Pakmaya Flour Correctors
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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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.
Specifications
Categories | Dough Strengtheners and Conditioners; Leavening Agents; Yeast Nutrients |
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Sales markets | Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America |
Product Applications | Bakery; Natural Products; Vegetarian / Vegan Products |
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Pakmaya Flour Correctors