With a focus on the flour milling industry, Ingridia has invested time and resources to understand the challenges in various regions, globally. This knowledge has enabled us to develop a comprehensive line of enzymes that serve as flour additives and correctors – IngriZyme – each designed to meet specific needs of flour millers.
Working with the most advanced biotechnology, we are able to provide tailored solutions, adapting to each harvest and to the variations in wheat mixes that occur in milling compositions throughout the year.
Our local presence and facilities enable us to respond promptly to solve problems faced by millers in maintaining their product quality, e.g., inconsistent wheat quality, gristing of wheats, etc.
The IngriZyme range of enzymes and additives address a broad range of problems in flour composition, processing and finished product quality for a variety of different applications, such as breads, biscuits, cakes, noodles and pasta.
We also have IngriVit (Range of Vitamin Premixes) that provides innovative nutritional premixes for fortification of food products including ingredients like vitamins, minerals, nucleotides, amino-acids and other functional ingredients.
To compliment the product portfolio we also have the IngriPlus range of flour additives consisting of Vital Wheat Gluten, Ascorbic Acid, and Benzyl Peroxide, and range of Oxidants.