Flour enzymes are blend(KNEADZYME) of enzymes / individual enzyme that are used to regulate the flour which is in turn used in the production of different baked products like bread, biscuits etc. They are used to enhance the functional profile of flours that are optimized based on the application of the end user. The physicochemical characteristic of flour plays an essential role in a wide range of application in the baking industry. High-quality flours provide good strength, extensibility, gluten network, flexibility, elasticity & proper hydration process which is attained with the help of flour enzymes. The resulting flour gives good result in the finished product that includes volume, good crust, crumb formation and the sensory profile.
Application: French Baguette Corrector and Improver
Appearance: Characteristic coloured powder
Recommended Dosage: 20g of corrector or 100g of improver for 100kg of flour.