Product | Active Enzyme | Information, benefits/reasons for use | Dosage ppm |
---|---|---|---|
FLOMOD OA | Oxidising Agents | Improves rheological properties Strengthens the gluten matrix | 60-300 |
FLOMOD AA | Ascorbic Acid | Strengthen Gluten Higher bread volume Finer Crumb Increased softness of crumb Faster rising Reduced Crust thickness | 60-150 |