FLOURZYME® for FLOUR CORRECTORS

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FLOURZYME® for FLOUR CORRECTORS

Improve volume + 0

Overview

OVERVIEW: An exhaustive list of flour correctors that is catered to any issues or concerns found in the performance of flours to ensure consistent performance with every batch of flour produced.

BENEFITS:

Improve dough rheological properties.
Improve volume.
Improve amylase activity.
Strengthen gluten and dough, leading to ease of handling.
Extend internal shelf life and freshness. (e.g. softness, bounciness, springiness)

PRODUCT LIST:

FAY50
FAY99
PL50
BXL50
CP50
HF50
MAD50
N503D
1008
OPE50
OPE98
OXI50
OXT50
TG50
BA50
CBT101
CBT202
PK03
RLS00489
RLS00370

Storage

cool (21± 2°C) and dry condition

Shelf Life

24 months days

Type

Bag, Carton

Usage

1. FAY50 – 0.001 – 0.01% on flour weight (Flour Mill)

2. PL50 – 0.001 – 0.01% on flour weight (Flour Mill)

3. BXL50 – 0.003 – 0.025% on flour weight (Flour Mill)

4. CP50 – 0.002 – 0.015% on flour weight (Flour Mill)

5. HF50 – 0.004 – 0.02% on flour weight (Flour Mill)

6. MAD50 – 0.004 – 0.1% on flour weight (Flour Mill)

7. N503D – 0.008 – 0.03% on flour weight (Flour Mill)

8. (AVAZYME FRESH (H)) 1008 – 0.01 – 0.03% on flour weight (Flour Mill)

9. OPE50 – 0.002 – 0.02% on flour weight (Flour Mill)

10. OXI50 – 0.001 – 0.008% on flour weight (Flour Mill)

11. (AVAZYME GOX (H)) – 0.01% - 0.03% on flour weight (Flour Mill)

12. OXT50 – 0.002 – 0.01% on flour weight (Flour Mill)

13. TG50 – 0.001 – 0.008% on flour weight (Flour Mill)

14. BA50 – 0.001 – 0.002% on flour weight (Flour Mill)

15. CBT101 – 0.05 – 0.08% on flour weight (Flour Mill)

16. (LIANGMEI ENZYME (H)) PK03 – 0.005 – 0.01% on flour weight (Flour Mill)

17. (AVAZYME ALPHA (H)) FAY99 – 0.1 – 2% on flour weight (Industrial)

18. CBT202 – 0.2 – 0.4% on flour weight (Industrial)

19. OPE98 – 0.1 – 0.3% on flour weight (Industrial)

20. (BIO-COMPOUND ENZYME (H)) RLS00489 – 0.3 – 0.5% on flour weight (Industrial)
Applied in the production for breadcrumbs

21. (BIO-COMPOUND ENZYME (H)) RLS00370 – 0.01 – 0.05% on flour weight (Industrial)
Applied in the production for breadcrumbs