Flour Improvers
This category presents complex food additives and technological aids for adjusting baking properties and instrumental quality indicators of wheat and rye flour. Flour correctors are used in milling enterprises.
Complex food supplements
GTBlend 301
Increase Falling Number valueFor processing flour with increased autolytic activity (low Falling Number value). Dosage 50…200 g/100 kg of flour.
GTBlend 304
Increase of the gluten deformation indexFor processing flour with short-breaking gluten and increasing of the gluten deformation index values. Dosage 2...40 g/100 kg of flour.
GTBlend 307
Decrease of the gluten deformation indexFor processing flour with weak gluten. Dosage 1...3g/100 kg of flour.
GTBlend 309
Bleaching of flourTo increase the whiteness of flour. Dosage 30...50 g/100 kg of flour.
GTBlend 301
Increase Falling Number value
GTBlend 304
Increase of the gluten deformation index
GTBlend 307
Decrease of the gluten deformation index
GTBlend 309
Bleaching of flour
Technological aids
GTBlend 902
Reduction of Falling Number valuesFor processing flour with reduced autolytic activity (high Falling Number value), instrumental change of the Falling Number. Dosage 10...50 g/100 kg of flour.
GTBlend 903
Reduction of Falling Number valuesFor processing flour with reduced autolytic activity (high Falling Number value). Dosage 4...20 g/100 kg of flour.
GTBlend 915
Increase in volume of breadFor processing flour with low gas-holding capacity, significantly increases volume, reduces dryness. Dosage 2...10 g/100 kg of flour.
GTBlend 916
Increased water absorption capacityFor processing rye flour, increases volume, adds dryness. Dosage 10...30 g/100 kg of flour.
GTBlend 922
Increase in volume of breadFor processing flour with low gas-holding capacity, significantly increases volume, adds dryness. Dosage 10...30 g/100 kg of flour.
GTBlend 931
Gluten relaxationIn the production of cookies, biscuits, crackers. Effect: relaxation of the gluten, increase in the values of the gluten deformation index. Dosage 5...15 g / 100 kg of flour.
GTBlend 932
Relaxation of gluten and viscosity of doughCorrector of the gluten deformation index, extensogram and alveogram of flour, in the production of cookies, biscuits, crackers and wafer sheets. Dosage 20...50 g/100 kg of flour.
GTBlend 949
Gluten ReplacementFor processing flour with low gas-holding capacity, low gluten content, increases volume, adds dryness. Dosage 30...60 g/100 kg of flour.