Corrector for flours made from sprout wheat
Recommended for the production of flours made from sprout wheat with increased amylase activity and the following parameters: quantity of wet gluten 22%, relaxation of gluten from 4 to 8 mm. The correctors neutralize the high enzyme activity of the flour. In this way, the dough becomes more plastic and with good forming abilities. The bread has reduced stickiness of the crumb, regular structure, high volume and golden brown color of the crust.
Packaging: 10 kg paper bag