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.
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.
What is a flour treatment agent?
A flour treatment agent (also called a flour improver) is an ingredient added to flour, usually at the flour mill, to adjust how it behaves in the dough. The main families are ascorbic acid (E300, an oxidant that strengthens the gluten network), enzymes such as alpha-amylase, xylanase and glucose oxidase, and reducing agents. A flour corrector combines several of them in one dosed blend, sized to the analyses of the mill's own flour.
Iron & vitamin premix: flour fortification
The Iron and Vitamin Premix is incorporated at the mill to fortify flour, within the Moroccan regulatory framework. Packaging on request.
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
- Rheological CorrectorsCustom formulation (no catalogue reference)
- Precise adjustment of W, P/L and Hagberg falling number towards a stable targetIndustrial flour mills, soft and durum wheat
- Enzyme ComplexesPer formulation
- Amylases, xylanases, glucose oxidase — dosed in g per tonneFlour standardisation, amylase activity
- Iron & Vitamin PremixBag (packaging on request)
- Flour fortification (iron, vitamins), added at the millFortified flour, enriched bread
Download the catalogue (PDF) · See all packaging in the catalogue
Test flour correctors & enzymes on your line
Free sample with diagnosis, no commitment, with a trial protocol adapted to your flour and process.
Get a call back from a technician
Frequently asked questions
It is an ingredient added to flour at the mill so that the flour hits a stable rheological target (W, P/L, Falling Number) from one wheat shipment to the next. FinaAfric formulates it from your mill's own analyses.