Flour Correctors
Our FLOMOD single enzymes have been carefully selected by our in house technical experts to give the desired results and cost in use benefits.
Our FLOMOD single enzymes have been carefully selected by our in house technical experts to give the desired results and cost in use benefits.
| Product | Active Enzyme | Information, benefits/reason for use | Dosage (ppm) |
|---|---|---|---|
| FLOMOD 300 / 400 / 500 | Complete enzyme system (no ascorbic) |
• Tailor-made solutions for standardisation of flour • Reduce inconsistencies due to wheat variability • Improved dough stability • Loaf volume & shape |
100 - 200 |
| FLOMOD 300L / 400L / 500L | Complete enzyme system (no ascorbic) |
• Tailor-made solutions for flour consistency • Improved dough stability & strengthening • Loaf volume & shape |
100 - 200 |
| FLOMOD 330L / 440L / 550L | Complete enzyme system (no ascorbic) |
• Reduces inconsistencies from different grists • Dough stability & strengthening • Loaf volume & shape • Improved mixing tolerance • Stability against shock during handling |
100 - 200 |
| FLOMOD 1400L / 1500L | Complete enzyme system (no ascorbic) |
• Standardisation of flour with 5% cassava inclusion • Improved dough stability & strengthening • Loaf volume & shape |
200 - 400 |
| Product | Active Enzyme | Information, benefits/reason for use | Dosage (ppm) |
|---|---|---|---|
| FLOMOD GOXF | Glucose oxidase, Xylanase | • Reduces elasticity & increases extensibility | 50 - 200 |
| FLOMOD BB | Amylase, Xylanases, datem |
• For brown & wheat bread • Very good volume & soft crumb structure |
600 - 1000 |
| FLOMOD PA | Fungal alpha-amylase, fungal protease |
• Softens strong gluten • Increases extensibility • Improves machinability & pan flow • Shape & baking volume |
50 - 200 |
| FLOMOD PX | Fungal alpha-amylase, fungal protease, xylanase |
• Softens strong gluten • Increases extensibility • Improves machinability & pan flow • Shape & baking volume |
50 - 200 |