date:Oct 10, 2018
processability with improved baking performance such as better water absorption that results in bigger bread volumes, she adds.
The GRINDAMYL SUREBake product range can be used in any process where flour requires an extra oxidative effect to create the desired properties and improvement of flours. The hexose oxidase provides an excellent dough strengthening effect in the presence of oxygen and react with either mono or disaccharides unlike glucose oxidase, which is more dependent on flour var