Agricom AAA

Flour Improver / Dough Stabilizer

AGRICOM AAA is a unique flour maturing and oxidizing agent utilizing ascorbic acid together with azodicarbonamide and enzymes.  These three components improve baking properties and eliminate the need for potassium bromate.

This effect produces bread with larger volume and improved texture by strengthening the gluten in the flour.  It also improves absorption and dough handling and stability. Fungal amylase enzymes improve fermentation properties as well.

USAGE

Recommended  usage is 10 g per 100 lbs. of flour (11 g per 50 kg bag).  This can be added continuously into the flour stream using a dry chemical feeder. Depending on flour quality and type of bread being produced we suggest testing various levels of AGRICOM AAA to determine, which is best for your application.

INGREDIENTS

Ascorbic acid, enzymes, azodicarbonamide, starch & tricalcium phosphate.

PACKAGING

125 LBS. (56,7 KILOS) in fiber drums.

STORAGE

Store in cool, dry place, preferably 75oF.