Flour correctors are concentrated technological and/or sensory ingredients that enable the functional profile of flours to be optimised according to the applications required by millers.
Improvers Industry and Craft bakery
Improvers (or additives) used in breadmaking are technical concentrates that facilitate the work of bakery professionals and make it safer by correcting how dough behaves throughout the breadmaking process.
Creation Mixes and Concentrates
Mixes and Premixes (or concentrates) are breadmaking solutions to allow bakers to make a wide range of special breads, high-taste baguettes, pastry and cake products and sweet buns in a quick and easy manner.
Customizing Bakery blends
The inclusions are mixtures of ingredients incorporating directly to mess with the aim to bring the taste, color and texture in a simple and practical baked goods, pastries, pastry.
Correction solutions enabling you to balance flour based on the quality of the wheat, product application and client specifications.
|Lacking hydration||Mill' Hydrat||Improves dough hydration up to 5 points.|
|Stickiness, lacking tolerance||Mill' Tolerance plus||Better machinability and tolerance of dough when put into the oven.|
|Too much strength||Mill' Flex||
Corrects dough stickiness during the kneading and baking process. Helps reduce flour strength (P). Particularly suited to flour used for biscuits.
|Extensible dough, elastic||Mill' Addi Force||Strengthens the gluten network and improves dough tolerance during the cooking process.|
We can provide you with our expertise on over 1500 ingredients and formulations to improve the potential of your flour. Our teams are also at your disposal to create personalised flour correctors.
ZI LA FONDERIE
BP 39 • 10 700 TORCY LE PETIT