Co-Products
Additives & Enrichments
trusted since 1882
Additives & Enrichment Solutions
Tailored Ingredients for Formulation & Food Safety
At Siemer Milling, we offer a versatile range of additive and enrichment options to enhance performance, nutrition, and labeling appeal in your flour products. From essential vitamins to bleaching agents and amylase modifiers, our additives are designed to support your formulation goals—whether improving texture, ensuring compliance, or keeping your clean-label promise.
Enrichment Blend
Includes vitamins B3, B1, B2, folic acid, and reduced iron (in a wheat starch base). Mandatory in Canadian flours—adds nutrition without altering flour functionality.
Malted Barley Flour
Malted Barley Flour is used in some applications to modify the alpha-amylase activity in the flour, improving dough performance and falling number. Malted Barley Flour is commonly used in bread flour formulations.
Chlorine
Chlorine is used as a bleaching agent in wheat flour. Chlorine whitens the flour and also alters the pH value of the flour. Normal pH value of unbleached wheat flour is 6.0 – 6.7. Chlorine can be used to adjust the flour’s pH anywhere from 3.9 to 5.9. Chlorine is commonly used in traditional cake flours and some pastry flours.
Benzoyl Peroxide
Benzoyl peroxide is used as a bleaching agent in wheat flour. Benzoyl peroxide is a non-reactive bleaching agent that whitens flour without affecting pH. Perfect for bright, clean-label products., and commonly used in any flour application where a bright white color is important to the finished product.
Clean-Label Heat-Treated Ingredients
Our Siemer Specialty Ingredients division provides all-natural, non-chemical treatments to modify and improve functionality while maintaining clean label credentials, as well as increased food safety benefits.
For more information visit SiemerSI.com
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