• According to statistics, almost two-thirds of the wheat flour resulting from Romania's annual harvests do not meet the quality level expected by bakers.
Wheat quality is the result of influences related to nature and weather conditions during cultivation (light, temperature, water), but its quality can also be affected by a number of other factors such as cultivation technology, harvesting time, storage conditions and processing mode. Depending on these factors, wheat may have some deficiencies caused by insufficient enzyme content.
Enzymes have a very important functional role in flour, but they are destroyed during baking, leaving only the benefits visible on the finished product. There are two categories of enzymes: endogenous ones, natively contained in wheat flour, and exogenous ones, added to improve the performance of the flours for the intended purpose.
Starting from the normal biochemical composition of wheat flours, there are two methods to correct their defects:
- The conventional method, by using bakery improvers;
- The clean label method, by using enzyme supplements that contain only enzymes and ascorbic acid as active ingredients.
Market leader in the flour correction segment in the bakery, it has developed solutions for both correction methods. These solutions are prepared based on the typology of flours from Romania, based on a scientific process carried out in our own laboratory. In 2005, we started a multi-year project to analyze and track the quality of flour used in bakeries, so we have an archive of over 6.200 flours analyzed at the national level, being probably the largest project of this kind in the country.
Enzyme supplements intervene in the flour and complement the endogenous enzymes that exist in insufficient quantity, acting directly or indirectly on the functional properties (viscosity, water binding, solubility) and on the quality of the bread (volume, core structure, freshness).
Pakmaya has been performing for 25 years in Romania
For 25 years, we have been innovating in Romania and we are the market leader when it comes to yeast and other solutions for the bakery industry. We support bakers, confectioners and chefs with inspiration and professional products specially created for their businesses. To mark this anniversary moment, we are preparing a special project through which we aim to know the success stories of our customers and be closer to their needs.
Stay with us on , as well as on our pages of Facebook and Instagram.
Read on the website Arta Albă and Pakmaya takes first place in the "Fresh Yeast" category BEST BUY AWARD 2019/2020
