Corrector for flours with high elasticity of the gluten / bug damaged wheat /
Recommended for the production of flour with quantity of wet gluten 22% and higher plasticity - from 10mm to 20mm caused by the damages of the grain from wheat bugs. The gluten structure is strengthen, the extensibility and stickiness is reduced. They improve the organoleptic properties of the bread and bakery products: volume, crumb structure, appearance and color.
Packaging: 10kg paper bag