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.