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DO-

 

Enables miller to compensate fluctuation in wheat quality, in function of the desired flour application. Protease blends effectively weaken the protein network while in synergy lipolytic enzyme systems stabilise the dough framework to boost fermentation tolerance. Functional properties of proteins are determined primarily by their structure, size as well as the ambient conditions. Splitting high-molecular proteins into protein hydrolysates has a decisive effect on the product properties. Specific chain lengths can be targeted to create certain functionalities. Do- weakens gluten to increase dough extensibility, maintain shape & reduce kneading energy, assuring consistent biscuits, crackers & wafers. Enhancing dough-imprinting properties & machinability

- extensible, well- flowing dough properties requires less reducing agents (sodium metabisulfite = SMS) providing better product appearance: uniform shape, surface and color.

 

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