By continuing browsing this website, you accept the use of cookies to help us improve your user experience. Read more.

Millings correctors

Millings correctors

Milling correctors contain a combination of enzymes and other components such as oxidants, reducing agents, and selected baking ingredients based on the expected actions and applications. Millers use them to homogenize their flours and standardize their profiles, depending on the original grains’ qualities.

Milling correctors targeting bakers’ needs

The formulation of Lesaffre’s milling correctors makes it possible to adjust a number of characteristics associated with flours: strength, extensibility and hold. In addition, millers can use milling correctors in their production workshops to smooth out disparities in the different batches of flour they use, with the aim of obtaining homogenous, uniform bread products (extensibility and viscoelasticity of the dough, rising volume, and so on).
With our technical resources and R&D teams, and to take account of all of the constraints encountered – from choice of bread flour to bakers’ bread-making conditions around the world – Lesaffre provides solutions in response to each variable, with our line of special milling correctors.

Improving the intrinsic quality of flour

The baking characteristics of bread flours will vary depending on wheat crops. It is rare for them to display all of the qualities necessary to their transformation into bread (or cookies). Depending on their protein profiles, the resulting dough will be firmer or more tender due to the strength of the gluten. Dough that is lacking in malleability and extensibility, and that is too elastic, can cause problems for bakers. Because bread flour often contains an assembly of different varieties, the miller is typically responsible for the delicate task of its formulation, beginning with superior bread wheats and adding in strong wheats and improver wheats. This work with different varieties defines the basic profile of the flour. When creating baking flours, the miller’s expertise then turns toward combining stronger wheat flours with stretchier wheat flours to obtain the right viscoelastic balance, for a compromise between fermentation tolerance and rising in the oven.

Lesaffre enzyme compounds

Lesaffre utilizes our bread-making expertise and ingredient teams (enzymology, formulation, etc.) to perfect enzyme compounds that respond to each of the issues encountered by our industrial clients.
Every year, Lesaffre’s teams conduct analytical measurement campaigns to track cereal production. Through bread-making tests, as well as biochemical and rheological analyses of the latest harvest’s milled grains utilized by our clients, technological studies are run in Lesaffre’s specialized labs to identify any defects requiring correction and to optimize the quality of our flours. Based on these analytical results, a formula of correctors is then adapted to our clients’ requirements and rigorously tested by our labs.

Nos marques