Mill Correctors

Mill Correctors

Description and Intended use:
“Crown Bake – GXZ PLUS” is produced to help the dough becoming more stable by creating a larger gluten network, extensible, elastic and maintain its ability to stretch without any off flavor.

Ingredients:
Wheat flour and enzymes.
It may contain traces of gluten, oat, rye, soy, eggs, milk, nuts and seeds.

Description and Intended use:
Crown Bake ASE” is produced to improve crumb softness and uniform structure. It will provide darker crust and loaf volume.

Ingredients:
Fungal α -amylase with low protease activity.
It may contain traces of gluten, oat, rye, soy, eggs, milk, nuts and seeds.

Description and Intended use:
“Crown Bake – GXZ” is produced to help the dough become more stable by creating a larger gluten network, extensible, elastic and maintain its ability to stretch without any
off flavor.

Ingredients:
Combination of glucose oxidase and lipase.
It may contain traces of gluten, oat, rye, soy, eggs, milk, nuts and seeds.

Description and Intended use:
“Crown Bake – PGS” is produced to improve dough tolerance, baking performance and bread volume. It will offer consistent performance in different flours throughout the year. It can be used as a replacement for emulsifiers.

Ingredients:
Enzyme Mix.
It may contain traces of gluten, oat, rye, soy, eggs, milk, nuts and seeds

Description and Intended use:
Crown Bake Protech is a complex enzymes system that works to prevent the variation in wheat mixtures and promotes fermentation stability, softness and bread volume.
Not suitable for people allergic for gluten and the below mentioned ingredients.

Ingredients:
Wheat flour, enzymes (Fungal amylase, Hemicellulase), Vitamin C.
It may contain traces of oat, rye, eggs, milk, nuts and seeds.

Description and Intended use:
“Crown Bake – HCX” is produced to improve gluten extensibility, gas retention, dough tolerance, proofing stability and oven spring.
It will provide a high loaf volume.

Ingredients:
Combination of bacterial amylase and fungal xylanase.
It may contain traces of oat, rye, soy, eggs, milk, nuts and seeds.

Description and Intended use:

“Pasta Corrector” protects the protein of soft wheat flour, and achieves properties similar to those of hard wheat and durum semolina.
The lipo-protein of “Pasta Corrector” improves the resistance of wheat gluten against mechanical stress during extrusion and against denaturation upon cooking.

Improvements observed:
• Pasta stays AL DENTE
• Pasta does not get clumpy
• Reduction of breakage
• Pasta holds sauce very well
• Increasing of the firmness of pasta
• Enhances overcooking tolerance of pasta
• Pasta does not gluey while cooking
• Improves the surface appearance and mechanical stability of dried pasta products
• Reduces the raw material costs.
Not suitable for people allergic for gluten and the below mentioned ingredients.

Ingredients:
Wheat flour, E300, Enzymes.
It may contain traces of soy, eggs, milk, nuts and seeds.