Standardized flour

Consistent baking performance

It is a given that flour quality fluctuates due to natural causes like weather and soil conditions. The aim of the milling industry is to control for these fluctuations in flour quality and ensure consistent baking performance.

Flour-correction enzymes such as fungal alpha-amylases help to adjust a common deficiency in flour by standardizing the alpha-amylase activity. This helps ensure the desired volume, crust color and crumb structure in the final baked goods therefore providing a consistent quality. 
Delicious for longer

How fungal alpha-amylase works

Novozymes Fungamyl® can standardize flour when the flour itself has low inherent cereal alpha-amylase activity. Adding Fungamyl® ensures continuous production of short-chain oligosaccharides and dextrins during leavening. This results in a high bread volume and in a fine and even structure of the bread crumb.

When you can and cannot use the falling number

A common standard procedure for measuring the quality of wheat flour is the falling number. A high falling number indicates the flour needs correction, either by adding a fungal alpha-amylase or supplementing with malt flour. 

Fungal amylases have several advantages over malt flour – they offer consistent enzyme activity and an optimal temperature range for baking. 

However, the falling number value of flour remains unchanged when most fungal alpha-amylases are added in amounts recommended for the baking industry. That’s because the test to determine the falling number requires high temperatures that inactivate the enzyme. Novozymes does recommend individual baking trials for the best dosage. 

Fungamyl® Prime, is a fungal alpha-amylase, that also corrects for the above mentioned and in addition does correct the falling number. Fungamyl® Prime is therefore a perfect enzymatic solution to match the effects of malt flour.

Your solutions for Flour correction

Novozymes Fungamyl® lets you standardize flour quality to achieve consistent baking performance in flour with low inherent cereal alpha-amylase activity. This helps mills and bakery ingredient companies upgrade flour to create increased loaf volume, uniform crumb structure and more intensive crust color in the final bread.


  • Greater bread volume
  • Increase in crust color
  • Fine, uniform crumb structure
  • Correct baking properties, even for flour with a high falling number


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