Flour treatment agents are food additives that are combined with flour to increase the speed of dough rising. They also help to improve the workability and strength of dough. They reduce the time of producing a loaf of bread from 12-24 hours to 2 hours. Flour Treatment Agent (516) is inorganic calcium compound in the form of white, odourless crystalline salt. It is calcium salt of sulfuric acid and occurs naturally in the form of gypsum. It is used as a food additive in the form of a flour treatment agent that improves baking quality or colour of flour. It can also be used as anticaking agent, firming agent, leavening agent, ph control agent, stabilizer and thickener.
Look for Flour Treatment Agent (516) in the form of free-flowing fine, white to slightly yellow-white odorless powder.
Flour Treatment Agent (516), being a calcium supplement may cause bloating, gas and constipation.(2)
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