Boost the Protein Network
Bakers around the world are familiar with weak flour properties. Poor weather conditions, inappropriate fertilisation and weak wheat varieties are just some of the possible factors leading to low protein and/or weak gluten properties. An insufficient and unstable protein network leads to lower bread volume, poor bread shape, open and non-uniform crumb structure and even collapse at proving or in the early stages of baking. In order to compensate for these adverse effects on bread quality, bakers are reducing kneading and fermentation time and/or adding vital wheat gluten. Unfortunately, these measures are not providing the desired outcome and are associated with higher costs and often with production disruptions. ALFA BOOSTER is an excellent targeted improver solution for weak flours or when extra dough tolerance is required. This easy to use, highly concentrated improver, helps bakers to enhance dough properties and to deal effectively with poor flour quality. By using Alfa Booster, you energise your dough, and you are able to offer consistent bread quality to your customers.