PRIMEFLEX 2206 FSL: REDEFINING THE FUTURE OF FLATBREADS
Flatbreads have become a global phenomenon, and in the Middle East, they represent both tradition and innovation. The category is diversifying rapidly, from high-fibre khubz to soft wheat tortillas tailored for quick-service chains and frozen exports. However, achieving flexibility, softness, and extended shelf life without compromising texture remains a major formulation challenge.
According to Fortune Business Insights2 (2025), the global tortilla and flatbread market is projected to surpass USD 53 billion by 2026, with double-digit growth in MENA’s quick-service and frozen retail sectors.
PRIMEFLEX 2206 FSL positions regional producers to capitalise on this momentum, enabling export-ready shelf life, sensory consistency and clean-label alignment. PRIMEFLEX 2206 FSL is FSL’s proprietary enzyme-based improver system engineered for tortillas, wraps, and similar flatbreads. It provides a reliable solution for modern production systems seeking consistency, softness, and operational efficiency.
Key Benefits:
- Controlled Enzymatic Softening
A tailored blend of amylases and xylanases optimises starch gelatinisation and improves dough extensibility, ensuring foldability without cracking, even after refrigeration.
- Moisture Retention System
Hydrocolloids bind water efficiently, reducing staling while preserving softness. This allows products to maintain a “freshly baked” texture through extended shelf life and transit.
- Encapsulated Acid Technology
The inclusion of encapsulated leavening acids ensures controlled gas release during baking, resulting in evenly puffed, opaque tortillas with minimal blistering.
- Improved Dough Handling & Throughput
Reducing agents and optimised emulsifiers stabilise dough rheology, allowing faster processing and fewer reworks, critical for high-speed automated lines.
To learn more about our bakery innovations or explore our solutions further, contact our team at bcs@foodspecialities.com.
Source2: (Fortune Business Insights 2025)