Engrain offers the most advanced products in the marketplace. We provide a full portfolio of performance, nutrition and appearance products for your milling, bakery and cereal food processing and pasta applications. Our products will help you increase bread volume, optimize pasta texture and enrich your baked goods. You will be able to see the difference we can make in your product line and your bottom line.

volMAX 150 Complete performance additive package for flour. Contains oxidizers and enzymes. Designed for high to medium protein wheat like hard red winter.
volMAX 250 Flagship of the Engrain product line. Allows for blending of lower quality wheat to reduce cost. Contains oxidizers and enzymes. Perfect for blends of high protein spring wheat and lower protein wheat like hard red winter or soft wheat.
volMAX 300 Developed for markets in which high sugar white pan bread is common. Allows for blending and inclusion of lower protein hard or soft wheat. Proven to work well with low quality local wheat.
volMAX 250LF Specialty designed enzyme and oxidation package to meet the requirements of long, overnight fermentation.
volMAX 275V For use under extreme fermentation conditions. Utilizes coated oxidizers and targeted enzymes to control excessive fermentation.
hydroCEL 100 A blend of enzymes designed to increase water absorption and extensibility in both leavened and flat bread.
EXT 100 Enzyme exclusive to Engrain that improves strength and extensibility in flour with high P/L ratio. Used as an improver in addition to normal enzymes and oxidizers.
hydroCRISP 200 Enzyme designed for cookie and cracker production to improve dough rheology and promote crispy attribute in final product.
hydroSOFT 100 Enzyme designed for pastry-type flour. Provides soft, fluffy texture even at high ash levels.
Ascorbic Acid 100% concentrate product. Fine ground flour oxidation and maturing agent.
Azodicarbonamide (ADA) 23 Fine ground flour oxidation and maturing agent blended to 23% concentration.
Vault 23 Coated azodicarbonamide (ADA) designed to delay oxidation until baking. Blended to 23% ADA concentration. Perfect for applications in which normal oxidation is at the maximum. Mimics the late-acting effect of potassium bromate. Good for high sugar baking applications.
performOX 100 Proprietary blend of ascorbic acid and azodicarbonamide (ADA).
performOX 150 Proprietary blend of ascorbic acid, normal azodicarbonamide (ADA) and coated ADA.
performOX 200 Proprietary blend of ascorbic acid, calcium peroxide, normal azodicarbonamide (ADA) and coated ADA.

 

fortiMAX Premixes Custom enrichment blend of vitamins and minerals formulated to meet the requirements of each country and geographic region. Utilizes the highest quality of food-grade ingredients.
Wheat Germ Defattened germ that is stable for storage and handling conditions. Provides unique nutritional and flavor profile as an alternative to wheat bran. Available in fine or granular particle size.

 

LuminOX 32 Flour bleaching agent with 32% benzoyl peroxide concentration.
Catylist 0.25% All-purpose enzyme blend to be utilized on untreated flour. Used in addition to other oxidizers for bread and yeast-leavened products.
Baker’s Mix 0.5% All-purpose blend of enzymes and oxidizers to be utilized on untreated flour in bread and other yeast-leavened products.
Baker’s Mix 1.0% Blend of enzymes, oxidizers and emulsifiers to improve volume, water absorption, dough handling and shelf-life (5-7 days) of bread and yeast-leavened products.
Baker’s Mix 1.5% Blend of enzymes, oxidizers and emulsifiers to improve volume, water absorption, dough handling and shelf-life (10-14 days) of bread and yeast-leavened products.
Baker’s Mix 3.0% Blend of vital wheat gluten, enzymes, oxidizers and emulsifiers to improve volume, water absorption, dough handling and shelf-life (10-14 days) of bread and yeast-leavened products. Perfect for home baking products and applications.
Whole Grain 2.5% Blend of enzymes, oxidizers and emulsifiers to be used with vital wheat gluten to improve performance of whole wheat and whole grain flour. Also contains a flavor compound to mask the bitter taste of high fiber components.
microCRISP 1.0% Blend of enzymes, oxidizers and emulsifiers to be used in frozen and microwave dough to promote a crispy crust. Excellent for thin crust frozen pizza applications.
microFRESH 1.0% Blend of enzymes, oxidizers and emulsifiers to be used in frozen and microwave dough to promote a soft, fluffy crust. Excellent for thick crust frozen pizza applications.
hydroCRISP 1.0% Enzyme designed for cookie and cracker production to improve dough rheology and promote crispy attribute in final product.
hydroBIS 1.0% Enzyme designed for biscuits to improve volume and texture. Especially suitable in lower protein flour.
pizzaMAX 1.0% Enzyme and oxidation product designed for pizza dough production to improve volume, bite and texture of traditional hand-tossed or thick pan dough. Especially suitable with lower protein flour.
flavorMAX Lean Natural and artificial flavor compound to enhance the taste of low sugar and low fat bread. Contributes a butter and sourdough flavor profile.
flavorMAX Sweet Natural and artificial flavor compound to enhance the taste of high sugar and high fat bread. Adds a butter and vanilla flavor profile.
flavorMAX Cocoa Natural and artificial flavor compound to enhance the taste of chocolate baked goods. Contributes an intense chocolate and citrus flavor profile. May reduce the need for use of costly natural cocoa.
flavorMAX Tropic Natural and artificial flavor compound to enhance the taste of sweet goods including breads, cookies, cakes and pancakes. Adds a mango and coconut flavor profile.
tortillaMAX 1.0% Enzyme designed for tortilla production to improve dough strength, extensibility and shelf-life. Especially suitable in lower protein flour.

 

Wheat Germ Fine Defattened, pulverized wheat germ that is a substitute for bran in bakery applications. Provides an improved nutritional and taste profile.
Wheat Germ Granular Defattened, granular wheat germ that is an excellent substitute for bran in bakery applications. Provides an improved nutritional and taste profile.
Wheat Germ Oil Pure, refined oil that is a substitute for other oils and fats in baking. Provides improved nutritional and taste profile with more desirable fatty acids.

 

hydroMAX 1000 Pasta additive to promote firmer texture and lowered cooking loss. Allows for the use of lower protein flour in the pasta grist.
hydroMAX 1100C Pasta additive to promote firmer texture and lowered cooking loss. Allows for the use of lower protein flour in the pasta grist. Contains natural water-resistant coloring agents to produce the desired yellow color of durum in wheat pasta.
hydroMAX 1500 Pasta additive to promote firmer texture and lowered cooking loss. When applied to durum semolina, it offers the opportunity to reduce or eliminate egg white addition. Provides a solution for retort pasta at a lower cost.
hydroCEL 100 A blend of enzymes designed to increase water absorption and extensibility in both leavened and flat breads.
fortiMAX Premixes Custom enrichment blends of vitamins and minerals formulated to meet the requirements of each country and geographic region. Utilizes the highest quality of food-grade ingredients.