Stay in control of your flour, every single batch
Our enzyme-based flour correction solutions help you stabilise flour performance, reduce batch variability, and achieve consistent quality — even when raw materials fluctuate.
Turn variable grain into reliable flour with QES enzyme-based solutions
The challenge of flour variability / raw material variability is unavoidable
In today’s world, every harvest brings unpredictability. Weather shifts, soil conditions, varietal changes and storage variation all impact the raw wheat you receive. The result? Flour quality is directly tied to its cultivating and harvest conditions. Protein levels shift, falling numbers fluctuate, enzyme activity varies, forcing mills to adapt constantly.
Flour with inconsistent rheology, fluctuating baking performance and unpredictable process behaviour.
At Quattro Enzyme Solutions we recognise that every miller’s goal is the same: stable flour performance, batch after batch. That’s why our flour correction approach focuses on two core challenges: reducing batch-to-batch variability and aligning flour behaviour to your downstream process needs. Flour correction is the key to stabilising performance — naturally, efficiently, and consistently.
Imagine being less dependent on the quality of this year’s harvest… Achieving consistent flour quality requires precision — and the right enzymatic tools to adapt to raw material variability.
What “flour correction” means in practice
Flour correction is the process of adjusting flour functionality so that performance remains stable, regardless of flour origin or batch variation. It is necessary to ensure that the flour meets your targeted performance, regardless of upstream variation. It comes down to:
- stabilising water absorption, dough handling and fermentation tolerance;
- compensating for raw material fluctuation so that your process remains consistent;
- optimising flour for final product use (e.g., bread, bakery, biscuits) without having to adjust process or recipe significantly.
Our enzyme solutions give you the tools to stay in control… making flour suitable for specific breads, pasta and noodles, biscuits and more.
Named I. Ndividual
Chairman of the Board
The Quattro approach to flour correction
At QES we combine deep enzyme-expertise with a practical, mill-centric mindset. Here’s how we work with you:
- Assessment and analysis – We evaluate your raw wheat profiles, flour output, process data and quality benchmarks.
- Solution design – Based on your specific flour stream and your application endpoints, we formulate an enzyme-based correction strategy.
- Pilot & validate – We support trial runs in your mill (or via our test facilities) to ensure the corrected flour delivers the desired stability in your process.
- Implementation & support – Once validated, we support scale-up, dosage monitoring and ongoing performance tracking so your flour remains within specification.
Because we partner with you, the benefit is not just a product — it’s a flour correction programme built around your performance goals.
Why QES is your ideal partner for flour correction
Choosing QES means choosing a partner with depth, flexibility and responsiveness. Here’s what sets us apart:
- Independence & agility – As part of the Sonneveld Group and Orkla ecosystem, yet operating with agility, QES supplies bespoke enzyme solutions tailored for your milling challenge.
- Technical depth – Our team brings decades of enzyme-formulation experience, supported by extensive milling trials and applied research.
- Process-driven support – We don’t just deliver enzyme powder; we support your mill team with technical service, dosage optimisation and process monitoring.
- Global reach, local presence – While we work worldwide, we understand the nuances of European milling environments and supply logistics.
With QES, you get more than correction: you gain the confidence that your flour will perform — reliably, every time.
Where flour correction matters most
Flour correction plays a vital role in milling and downstream processing/is essential for numerous production environments. It creates value in:
Variable wheat harvests
When quality fluctuates, correction keeps flour consistent.
Blending of streams
When combining different wheat sources or flour streams, correction ensures uniformity.
High-volume industrial bakeries
Where process stability is critical and deviations cannot be tolerated.
Product-specific flour
For bakery mixes, biscuits, wafers or other applications where end-product demand is consistent.
By applying correction early in your flour supply chain, you minimise downstream processing issues, reduce waste and optimise your cost-of-production.
Let’s stabilise your flour together
Would you like predictable flour quality? To be less dependent on wheat variability? Or a natural cost-efficient way to stabilise the performance of your products.
Let’s talk.
Contact our team of milling enzyme experts at Quattro Enzyme Solutions — we’ll evaluate your flour stream and design a correction strategy that fits your process, application and business goals.