Flour Correctors

Our FLOMOD improvers and Flour corrector solutions are specifically formulated and tailor made solutions for the milling industry taking into consideration the changes that occur periodically in the wheat/flour from different origins to maintain consistency in performance of the flour.
Our FLOMOD Standard Flour Corrector Range & Benefits:
Product Active Enzyme Information, benefits/reasons for use Dosage ppm
FLOMOD 300 FLOMOD 400
FLOMOD 500
Complete enzyme system (no ascorbic)
  • Tailor made solutions for standarisation of flour to reduce inconsistencies due lot-to-lot, season to variability occur in what/flour
  • Improved dough stability
  • Loaf volume & shape
100-200
FLOMOD 300L FLOMOD 400L
FLOMOD 500L
Complete enzyme system (no ascorbic)
  • Tailor made solutions for standardisation of flour to reduce inconsistencies due lot-to-lot, season to variability occur in wheat/flour
  • Improved dough stability
  • Loaf volume & shape
100-200
FLOMOD 330L FLOMOD 440L
FLOMOD 550L
Complete enzyme system (no ascorbic)
  • Tailor made solutions for standarisation of flour to reduce inconsistencies in wheat occuring form different grists
  • Improved dough stability
  • Dough strengthening
  • Loaf volume & shape
  • Improved mixing tolerance
  • Stability against shock during handling
100-200
FLOMOD 1400L FLOMOD 1500L
Complete enzyme system (no ascorbic)
  • Tailor made solutions for standarisation of flour with 5% cassava flour inclusion
  • Improved dough stability
  • Dough strengthening
  • Loaf volume & shape
200-400

Our FLOMOD Specialty Application Flour Corrector Range & Benefits:

 
Product Active Enzyme Information, benefits/reasons for use Dosage ppm
FLOMOD GOXF
Glucose oxidase, Xylanase
  • Reduces elasticity & increase extensibility
50-200
FLOMOD BB
Amylase, Xylanases, datem
  • Specially for brown and wheat bread to give very good volume & soft crumb structure
600-1000
FLOMOD PA
Fungal alpha-amylase, fungal protease
  • Softens strong gluten
  • Increases dough extensibility
  • Improves machinability
  • Pan flow
  • Shape and baking volume
50-200
FLOMOD PX
Fungal alpha-amylase, fungal protease, xylanase
  • Softens strong gluten
  • Increases dough extensibility
  • Improves machinability
  • Pan flow
  • Shape and baking volume
50-200