Jofran, Industrial Raw Materials

Flour Improvers

Special products for the flour treatment
ROWELIT	Acidity regulator based on acid and mineral complex with a buffer effect, for the treatment of damaged flours. It increases the falling number.
SECALIT 60, 81	Organic acids and mineral complexes with a buffer effect, no increase of the ash content. Suitable for rye flour.
EMCEsoft P10	L-cysteine hydrochloride, anhydrate 10% for the improvement of the dough extensibility.
TopBake Don 002	Flour treatment agent based on enzymes, emulsifiers and ascorbic acid for the improvement of the qualitative parameters of flour made from grains which have been affected through infestation by insects belonging for instance to Aelia or Eurygaster species. It increases the volume of the bakery goods.

Flour Improvers
EMCEGluten Plus P	Gluten booster. Balance up to 2,5 % of the protein content.
EMCEgluten Enhancer 22	Flour improver for the replacement of gluten. This product makes possible to use low-gluten soft wheat or work in non-bread flours without loss of baking quality and to do without wheat gluten. Example of usage levels: 0,1% EMCEgluten Enhancer 22 replaces 1% vital wheat gluten.
EMCEbest WA Pure	Flour improver for to increase the Water Absorption. Dosage: 0,2-1,0 % on flour.
Saltase Plus	Improver to reduce quantity of salt in baked goods, without the reduction of NaCl to have a negative impact on the dough rheology and product flavour. Dosage 0,1-1% on flour. Salt can be reduced by factor 1:1
Pastazym Plus	Improver for pasta and noodles made from hard wheat, soft wheat (both Triticum aestivum) or mixtures of hard and soft wheat. Muehlenchemie has succeeded in creating soft wheat pasta with authentic “al dente” properties.