Product description

Innovative solutions for flour standardisation
Flour correctors include industrial enzymes such as alpha-amylase, hemicellulose, cellulase, and oxidising agents, to provide standart production to flour millers. Pakmaya Flour Correctors increase dough mixing stability, allow production of high volume bread while increasing gas holding capacity, restore bug-damaged flours, increase dough processing tolerance and improve the maturation of flour.
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Categories Dough Strengtheners and Conditioners; Leavening Agents; Yeast Nutrients
Sales markets Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America
End-Use Categories Bakery; Natural Products; Vegetarian / Vegan Products

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