Flour corrector (mill corrector)
A formulation added at the mill to standardise flour: adjusting the W, the P/L and the Falling Number from one batch to the next.
Where an improver is added at the bakery, a corrector is incorporated at the mill, at the milling outlet, to deliver a stable flour to the customer. It targets a rheological objective (for example W 220, P/L 0.6, Falling Number 280) whatever the wheat in the blend. FinaAfric formulates these correctors to order from each mill's Chopin Alveograph and Hagberg analyses.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.