Quality starts from the mill…

As it is with many crafts, the starting material for bakers is also crucial; in this case, flour.

Since each year’s harvest offers us grains of varying degrees of quality there is a need to standardize flour. Millers speak of standardized flour when they use enzymes for fortification of flour or improvement of certain parameters of flour to meet quality consistency requirements of bakers.

Enzymes to bring out the best…

Enzymes offer many benefits for bakers in the baking process as well as the final baked goods; for instance better dough handling and mechanical tolerance, a softer and homogeneous crumb structure, improved shelf life, increased volume, emulsifier replacement or a crisper and well colored crust are all achievable with enzymes.

Your partner in customized solutions…

In ORBA we pride ourselves with being on the same boat as our customer. This approach brings our experience of working together with bakers and millers for more than thirty years into your establishment. We draw on our vast experience to offer you the best advice and provide cost-effective customized enzyme solutions.

Our technical team supports you through our analysis lab and modern test bakery to standardize your flour and optimize your baking process.
ORBA offers anything from single enzyme solutions to multi enzyme products and custom tailored enzyme solutions to suit the needs of millers and bakers.

Please use our quick match table below for ease of browsing through our product range.