Barex for tailored flours … and confectionery, ice cream…

Physical and chemical differences are great between different lots and varieties of wheats. These differences have far-reaching effects and become the basis of what is referred to as “quality”. This quality has different meanings for the miller and for the baker. To the miller both the milling and baking quality of the wheat is important. Many factors such as the size and uniformity of the kernel, the degree of purity of wheat, the moisture content and the uniformity of wheat types grown in a specific region, play a part in the quality.
The quality of the protein is also an important indicator to the miller as to the ability of the wheat to give a high yield of flour which has good appearance and good baking quality.
To the baker, quality is dependent on the wheat suitability for a given product.
Certain wheats are better suited to the manufacture of confectionery products, while others are more suited to bread.
The baker is very much dependent on the consistency of the flour delivered to him by the miller.
From this it would seem that all the miller has to do is to purchase the right wheat and so satisfy his customer the baker. Unfortunately life is not that simple, and choices are made to purchase wheat based on availability and price.
What can be done about this?
Fortunately help is at hand through science and experience for both the miller and baker to remediate the poorer qualities and inconsistencies and still produce quality products. Most of this knowledge is imparted to the miller and baker through specialist suppliers of improvers and premixes.
These products can be in the form of individual ingredients such as enzymes, oxidants, bleaching agents, etc, or they can be combinations of these products carefully chosen for optimum results.
Generally the product will contain some of the following: oxidants, reductants, fats, enzymes, preservatives and proteins.
The composition will be governed by the type of bakery product (soft or crispy, sugar content and fat, etc); the production process used; and flour quality (protein content, enzymic activity, mixing tolerance, elasticity and consistency of the resulting dough’s.)
Barex is well placed to offer assistance to millers and bakers to solve problems of flour bake-ability.
For the miller the consistency of flour quality can be corrected by the use of enzymes, oxidants  or reducing agents.
Flour protein can be corrected with PROTEIN ENHANCER and colour improved with BENZOYL PEROXIDE BLENDS. Blended cocktails such as DOPRO 0.1% containing enzymes, oxidants and flour treatment agents, present a simpler one-stop flour treating agent taking into account all the factors necessary for good bake-ability.
Barex also supplies special baking powders for self raising flour and where fortification with vitamins and minerals is required, specific blends are supplied for easy dosing.
While millers strive for consistency, this can only be on a general level. Bakers on the other hand require more comprehensive improvers and premixes to produce the wide variety of products their customers demand.
Barex’s specializations
Barex also specializes in the setting up of manufacturing facilities and providing know how to manufacture: bakery premixes, ice cream mixes, drinks and dessert products.
Concentrates are available to aspirant entrepreneurs for manufacturing cakes, muffins, breads, rolls and buns, ice-cream mixes and desserts using local raw materials.
Flavour/colour mixes are available for many applications including yoghurt. These are easy to use as all the ingredients are balanced to give the right flavour, colour and acidity.
The expertise of Duas Rodas, Brazil’s leading flavour and fruit processing company is used extensively in developing these products.
Not only does Barex have extensive experience in solving problems, but it is backed by the technicians and scientists of international companies.
Barex, contact John Bothma:
Tel +27-11-782-8694 or +27-82-653-3400; fax +27-11-888-8756; john@barex.co.za