DESCRIPTION: Off white powder component.
Function : It improves gluten structure, network and stability. [up to x.2]
It improves softness, fine texture and shine of finished product. [50-60%]
It improves baking volume, pore structure, elasticity and extensibility of dough. [5.6-7.3]
It improves water absorbing capacity of flour thereby resulting in extra yield.
It neutralizes bad effects of pesticides and insecticides.
It improves stretchability on Amylopectine, slowing down crystallization of amylase.
USED AT THE TIME OF: Maymill Flour Improver passes through the micro-feeder machines and then its output is mixed in flour.
DOSAGE: 10-20 gm/90 kg flour [0.01-0.02% of total weight]
INGREDIENTS: Ascorbic acid, INS-300, malt extract, enzymes, glucose oxidase, calcium propionate, permitted fillers (starch).
STORAGE AND SHELF LIFE: Keep in cool and dry conditions for about 12 months.
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