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. Meeting yhe needs and the constantly increasing demands of consumers when it comes to bread and bakery products can be successfully achived by using stabilized  flours with constant quality.