GRAINAR

When freshness , softness, , and eating quality matter... you don’t compromise. You innovate. And that's exactly what GRAINAR delivers. Our unmatched freshness enzymes are already helping some of the biggest bakeries extend freshenss , softness, improve crumb elasticity, and resilience without changing recipes or process . The results? ✔ Fresher for longer ✔ Happier customers ✔ More sales Ready to try what the others already trust? Let’s talk freshness.

Why? Because you're still chasing high-protein wheat to meet specs written in the 90s. We ran a test with one of the biggest mills in the Gulf: Replaced 40% of the high-protein wheat with cheaper, mid- to low-protein wheat. Everyone noticed. The bakers. The consumers. Better flour. Better bread. AND way better margins. Here’s the punchline: 👉 Enzymes have evolved. 👉 Specs haven’t. So the question is: Are you optimizing for performance? Or just following rules that stopped making sense years ago? At GRAINAR, we improve bread & flour the 2025 way

I’ve helped mills, bakeries, and brands across 4 continents optimize their flour, bread, boost consistency, and build better products using science-backed process. Here’s a proven 4-Level Technical Roadmap for Baking & Milling Optimization that we use with clients at GRAINAR: 🔹 Level 1: Diagnostic & Target Definition 🔸 Objective: Understand the problem, define success metrics, and form a technical hypothesis. ✅ Key Elements: • Identify and define the actual issue: staling, low volume, sticky dough, poor sheeting, etc. • Analyze existing flour/process specs (protein %, starch damage, water absorption, P/L) • Segment the final application: pan bread, Arabic bread, frozen dough, etc. Set clear success KPIs (e.g., +15% volume, shelf life extension to 5 days, reduced mixing time) • Build a working hypothesis: what’s likely causing the problem (e.g., AX interference, underdeveloped gluten)? 🧠 Outcome: A documented problem-solution map that guides all technical steps ahead. 🔹 Level 2: Laboratory & Controlled Trials 🔸 Objective: Run trials to validate your hypothesis under controlled conditions. ✅ Key Elements: • Define test variables (e.g., enzyme dosage, hydration, fermentation time) • Select the right methods: alveograph, extensograph, TPA, MR-FTIR, water activity, crumb firmness • Run controlled bake tests with clear controls • Track interactions (e.g., xylanase vs. damaged starch, enzyme resistance from TAXI/XIP) • Generate technical data on dough behavior, elasticity, volume, softness, and shelf life 🧪 Outcome: Verified formula or process ready to scale with validated results. 🔹 Level 3: Line Integration & Scaling 🔸 Objective: Make the solution work on the actual production line. ✅ Key Elements: • Evaluate production line constraints (mixing type, dough temp, baking curves) • Scale formulation from lab to line: adjust dosage, timing, and tolerance ranges • Train staff on the new procedure (especially QA & mixing team) • Validate enzyme performance under full-load conditions (e.g., rapid sheeting, tunnel oven, hot-plate) • Use data loggers and QA tracking (e.g., dough temp, proof height, bake loss, crumb resilience) ⚙️ Outcome: A production-ready solution that works consistently at industrial scale. 🔹 Level 4: Monitoring, Retention & Continuous Optimization 🔸 Objective: Keep the process stable and build on it. ✅ Key Elements: • Monitor for process drift: seasonal flour shifts, humidity, staff variation • Implement shelf-life tracking routines (moisture loss, crumb firming index) • Refine based on customer feedback (e.g., adjust softness, crust feel) • Explore upsell opportunities: frozen range, clean-label swap, gluten optimization • Share benchmark performance (e.g., “best staling profile across 4 regions”) 🔄 Outcome: A resilient system that performs long-term — and grows with your product line. If this helped: ♻️ Repost + 🔔 Follow for real flour science & baking insights.

Yesterday, I had an interesting discussion with one of my customers—a major #flatbread producer—about a topic we both care a lot about: wrapability. We were talking about what makes a flatbread fold smoothly without cracking, and why some products lose that flexibility during storage. 👉 So, I thought I’d share a brief overview of the science behind it—specifically how elasticity and plasticity influence a flatbread’s ability to wrap In material science—and food texture analysis—elasticity and plasticity describe how a material responds to stress or deformation: 🧩 Elasticity: The ability of a material to deform under stress and return to its original shape when the stress is removed. 🧈 Plasticity: The ability of a material to undergo permanent deformation without breaking—that is, it changes shape and stays in that new shape. A flexible flatbread requires a careful balance between both: ✅ Enough elasticity to allow the crumb to stretch slightly without tearing ✅ Sufficient plasticity to let it fold and hold its shape without springing back or cracking| What Happens During Retrogradation🧊? As amylopectin retrogrades, two major mechanical changes occur in the starch–gluten matrix: 1️⃣ Increase in Elastic Modulus Retrograded starch becomes more rigid and crystalline, increasing the elastic modulus (i.e., stiffness). 📌 The material resists deformation and tries to return to its original shape when bent—typical of elastic behavior. ⚠️ However, this is not the soft, extensible type of elasticity found in fresh bread. Instead, retrograded starch exhibits a brittle form of elasticity—it resists deformation but lacks the flexibility to adapt under stress. 👉 As a result, it doesn’t help the flatbread bend—it causes it to crack when folded sharply. 2️⃣ Loss of Plasticity In fresh bread, the starch–protein matrix allows permanent shape change (plasticity), especially under slow deformation (e.g., wrapping around a filling). 📉 As retrogradation progresses, the ability of the structure to flow or adjust under stress disappears. 🔬 This is due to recrystallized starch granules acting like rigid fillers, which interrupt the continuous, deformable network. 🔁 The crumb transitions from a viscoelastic-plastic structure to one that is rigid-elastic and prone to fracture. Thanks for reading✨📚 GRAINAR #materialscience #plasticity #elasticity #freshness #pita #Grainar

When #xylanases were first introduced to #flour, they were hailed as a miracle #enzyme, revolutionizing bread-making by improving -> dough handling, -> volume, and -> crumb structure. Their impact was so significant that they quickly became a standard ingredient in flour treatment and bread improvers. ▪️ But soon, the industry realized a key challenge -> not all xylanases perform the same way. ✔ A xylanase that works perfectly in one recipe may fail in another. ✔ The same enzyme at the same dosage can produce wildly different results depending on - flour type, - water absorption, - mixing conditions, and - proofing times. ✔ There is no universal xylanase solution—each application requires careful selection and fine-tuning. ▪️ Traditionally, bakers and mills rely on trial and error, but there’s a smarter way: Design of Experiments #DOE. So, how can bakeries and mills move beyond trial and error to optimize xylanase performance? 🔹 DOE: A Smarter Way to Optimize Xylanases Instead of testing one factor at a time—which is slow and overlooks key interactions—Design of Experiments (DOE) allows us to: ✅ Compare multiple xylanases and conditions at once ✅ Identify the best enzyme (or blend) for a specific application ✅ Map how xylanase type, dosage, water absorption, and mixing interact ✅ Reduce costly trial-and-error while achieving consistent results For example, a DOE study could compare: 🔹 Aspergillus vs. Bacillus vs. Trichoderma xylanases 🔹 Different enzyme dosages (e.g., 10, 20, 30 ppm) 🔹 Varying water absorption and mixing times -> By analyzing the data, bakeries can pinpoint the optimal xylanase and process conditions—without endless guesswork. ▪️ At GRAINAR -> We have seen firsthand that DOE is the most effective approach to optimizing xylanase performance. -> Rather than relying on traditional trial and error, we work together with our customers to systematically fine-tune their enzyme strategies—ensuring better dough performance, volume, and consistency every time. ▪️ Xylanases are a huge topic in milling and baking✨, and from time to time, I come back to them because the more we understand them, the better our flour and bakery products become. Stay tuned! 👀🚀 Thanks for reading✨📚 #bioscience #rheology ##breadmaking #Grainar

I wish you a Happy New Year!🌟 Let us all push forward for better milling and baking✨ GRAINAR

My father used to say, 'Once someone works with flour, it’s hard for them to leave. Whether in a mill or a bakery, they may move from one place to another but rarely choose a different path.' And he was right. Flour has a way of holding onto you. It doesn’t just shape bread or pastries; it shapes lives, careers, and communities. This bond unites us all—millers, bakers, suppliers, scientists, and everyone who works around this industry. We are more than individuals with jobs. We belong to a unique tribe. Milling and baking are not just professions; they are part of who we are. GRAINAR

The future of #milling and #baking is sustainable 🌍, healthy 🥗, and innovative 💡. At GRAINAR, we’re ahead of the curve 📈, offering solutions that help mills & bakeries meet the rising demand for clean-label products ✅, healthier options 🥖, and sustainable practices 🌱. With our expertise in enzyme technology 🔬 and recipe optimization ⚙️, we’re proud to be a partner in shaping the future of bakery products. 🍞✨ #SustainabilityInBaking #CleanLabel #HealthyBaking #Grainar