TEHRA, IREKS ... and the BREAD
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The correctors are a mixture of oxidants and enzymes with multifunctional application. They are used in milling factories for the production of wheat flour. The correctors improve some main parameters such as quality of wet gluten, gluten relaxation, amylase activity (falling number) and others. The satisfaction of the constant increasing and more demanding requirements of consumers on the quality of bread and bakery products successfully can be achieved by using stabilized  flours with constant quality.