Flour Correctors

Specially designed for Kerala and Malabar paratha.

Features:

• Provides an optimum balance between dough elasticity and extensibility.
• Faster Thickness reduction of dough.
• Shortens dough relaxation time.
• Results in easy rolling of dough.
• Eliminates dough shrinkage during rolling.
• Final Parathas have a crispy surface texture with a softer inner core.

Suggested Dosage:

The recommended dosage of Taqa FC KPMYL is 200 ppm on a flour weight basis I.e. 10g/50kg flour.

Features:

• Taqa FC Rotimyl handles variation in wheat & provides well defined flour which results in consistent characteristics in terms of prepared roti such as uniformly cooked, slightly chewy, pliable & typical wheat aroma.
• Allows flexibility in raw wheat sourcing and works on all kind of semi-hard & hard wheat available in market.
• Prevents stalling & assists in long shelf life of roti with prolonged softness in roti.
• Improves dough extensibility and reduces dough elasticity which shortens kneeing time.
• Breaks the gluten network to give softer dough.

Suggested Dosage:

The recommended dosage of Taqa FC Rotimyl is 300 ppm flour weight basis I.e 15 gm per 50 kg of flour.

Features:

Taqa FCBI Relaxo provides characteristic attribute such as high stack volume, cracked top, soft bite and uniform shape cookies.

• Reduction of Sodium Metabisulphite (SMBS) .
• It aids in splitting of gluten to an optimum level.
• Solubilizes water unextractable pentosans.
• Yields a low density, soft and smooth dough.
• Shortens relaxation time of dough.
• Increases spread ratio of cookie dough even in lean
• Maintain the integrity of different variants of cookies.
• Enhancement in colour development.
• Improves textural profile of cookies.

Suggested Dosage:

The recommended dosage of Taqa FCBI Relaxo is 300 ppm flour weight basis I.e 15 gas per 50 kg of flour.

Features

• Made with precise ingredients which are specific in nature to achieve standardized Flour in terms of Flour colour.
• Taqa^® Decol Classic acts on carotenoid and other colouring pigments naturally present in flour.
• It reduces high fluctuations in geographical & crop variations & results in whiter flour. It also accelerate rate of maturation partially in Flour which results in desirable attributes in end bakery applications.
• Taqa^® Decol Classic is used in flour mills as a Flour Corrector or flour enhancer for oxidizing carotenoids and xanthophyll present in flour. It is used for all kinds of flour.

Dosage

100-150 ppm i.e. 10-15 gms per 50 Kg of Flour weight.

Features:

• Taqa® FC-Momozyme is an excellent flour enhancer with premium formulations of hi-tech enzymes and stabilizers especially designed for momos and other similar products.
• Standardizes sheeting, reduces tearing and aids in expansion by acting on targeted functional components of flour resulting in consistent results post-application.
• Standardizes flour for momos application by optimizing lamination properties, dough extensibility, integrity and overall appearance.
• It improves dough flexibility, stability and machinability during the stuffing process.
• Taqa® FC-Momozyme allows dough expansion and withstands tearing during steaming.

Dosage (1000 ppm i.e. 50 gms per 50 Kg of Flour weight)

• Taqa® FC-Powerx is used in flour mills as a Flour Corrector & flour enhancer specifically for Soya Chaap. It improves strengthens gluten and fastens gluten agglomeration.

Features

• Taqa® FC-Powerx aids in strengthening and faster agglomeration of gluten after washout of broken starch during soya chaap processing.
• It greatly improves the binding of intact starch with gluten.
• It results in highly extensible gluten enriched dough with easy to roll property which is highly desirable during production of Soya Chaaps.
• The product results from flour treated with Taqa® FC-Powerx have a chewy texture and soft core with a tint of soya flavour.
• Suggested Dosage (300 ppm i.e. 15 gms per 50 Kg of Flour weight)

Features:

• Taqa® FCBR-Combi is used in flour mills as a flour corrector for correction of MPM for multi-purpose applications such as bread, rusks, buns & other Maida based products etc.
• Standardizes damaged & inferior quality of wheat reduces fluctuations in flour quality & increases flexibility in raw material sourcing.
• Reduces the falling number, increases water retention, balances extensibility, produces firm & stable dough, provides high oven spring and enhances flour whitening.
• Gives consistent results in terms of characteristics attributes in final bread such as high loaf volume, symmetrical loaf shape, even crust colour, uniform crumb structure, and excellent mouth-feel with anti-crumbling properties.

Dosage

• (300-500 ppm i.e. 15-25 gms per 50 Kg of Flour weight) or use it as per your required dosage.

Features:

• Optimizes water absorption, batter flow ability and baking exposure time.
• Decreases water absorption of flour to avoid gluten development.
• Fastens baking to short the exposure time to produce light coloured wafers.
• Avoids moisture transfer from intervening cream by providing smooth surfaced wafers.
• Sustains integrity of wafers throughout processing.
• Aids in providing clean surface cut in wafers.
• Produces ultra-light textured wafers.
• Increases stack height of wafers.

Dosage:

The recommended dosage of Taqa FCBI Xflo is 300 ppm flour weight basis i.e. 15gm. per 50 kg

Features:

• Reduction of Sodium Meta-bisulphite (SMBS) dosage.
• Acts on starch to produce smaller dextrins.
• Weakens gluten to make dough more workable.
• Reduces tendency of dough to spring back during lamination.
• Increases dough extensibility.
• Greatly enhances spread ratio of biscuit dough.
• Enhancement of colour development of baked biscuits.
• Results in high stack volume of biscuits.

Dosage:

The recommended dosage of Taqa FCBI Gudbik is 300 ppm flour weight basis i.e. 15 gm. per 50 kg

Features:

• Reduction of Sodium Meta-bisulphite (SMBS) dosage.
• Acts on damaged starch.
• Greatly decreases elasticity of the dough.
• Eliminates the tendency of spring back of the dough.
• Increases spread ratio of cracker dough.
• Provides uniform & ultra-smooth surface during continuous lamination.
• Provides lower water absorption to avoid gluten development.
• Results in characteristic attribute in terms of texture, shape and increase stack height.

Dosage:

The recommended dosage of Taqa FCBI Gbdase is 300  ppm flour weight basis i.e. 15gm. per 50 kg

Features:

• This flour enhancer standardizes flour for pasta by optimizing water absorption and oxidizing disulphide links in gluten.
• Gives strength and prevents from breaking during manufacturing.
• Increases water absorption which helps in faster gluten hydration.
• Improves dough flexibility, machinability and stability during the extrusion process.
• It also aids in plasticizing effect which provides smooth surface
• Gives consistent result of characteristics attributes in pasta such as clean surface, no spots, light weight and minimum starch leaching.
• Especially designed for all kinds of pasta and other extruded products.

Dosage:

The recommended dosage of Taqa FC Pastamyl is 500 ppm flour weight basis i.e. 25gm. per 50 kg