Corrector for flours with low relaxation of gluten and low enzyme activity
Recommended for the production of flour with inelastic glutens and parameters:
- Quantity of wet gluten over 24%
- Relaxation of the gluten from 2 to 4 mm after resting time
- Falling number over 320 seconds
The corrector compensates for the deficient enzyme activity of the flour and increase the elasticity of gluten. The bread and bakery products have very good organoleptic parameters: high volume, regular crumb structure, saturated color and pleasing appearance.
Packaging: 10 kg paper bag