Support: +256 414 123456
Email: info@primemerchantiles.com
Consistent quality. Every batch. Every time.
Flour is a natural product milled from wheat grains. Like all natural products, its quality varies depending on growing conditions, harvest time, storage and wheat variety. But bakers and millers cannot afford inconsistency. Your customers expect the same bread quality every single day.
Wheat quality changes with every harvest. Rain, drought, soil conditions — all affect protein content and baking performance. Our flour improvers are scientifically formulated to:
Potassium bromate has been used for decades to strengthen dough and improve oven spring. However, health concerns have led to its ban in many countries. Our bromate-free alternatives deliver the same benefits — safely.
Vitamin C (ascorbic acid) is one of the most widely used flour improvers worldwide. It acts as an oxidizing agent that strengthens the gluten network, resulting in better gas retention and higher loaf volume.
What it does: Strengthens gluten · Increases oven spring · Improves crumb uniformity · Creates finer cell structure · Works in both short and long fermentation processes
Dough that is too stiff or too elastic creates problems in high-speed production lines. Our dough conditioners improve machinability, while softeners ensure a tender eating experience.
Our range includes: Lecithin (natural emulsifier) · Malt flour (enzyme active) · Diacetyl tartaric acid esters (DATEM) · Sodium stearoyl lactylate (SSL) · Calcium stearoyl lactylate (CSL) · Monoglycerides and diglycerides
Many countries mandate flour fortification to combat vitamin and mineral deficiencies. We partner with the Flour Fortification Initiative (FFI) and provide complete premix solutions.
Fortification premixes contain: Vitamin A · Vitamin B1, B2, B6, B12 · Niacin · Folic acid · Iron (ferrous fumarate) · Zinc · And more
As sole agents for Stern-Wywiol Gruppe (Germany), we bring world-class enzyme technology to Uganda's milling industry.
Break down starch into sugars for yeast fermentation, improving volume, crust color and shelf life.
Modify non-starch polysaccharides for better dough handling, increased volume and softer crumb.
Strengthen gluten network naturally, replacing chemical oxidizers like bromate.
Modify gluten proteins for better extensibility in weak flours or specific products like biscuits.
