Flour Correctors (Mills)

For industrial millers and industrial bakers, as pasta and noodles producers, achieving a consistent quality is a challenge. Whether you are producing thousands of tons of flour or hundreds of thousands of loaves, or buns each day or hundreds of tons of pasta or noodles, every batch must be consistent with their quality – meeting consumers expectations.

The role of flour correctors in professional baking

While often misunderstood, flour correctors are the invisible backbone of milling and modern commercial baking and other wheat flour-based industrial food applications, by bridging the gap between different wheat varieties with a fluctuating quality and by reaching a consistent quality for the different flours like bakers flour, home baking flour, noodles or pasta flour, buns flour, or a biscuits flour.

Flour correctors are essentially “tuning kits” for the wheat flour constituents, working on the wheat protein, the gluten, the starch, the pentosans and on the flour lipids. They are typically composed of different enzymes, oxidizing agents like ascorbic, or emulsifiers, each serving a specific biological or chemical function during the mixing of the flours, the dough formation, the fermentation, the baking, or the drying process. Therefore, the flour correctors must be tailor made to the wheat quality of a flour millers for any target applications. The flour millers procure, depending on their wheat silos storage capacity, different wheat every 2-3 months, hence a strong local technical support by a Bakels flour application specialist is key to tailor made the flour correctors based on flour quality assessment at the Bakels flour analytical lab.

How can Bakels Flour Correctors help you?

Whether you require correctors for milling or industrial bread manufacturing, Bakels offer you an innovative assortment of tailored corrector solutions to help you achieve consistency in your baked products. Our solutions correct deficiencies in gluten strength and improve dough rheological properties, contributing to improved volume, amylase activity, handling and shelf life.

Bakels are equipped with the technical knowledge to work with you to provide the suitable solution for your production processes. From milling, to industrial bread, pasta or steamed bun production, our solutions are tailored according to your specific requirements. The support begins with the collection and analysis of untreated flour, such as bakers flour, before chemical and rheological analysis takes place to identify gaps. The required flour corrector is then formulated, before being analysed and bake tested to verify performance. This end-to-end expertise helps millers and bakers overcome the unpredictable nature of flour from year-to-year.