Flour treatments refer to processes or additives used to modify and improve the quality, functionality, and performance of flour in baking and food production. These modifications help standardize flour for consistent baking results, improve shelf life, and optimize dough properties for various applications, from bread and pastries to pasta and snacks. While some treatments are common in commercial flour production, untreated or “unbleached” flours are preferred in artisanal and organic baking for a more natural approach.

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Xylanase Baking Enzymes

 Xylanase Baking Enzymes are specialized enzymes used in the baking industry to improve dough handling, bread volume, crumb structure, and overall product quality. These enzymes catalyze the breakdown of xylans (non-starch polysaccharides in cereal cell walls), reducing dough viscosity and enhancing gas retention during fermentation. This results in improved texture, softness, and shelf life of baked goods.
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