Bakers Journal

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Products help reduce dough mixing time and improve rheology


July 30, 2014
By Bakers Journal
wheat_crop_release

July 30, 2014 – Two products from Corbion Caravan, Arco Pro Relaxer and LC-5 ASSIST, help reduce dough
mixing time and improve dough rheology and machinability.

 wheat_crop_release

July 30, 2014 – Two products from Corbion Caravan, Arco Pro Relaxer and LC-5 ASSIST, help reduce dough
mixing time and improve dough rheology and machinability.

“Lower yields often lead to higher protein content that impacts dough water absorption and mixing time,” said Huifen He, director of product development at Corbion Caravan, in a release. “To compound the challenges, the heavy rains during harvest time can also contribute to sprout damage that influences the natural enzymes present in the wheat flour. The sprout damage can result in poor baking quality.

“Given the variety of baked goods impacted by this crop, Corbion Caravan has a number of different products and a Technical Services team that can help customers adjust their recipes and processes to manage 2014 winter wheat flour quality. We’re happy to work with customers to determine which product is best suited to their specific needs.”


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