TEMPERASE

milling process removes the external bran layer which contain healthy fibers & lignans, minerals & phenols. Wheat is ‘conditioned’ prior to grinding to toughen the bran & mellow the endosperm, facilitating the separation of the germ & external layers from the starchy proteinaceous endosperm . Temperase (patent pending) provides a significant optimization of the conditioning process with an increased flour extraction (time & energy savings) facilitating separation of hull from endosperm, IMPROVING:

• flour yield & purity & particles size,  water absorption, stability (Farino) & rheology (P, L, W – Alveo)
• flour color & whiteness (lower ash)
• dough quality, less off-spec production
• product volume, appearance, taste & crumb structure
• Starch deformation rate & 30% more efficient sifting
• effectiveness of flour correcting agents