Bread Improver Packet Design
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Client:
Fammju Food Industries Limited
Company Web:
Company Web:
www.fammjufood.com
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Design Produced:
M Kalim
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Art Director:
M Kalim
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Designer:
M Kalim
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Photographer:
Razzak
Perfecting the baking properties
The fine art of enzyme design lies in spot-on optimization of the properties of the flour. Whether it is a question of machinability, shelf life, baked volume, water absorption or the characteristics of the crust and crumb: with precisely balanced compositions of active ingredients, our flour improvement experts can perfect the processing properties of the flour down to the last detail.
As trusted partners of thousands of companies within the milling industry worldwide, it is our job and passion to provide our customers with comprehensive services regarding flour treatment concepts. Apart from flour standardization via various enzymes and flour improvers, we also offer flour fortification, for example with folic acid, iron or zinc to increase the population’s supply of those important micronutrients. Furthermore, we offer flexible solutions to meet our customers‘ needs: For example, we enhance weak bread flours to strengthen the doughs and improve their processing properties. We have also developed concepts for flours meant for special purposes, for example especially rustic bread, biscuits or wafers or frozen dough. Are you interested in the different possibilities that flour improvement holds for your business? For a first and general idea, our Product Range will offer helpful information. Do you have further questions? We are happy to provide you with just the right concept to fit your needs!
Available for new projects, so feel free to reach out.
+880 1757 850 554
