i-Mix International
A bakery is judged twice: on the line, where the dough has to behave, and days later, where the product has to be what it was.
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Flour is never the same twice, and a small shift in water absorption or dough strength moves everything downstream. Freezing compounds it, because ice damages the same network the dough was relying on. It shows up, for example, as dough that sticks one week and tightens the next, a crumb that sets close instead of open, a wrap that tears instead of folding, or a loaf that firms and dries days before any mould appears.
SolutionsProducts working together towards your commercial objective. |
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| Shelf-life extension |
| Softness and freshness retention |
| Dough strength, handling and process tolerance |
| Volume, crumb structure and loaf consistency |
| Mould control and microbial stability |
| Texture, bite, snap and crispness optimisation |
SystemsOne formulated product. One defined job. |
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| Complete bread improver and dough conditioning systems |
| Anti-staling and fresh keeping enzyme systems |
| Natural mould inhibition and shelf life protection systems |
| Dough strengthening and process tolerance systems |
| Soft bread, bun and roll texture systems |
| Gluten free bread structuring systems |
| Emulsifier and enzyme bakery systems |
| Flatbread and tortilla softness and flexibility systems |
IngredientsThe materials themselves, from producers we select. |
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| Baking enzymes |
| Emulsifiers and lecithins |
| Starches |
| Preservatives and fermentates |
| Hydrocolloids and gums |
| Vital wheat gluten, dairy proteins and plant proteins |
| Leavening agents |
| Dietary fibres, resistant starches and prebiotics |
| Dough strengtheners, oxidising and reducing agents |
| Flavours, extracts and taste modulators |
| Acidulants and pH regulators |
| Antioxidants |
| Colours and colouring foods |
| Release, anti-sticking and dusting ingredients |
| Malt extracts and browning ingredients |
Technical knowledge
Bread reaches the end of its life while it is still safe to eat. The starch that gelatinised in the oven recrystallises on the shelf, the crumb firms, and the loaf is rejected on texture long before microbiology has anything to say.
Shelf life is two problems, not one. A mould inhibitor extends the date on the pack and does nothing for the loaf the customer opens.
Read the technical noteLet’s make it happen.
