FLOUR IMPROVERS & CORRECTORS
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.
- Customer demands.
- Common market approach takes into account.