Description:
We develop a number of flour correctors that can be used in avariety of applications.Our experience in the milling business and the knowledge of thelatest enzyme technology have enabled us to develop a number offlour correctors that can be used in a variety of applications.
Partenero Total
Contains all the ingredients to fade out fluctuations betweendifferent batches of flour. On top of a balanced enzyme cocktail,it also contains ascorbic acid. Depending on the desired result,the dosage will be between 30 and 60 per 100 kg of flour.
Partenero Gold
Partenero Gold is a cocktail of enzymes that will be the base foreach type of flour. To be combined with active malt flour andascorbic acid (and emulsifiers when applicable). Partenero Gold isin particular suitable to make flour for hard roles. Dosage: 10 to50 g/100 kg of flour
Partenero Silver
A mix of enzymes to be used in basic flour. To be used togetherwith active malt flour and ascorbic acid. Dosage: 10 to 50 g/100 kgof flour
Partenero Baguette
A mix of toasted malt flour, ascorbic acid, enzymes and emulsifiersfor the production of flour for baguettes. Results in baguetteswith authentic taste and flavour. Dosage: 3 to 5% on flourweight.
