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.
- 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.