Cereal chain

AIT Ingredients Wheat Quality Survey: solutions to correct and improve

08 December 2016

This year AIT Ingredients is working harder than ever to analyse, test and provide the most relevant ingredient solutions for bread-making. AIT Ingredients has analysed and made bread from nearly a thousand samples of wheat from the main French and European production areas, and has published its “Export Focus” Wheat Quality Survey.

The harvest in France was not typical. Grains are small and poorly filled and often have very low specific weights.

After laboratory analyses, bread-making tests and blending trials, AIT Ingredients has developed new milling correctors and bread-making improvers tailored to meet the needs identified. So to improve the volume, dough strength and especially the appearance of finished products, AIT Ingredients is recommending the use of xynalase enzymes.

In addition, to make up for lower Hagberg numbers and weaker dough, AIT Ingredients is recommending adding extra malt and ascorbic acid. It also recommends adding strong wheat and using the new Gluten Booster.

Apart from its “Export Focus”, AIT Ingredients conducts surveys in various regions of the world:

– France / Southern Europe
– France / Eastern Europe
– Argentina (1st quarter 2017)

Download the 2016 Export Wheat Quality Survey




Our approach

Right from the outset, the Soufflet Group developed itself in the wheat and barley industries by broadening the scope of its activities and acquiring more in-depth expertise from collection to transformation. Controlling all aspects of the production chain, in order to serve all its stakeholders, has always been our culture.