Booming G4 | Economical & powerful bakery improver | 10 - 20 gms/ 100 kg Flour |
| Booming DUR 722 | Durum Wheat Flour Improver | 25 gms / 100kgs flour |