DATE: 08 November 2017
Improvement of the bread baking performance of low quality wheat flour with SANACEL® add 030
Based on the current news about quality difference in this harvesting season, CFF GmbH & Co. KG performed trials to evaluate how the use of fibres can improve the flour quality. The flour characterisation was performed by comparing three different types of flours: A reference flour with good baking properties, a low quality flour and a low quality flour enriched with SANACEL® add 030. The characterization clearly shows how fibres can help to improve water absorption and dough performance.