The company said its Tip Top Ultra Clean flour improves hygiene by inactivating enzymes in the flour to prevent mould growth on proofing troughs, pressing rollers and plant belts.
Svenja Frank, company project manager in marketing and communications, told BakeryAndSnacks.com: “A special granulation leaves out small particles of the flour so you have a better flow on the machine, which is more like semolina.”
She said that traditional flour contained microorganisms which were transferred to the machine and increased allergy risk inside plants.
"With this flour, you haven’t got the native flour so there are no microorganisms. You destroy the microorganisms, so there are no allergens in the machine.”
She added that the flour would have no negative impact on taste, appearance or colour.
Less flour required
According to Frank, manufacturers would require less flour with Kaffmeyer’s offering, which could lead to a cost saving.
The company claims flour usage can be reduced up to 60%.
“You have a more precise dosage going onto the transport tray,” said Frank.
However, she indicated that the initial cost of Tip Top Ultra Clean was more than traditional flours.
The company said that smaller particles meant remnants of dough no longer stuck to machines and work surfaces which made cleaning easier and saved time and money.
It added that the flour could be incorporated into existing processes without needing to modify machine parts or duster sieves.
Frank said the flour was predominantly for the German market, but added that the company hopes to roll the product out across Europe.