Enhancing Flour Parameters

We offer in-depth analysis of your flour at our laboratories in Tbilisi and Ahrensburg. Catalog

We offer innovative and effective technologies that ensure the standardization and stability of flour quality.

Adjustment of the Falling Number (increase/decrease)
Increase of gluten content
Improvement of flour whiteness
Adjustment of flour IDK value (increase/decrease)
Enhancement of water absorption capacity

As a result, flour treated with our enzyme complexes:

Increases dough volume
Enhances dough stability
Improves gas retention and gluten network formation
Extends shelf life
Increases dough yield

Flour Specialization

We offer flour specialization for various applications:

Indicator	Pasta Production	Waffle Production	Layered Dough Production	Frozen Semi-Finished Products	Flour for Biscuits
Gluten Content	>28	24-27	32-36	>28	24-27
IDK	65-75	80-90	70-80	65-75	75-85
Falling Number	>350	>330	300-350	<350	270-350
	Stable product after cooking Low gluten Reduced starch loss - resulting in clear cooking water Pasta - light golden color	Uniform dough surface Non-deforming waffle sheet with consistent shape	Elasticity and improved spreading ability Stable and voluminous dough Resistant to cracking aftershock freezing	Increased elasticity Enhanced stability and volume during baking Resistant to cracking after freezing	Characteristic shape and structure for biscuits Prevention of microbial contamination

Laboratory Services

Name: Flour improvement
Brand: Vitamehl
Availability: InStock

We offer in-depth analysis of your flour at our laboratories in Tbilisi and Ahrensburg. The laboratories are also equipped with a pasta laboratory line and a laboratory mill.

The laboratory is also equipped with a laboratory glassware pasta maker and a laboratory mill.

How Do We Work?

The Tbilisi baking laboratory is fully equipped with state-of-the-art instruments so that our food technologists can test your flour on various types of products in an environment as close as possible to production conditions, evaluating organoleptic properties such as:

Crumb moisture
Crumb porosity
Crumb acidity
Product volume relative to dough mass
Shape stability, and more

At the Ahrensburg laboratory, the latest laboratory equipment allows for comprehensive rheological analysis, including:

Dough Elastic-Deformational Properties (Dough Extensible Deformation (P); Total Dough Deformation (L); Deformation Work (W); Elasticity Index (Ie)
IDK (Gluten Deformation Index)
Falling Number
Flour Water Absorption Capacity, etc.
Ash Content

Collecting flour data and sampling from the client

Flour analysis at Tbilisi / Ahrensburg laboratories

Development of enzyme complexes tailored to the client’s needs

Production of enzyme complexes and issuance of certificates

Continuous supply of the product to the client

Indicator

Pasta Production

Waffle Production

Layered Dough Production

Frozen Semi-Finished Products

Flour for Biscuits

Gluten Content

>28

24-27

32-36

>28

24-27

IDK

65-75

80-90

70-80

65-75

75-85

Falling Number

>350

>330

300-350

<350

270-350

Stable product after cooking Low gluten Reduced starch loss - resulting in clear cooking water Pasta - light golden color

Uniform dough surface Non-deforming waffle sheet with consistent shape

Elasticity and improved spreading ability Stable and voluminous dough Resistant to cracking aftershock freezing

Increased elasticity Enhanced stability and volume during baking Resistant to cracking after freezing

Characteristic shape and structure for biscuits Prevention of microbial contamination