Flour modification

Standardizing flour for consistent, quality bread.


Flour correction enzymes such as fungal alpha-amylases help mills and bakery ingredient companies upgrade flour to ensure consistent bread quality.  

Key benefits

  • Standardizes flour with a low cereal alpha-amylase content
  • Ensures a fine and uniform crumb structure
  • Increases loaf volume


Our product Fungamyl® enables better control over alpha-amylase activity, increased loaf volume, improved crust color, fine and uniform crumb structure.