Use:
Designed for lower quality wheat processing to improve Flour quality. Suitable for working on outdated equipment.
Grinding Effects:
- tempering efficiency 7 times increase compared to standard (with only water) tempering;
- exfoliation process effectiveness increase;
- grain shells separation from Endosperm efficiency increase;
- sifting effectiveness increase by 30%;
- premium Flour yield increase;
- Flour particles size optimization;
- Flour purity increase.
Effects in Flour:
- color and whiteness improvement;
- Ash content decrease;
- water absorption capacity and stability increase (Farinograph);
- rheological properties of Flour improvement (P, L, W – Alveograph);
- Starch deformation rate optimization.
Effects in baking products:
- dough quality improvement;
- off-spec production rate decrease;
- bakery products volume increase;
- crumb structure and color improvement;
- bakery products color and appearance improvement;
- softness of bread preserving in time;
- taste and aroma of bakery products improvement;
- bread improvers effectiveness increase.
