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FMHCA - Bread and Flour Correction

PT Indozyme Pratama

FMHCA is a whole some bread improver with ideal blend of enzymes, permitted emulsifiers and oxidizing agents. FMHCA is used to add value to the bread and related products by increasing the overall quality of the product.

A challenge for the baking industry is to ensure consistent bread quality of the flour used. Flour correction enzymes are used in bread improvers/pre-mixes and for standardizing flour at the mill to compensate for the fluctuating flour quality. The key benefits of using enzymes for flour correction or flour modification are:^BR- Increased loaf volumes.^BR- More uniform bread crumb.^BR- Increased crust color.^BR- Acceleration of proofing step.^BR- Improved dough and fermentation stability.^BR- Improved baking volume.^BR- Ensures dry doughs with an optimised dough rheology.^BR- Provides easily processable doughs and a better break-and-shred.

FMHCA - Bread and Flour Correction

PT Indozyme Pratama

FEATURES

Place of origin123
Indonesia
Brand name
Availability
1 Week
Halal certified
Yes

Product Recommend usage occasion/frequency (When)

The recommended dosage of FMHCA is within the range 10-40g/100Kg flour. The optimum dosage of FMHCA can vary depending on flour quality, formulation and process, and should be determined through baking trials.
 

Product ingredients

Enzymes, permitted emulsifiers and oxidizing agents.
 
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