Starting materials for baking
| Malt flours, active or non-active, in different types | ||
| Barley Malt Flour EBC 1500 | Barley malt flour, carefully roasted, for intense colouring in whole grain and multispeed bakery goods. | |
| Barley Malt Flour EBC 1000 | Barley malt flour, carefully roasted, without any enzymatic activity. It is used for colouring and aromatic purpose in whole grain and multispeed bakery goods. | |
| Rye Malt Flour | Rye malt flour with enzymatic activity WK 110-150. | |
| Aromatic Barley and Wheat Malt Flour EBC 80 | Special roasted wheat malt with a special taste. | |
| Klimalt Wheat Malt Flour EBC 30 | Aromatic wheat malt flour finest, roasted. | |
| Caramel Malt Flour EBC 300 | Pure, finely ground and roasted barley malt flour without enzymatic activity. | |
| Diastatic Malt Flour | Finest wheat malt flour with enzymatic activity WK 350-450 (DU80). |
| Emulsifiers | ||
| Mulgaprot E- IP | Flour treatment agent based on monoglycerides (E 471) co-sprayed with standardised lecithin (E 322) on wheat flour as carrier. | |
| Mulgaprime 90 F | Emulsifier mono- and diglycerides of fatty acids (Ε 471). | |
| DATEM E472e | Diacetyltartaric acid esters of mono- and diglycerides. | |
| Mulgaprime Sponge 40 | Aereting emulsifier for all types of cakes manufactured from whipped batters. It improves the texture and the crumb structure and thus in increased volume of the finished products. |
| Other starting materials | ||
| Elco Κ 100, Elco C 100 K | Ascorbic acid 100% or in various concentrations: 10%, 25%, 50%, 75%. | |
| Soft 10 WS, Soft Bio, Soft 10 WFd (H), Soft 5 WFd (H) | ) Powdered L-cysteine hydrochloride 5-10% on different carrier such as wheat starch, wheat flour, heat treated flour or semolina. | |
| SOYnovo VES | Enzyme active soybean flour ( full fat ) with content of protein more than 40%. It is used to achieve a whiter crumb colour og Fresch type bread.Dosage 0,1-0,7% on flour. | |
| EMCEVit C | Standarized, baking active wheat gluten. | |
| TopBake SW | Dried wheat sour dough based on bio-active, natural wheat sour for the production of wheat bread. Dosage 1-4% on flour. | |
| TopBake SR | Dried rye sour dough based on bio-active natural rye sour dough, with a stronger taste in comparison to sour wheat. Dosage 1-4% on flour. | |
| SoftZym | Inactive dry yeast for the replacement of cysteine. Dosage 300 g / 100 kg flour. |