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.
Increase Your Bread Volume. Raise Your Profits.
- Increases volume
- Enhances water absorption
- Improves dough characteristics
- Boosts oven spring
- Performs across various dough systems
Optimize Your Pasta Texture. Strengthen Your Profits.
- Optimizes texture
- Improves firmness
- Increases cooked weight
- Reduces drying costs
- Assures desired color attributes
Enrich Your Products. Nourish Your Profits.
- Customized solutions
- Skilled formulation
- Premium food ingredients
- Complete laboratory control
- Global logistics and service
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. | ||||||||||||
|
|||||||||||||
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. | ||||||||||||
|