Learn how Qores is transforming the milling industry with Q-Flour Stability, an innovative range of enzyme solutions to improve flour quality.
IN THIS ARTICLE
- Wheat and flour
- Enzymes in milling technology
- Q-Flour Stability
- New product range
- Flour for superior baked goods
Wheat and flour: ancient foundations, modern innovations
Wheat and flour have been central ingredients in our diet for millennia.
Today, production processes have undergone significant changes, requiring specific products for each type of production.
Enzymes: the new allies of milling technology
In recent years, technology has introduced enzymes, functional proteins that catalyze essential reactions.
These enzymes make it possible to optimize flour components, meeting the specific needs of each product.
Q-Flour Stability: an innovative solution from Qores
Qores has developed Q-Flour Stability, a line of enzyme solutions based on a deep understanding of enzymes and years of experience in the bakery industry, aimed at meeting the diverse needs of the milling industry.
Tradition and innovation in the new product range
Q-Flour Stability combines tradition and innovation, offering eight different solutions to improve the characteristics of flour according to various applications, from a good pizza to wafers.
Improving flour for superior baked goods
Flours used in baking contain endogenous enzymes.
Q-Flour Stability solutions further balance these flours, improving process performance and final product quality through the synergistic effect of enzyme combinations.
If you are interested in improving the quality of your flour and baked goods, learn more about Qores’ revolutionary Q-Flour Stability range of enzyme solutions.
Contact us at info@qores.it for a personalized consultation and to transform your production process.
