In the field of fermented grain-based ingredients, we’ve identified recurring issues among certain suppliers that compromise customer trust and final product quality:
• Misleading raw materials?
Claims of corn/wheat fermentation are often questionable. In reality, by-products like butyric acid introduce unpleasant odors—such as rancid butter or sweaty feet—deviating from the authentic aroma of grains.
• Interference from impurities?
Some suppliers add maltodextrin to increase weight, leading to moisture absorption, clumping, and inconsistent particle sizes—disrupting both production stability and mouthfeel.
• Color inconsistencies?
Overly dark raw materials—even after intensive decolorization with diatomaceous earth or activated carbon—often retain a dull yellow-brown tone, far from ideal for high-end applications.
• Dust or contamination risks?
Poor sieving control can result in overly fine powder, causing dust issues that harm both the production environment and worker health. Conversely, inadequate sieving may lead to microbial overload, posing serious food safety concerns.
We firmly believe that true value comes from:
• 100% Authentic Grain Fermentation
We use only premium corn or wheat with no illegal additives. Our precision fermentation process eliminates off-notes like butyric acid, preserving the grain’s original, clean flavor.
• Minimal use of hygroscopic carriers
We avoid excessive maltodextrin, ensuring excellent powder flowability and solubility without compromising quality.
• Advanced color control from the source
Carefully selected grains and refined post-processing deliver naturally pure and stable color—without over-reliance on post-treatment decolorization.
• Strict quality control system
Scientific sieving ensures consistent particle sizes and zero dusting. Multi-tier microbial testing guarantees food-grade safety, including compliance with total plate count standards.
