INTERFLOUR R & D and Commercialisation Centre
Interflour's dedication to service our valued customers has given the drive to invest the R&D Centre with numerous high technology and advanced equipment to cater a wide scope of scientific research. This includes advance models of equipment to test out flour rheological properties, enzyme activities and many others to ensure the consistency of our flour quality. These research works does not limit to flour testing only but also range out to end product testing as well.
Our in-house baking facilities and pilot scale facilities caters for all flour related products such as bread, pastry, cakes, biscuits and noodles. Such pilot scale facilities enables the research works to be representative to the actual manufacturing which gives more reliable results. To ensure efficiency and accuracy of our research works, the R&D Centre is well equipped with state-of-art equipment and facilities for determining end product characteristic, texture, volume etc..
As part of our customer support program, the Centre conducts short and long term collaborative R&D program with our customer in the region. The Interflour R&D teams work closely and exclusively with each customer to solve their problems, improve existing products as well as develop new product innovation. Functioning as a solution provider, numerous internal training programs were conducted annually to keep our technical, sales and QC personnel abreast with latest trend of ingredients and technologies, which enhances their technical knowledge in supporting for our valued customers.
Responding to the market demands, R&D Team had recently initiated and pioneered the first ever Roti-Canai Premix, carrying the brand name of i-Mix. With the concept for ease to use, the slogan for the premix is "JUST ADD WATER". All you need to do is add water, and you will get a roti canai that is crispy outside but chewy inside, the way it should be. This product is available in the market with the packing of 25kg and 1kg.