Flour improver is specifically developed for various flour types.

Flour correctors are blends of selected enzymes and ascorbic acid to optimize flour &dough features. These blends adjust a number of characteristics associated with flour, dough such as water retention, elasticity, extensibility and they minimize the negative effects of flour type.

It Ensures an easy dough process, increases dough stability, gluten elasticity, and gas-holding capacity

It Enables the baker to treat dry dough by hand or machine easily

Our team formulates each special blends regarding various types and qualities of flours with engineering know-how and high tech. test capability.