Flour correctors & enzymes
A flour corrector is incorporated at the mill to deliver a flour that hits a stable rheological target (W, P/L, Falling Number) regardless of the wheat blend. FinaAfric formulates it from your mill's own analyses.
In brief
A flour corrector is incorporated at the mill to deliver a flour that hits a stable rheological target (W, P/L, Falling Number) regardless of the wheat blend. FinaAfric formulates it from your mill's own analyses.
Who it is for
Industrial mills (soft & durum wheat), semolina mills
Contacts
Quality manager, production manager, head miller
The problem solved
W and P/L drifting from one wheat shipment to the next — flour delivered off-spec, complaints from bakery customers.
When to use a flour corrector
When variability across wheat shipments pushes the flour out of its target: fluctuating W, unbalanced P/L, a Falling Number too high or too low. The corrector brings each batch back into the intended window before delivery to the customer.
How FinaAfric formulates it
Laboratory analysis (Chopin Alveograph, Falling Number), definition of a target (e.g. W 220, P/L 0.6, Falling Number 280), formulation of a complex — gluten, fungal enzymes, glucose oxidase, dosed ascorbic acid — then validation through comparative trial baking.
The role of enzymes
Amylases for amylase activity and colour, xylanases for hydration and volume, glucose oxidase to reinforce the gluten network. Enzymes are deactivated by baking heat and do not appear on the finished bread's label.
Semolina mills: the same logic, on durum wheat
Semolina mills face the same shipment-to-shipment variability as soft-wheat mills — the rheological correction here targets durum semolina quality rather than bread flour. FinaAfric formulates the complex from each semolina mill's own analyses, just as for a soft-wheat mill.
Products in the range
- Correcteurs RhéologiquesCustom formulation (no catalogue reference)
- Adjusts W, P/L and Falling Number toward a stable targetIndustrial mills, soft and durum wheat milling
- Complexes enzymatiquesPer formulation
- Amylases, xylanases, glucose oxidase — dosed in g/tonneFlour standardisation, amylase activity
- Prémix Fer et VitaminesBag (packaging on request)
- Flour fortification (iron, vitamins) — incorporated at the millFortified flour — Moroccan regulatory framework
Download the data sheet (FR) · See all packaging in the catalogue
Test flour correctors & enzymes on your line
Free 1 kg sample, no commitment, with a trial protocol adapted to your flour and process.
Get a call back from a technician