Specially for crusty bread such as French bread (baguettes) and hard rolls. Offers excellent dough development and tolerance, and makes the finished baked loaf crispy and has good volume.
Best for open-top bread and sandwich bread. Offers excellent dough development and gives bread good volume, soft and silky texture and better resistance to staling.
Prima Pastry Improvers
Best for croissant, Danish pastry and puff pastry. Produces a flaky, tender texture pastry with good volume and shape. Dough made with Prima Pastry Improver has excellent dough development and tolerance. Also enhances handling and dough machineability.
Customised Flour and Premixes
In addition to the above types of flour and premixes, we also customise flour and premixes to suit customers’ specific requirements.