Flour Improvers |
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EMCEGluten Plus P |
Gluten booster. Balance up to 2,5 % of the protein content. |
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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. |
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EMCEbest WA Pure |
Flour improver for to increase the Water Absorption. Dosage: 0,2-1,0 % on flour. |
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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 |
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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. |
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