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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Arabic Gum Amaris Chemicals
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Arabic Gum

Original price was: $ 7.00.Current price is: $ 6.60.
Arabic Gum, also known as Gum Acacia, is a natural gum harvested from the sap of Acacia trees, primarily Acacia senegal and Acacia seyal. It is a complex mixture of polysaccharides and glycoproteins, valued for its excellent emulsifying, stabilizing, and thickening properties. Arabic Gum is water-soluble, forms clear solutions, and is widely used in the food industry as a stabilizer and emulsifier. Additionally, it finds applications in pharmaceuticals, cosmetics, and printing industries due to its biodegradability, non-toxicity, and versatility.
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Bakery Salt Amaris Chemicals
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Bakery Salt

Original price was: $ 2.00.Current price is: $ 1.20.
Bakery salt is a finely ground, food-grade salt specifically processed for use in baking and food preparation. It is characterized by its purity, consistent grain size, and minimal additives to ensure it blends evenly in doughs and batters. Bakery salt enhances flavor, improves dough texture, controls yeast fermentation, and extends the shelf life of baked goods. Due to its fine granules, it dissolves quickly and evenly, making it ideal for commercial and home baking applications.
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Corn starch food grade Amaris Chemicals (2)
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Corn Starch Food Grade

Original price was: $ 2.00.Current price is: $ 1.80.
Corn Starch Food Grade is a fine, white, powdery carbohydrate extracted from the endosperm of corn kernels (Zea mays). It is a natural, tasteless, and odorless polysaccharide composed primarily of amylose and amylopectin. Corn starch is widely used as a thickening, stabilizing, and binding agent in food products due to its excellent gelatinization properties. It serves as a gluten-free alternative to wheat flour in many culinary and industrial applications. Corn starch is valued for its versatility, digestibility, and neutral flavor profile, making it a staple ingredient in both home cooking and commercial food production.
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