Correctors are formulations fine-tuned to every new wheat crop and are used by millers to regulate their flour.
Our correctors are used in the making of standard French breads in all types of protocols, from French tradition bread, special breads, biscuit flour and flours from germinated or bug-damaged wheat.
- Development of scarring
- Colour of the soft part
- Easiness of dough kneading
We recommend and adapt the corrector formulae on the basis of preliminary analysis of our customers’ flours.