Flour correctors are blends of selected enzymes and ascorbic acid to optimize flour &dough features. These blends adjust a number of characteristics associated with flour, dough such as water retention, elasticity, extensibility and they minimize the negative effects of flour type.

Mirpain R&D team formulates each special blends regarding to various types and qualities of flours with engineering know-how and high tech. test capability.

During preparation of formulations,
  • Customer demands.
  • Common market approach takes into account.
Besides, using flour correctors leads that breads have increased volume and enhanced crumb and crust structure.