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Flour Treatment Agents Market is Projected to Expand at a CAGR of 3.9% by 2032- Exclusive Report by Fact.MR

FACT.MR
7 min read
FACT.MR
FACT.MR

Bakers Frequently Use Flour Treatment Agents to Improve Flour Performance When Producing Bread and To Make the Dough Easier To Manage During Baking

Seoul, South Korea, July 27, 2022 (GLOBE NEWSWIRE) -- A market research and competitive intelligence provider called Fact.MR iterates that the global Flour treatment agents market would be valued at US$ 843 Million in 2022 and witness a liner CAGR of 3.9% between 2022 and 2032. Bakers make a frequent use of flour treatment agents, so as to render improvement to the performance of flour while producing bread, and also for making the dough easily manageable during baking.

Food additives known as “flour treatments” are being added to the flour for improvising on baking performance. It is a known fact that flour is formed by grinding seeds, raw grains, or roots like rice, wheat, barley, peanuts, corn, potatoes, soybeans, and oats.

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Benzoyl peroxide, along with various other oxidizing and bleaching agents, and, not to forget – potassium bromate, ascorbic acid, potassium iodate, azodicarbonamide, and numerous other materials with moisturizing, starch- and gluten-removal properties are used for treating flour. Flour treatment agents, apart from improving texture, increase absorption of moisture and reinforce the quality of product.

Protein and starch-rich flour treatment agents are typically employed in bread items to reinforce product quality, increase moisture absorption, and improve texture. To add protein to any product, soy flour, which has a protein content of 40%, is utilized. High need for baking procedures is driving the sales of flour treatment agents.

What Path Should New Flour Treatment Agent Manufacturers Take?

“New Market Players Can Focus on Creating Natural Flour Treatment Agents”

The explosive rise of bakery and baking items has compelled the producers of these goods to use cutting-edge materials and agents. To outperform the competition, many producers in the baking sector have begun utilizing contemporary food additives (such as flour treatment agents) and methods.

Manufacturers are switching to natural flour treatment agents such as ascorbic acid, a highly refined and purified extract from organic sources such as citrus fruit, as a result of growing concerns about the usage of dangerous flour treatment agents.

Additionally, the baking sector has always been on the rise, evolving quickly in response to customer needs, new trends, and technological advancements. Consequently, the market for baking components, such as flour treatment agents, has lucrative potential, and manufacturers can readily tap into customer preferences to drive revenues.

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