To use enriched flours, you need to follow the recipe suggested and add the recommended amounts of salt, sugar and fats.
The enzymes included in our flours ensure the appropriate development of the dough to eventually get the desired product. They also help reducing the use of fats down to 20% (compared to the original recipe amount).
It is important to avoid the use of additives or external improvers since they interfere directly with the development of the product.
In the case of enriched flours, enzymes and additives are only added at the time of their formulation, whereas premixes already include other ingredients and you only need a recipe to get the desired product.
Yes! You can mix enriched and all-purpose flours. Our recommendation is to add 20% of all-purpose flours at most. If you add a higher percentage, you should ideally include an additive based on the all-purpose flour to be used, the type of additive available, and the end-product desired.
Our formulas do not contain added fats. Instead, our additives are enzymes and improvers which interact with the fat in the flour. This facilitates the handling of the dough and it makes it useful for the type of product recommended.
The enzymes in our formulas provide all the benefits of fats. This means that, with our flour, you can reduce the use of fats, i.e., you will obtain the same results by using only 20% of the fats commonly required.
Each enriched flour can be used for different types of products, which are detailed in the description of each flour. Nevertheless, we recommend you to contact the Quality Department in order to discuss the possibility of developing a specific type of enriched flour, as appropriate, to get the best results.
The yellow spots in the crumb may result from adding yeast late in the kneading process, leading to a poor mixing and affecting fermentation. In addition, the use of oxidized, expired, or rancid fats may produce yellow spots, as the oxidation process damages gluten formation, burns it, and prevents its development.
