At CerealTech, we provide flour improver systems that contain blends of selected enzymes designed to strengthen the gluten network, optimising the performance and tolerance of the protein present in the flour.
These specialized flour improvers can be used at a very low usage rate to achieve a homogenous flour with a consistent profile.
The characteristics of flour can be affected by a multitude of factors and issues: weather condition, humidity, and temperature.
The varying protein profiles in flour may adversely affect the strength of the gluten and result in a dough that can be difficult to handle and with inconsistent performance.
May be dosed into the flour stream by the miller to provide more tolerance to changes in the wheat grist. Used to enhance flour dough stability/baking performance, as well as to replace or partially replace vital wheat gluten.