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Posted on 28/11/2011
Clarys Food Ingredients Biochemists has conducted the most referential technical study on the quality of bakery wheat flour deriving from the latest Western European crop 2011: main deficiences orient to intolerant and aggresive gluten behaviour and presence of hidden and real sprout. Especially during lengthened dough fermentation there is a fast weakening of doughs and this leads to underdeveloped volumes, irregular crumb structures and disbalanced shapes.
For the flourmillers looking for an excellent and wellblanced quality on their wheat flourproducts dedicated to use in bakeries, we have elaborated a compatible multi component system of correcting aids that provide concrete stabilisation answers to all actual problems. The Claryfar 2011 building block system is comprising oxido reduction activities on gluten, enzymatic modifications and temperings on starches and fibers, emulsifying stabilisations on fats.
Our specialists are ready to perform analytical and bakery tests on individual substrates to understand the degree of deficiencies so that perfect selection can be made qualitatively and quantitatively on the Claryfar 2011 working tools to achieve whatever specifically desired result on kneading or fermentation qualtiy and end product characteristics like volume, crumb refinement, crust and crumb colour, freshness, nutritional values ....
Clarys Food Ingredients Biochemists provides convenient tools and constant assistance to his customers to make sure that a perfectly set quality level can also be maintained over time and taking into account the natural evolutions in wheat during storage.
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