Formulated according to the various types of wheat, they enable consistent quality flour to be ensured. They can provide baking strength, flexibility, extensibility and improve the functionality of the flour in its subsequent uses. The miller is thus able to work with a wider range of wheat types
GERMIX® is a range of correctors providing flour quality & uniformity.
After the analysis of milling methods, we recommend the most suitable correction for the desired technical characteristics which can ideally keep flour consistent during the transitional stage, from the old to the new wheat crop.
GERMIX STRENGHT 200 & GERMIX SPECIAL 200 provide strength to South African wheat …
ALPHASE® is a range of enzymatic solution, combined enzyme solutions to allow better flour performance.
Ingredients like wheat gluten, Ascorbic Acid, Malt flour, single enzymes and l-cysteine (reducing agent) can be proposed as flour corrector to adjust flour quality.
