Correctors for specialized flours: Melteh rolls, Melteh kozunak and Melteh croissants
Recommended for the production of flour with parameters:
- Quantity of wet gluten over 26%
- Relaxation of gluten from 6 to 10 mm
- Falling number over 320 seconds
The correctors have rich enzyme content and help in strengthening the net gluten and improving the baking quality of the produced flours. In this way, there is a regular structure of the crumb of the bread and the bakery products, high-volume and well-colored crust.
Packaging: 10 kg paper bag