Products for Flour Mills
AMYLASES
ALPHAMALT α-amylase
Standardized fungal or bacterial alpha-amylase from 1.000 till 120.000 SKB, such as Alphamalt VC-5000 (5.000 SKB), Alphamalt A 9115SF (115.000 SKB).
BETAMALT 25 FBD β-amylase
Amylolytic vegetable concentrate for improving the baking properties of rye and wheat flours and reducing their Falling Numbers.
Alphamalt GA 5071
Glucoamylase.
PROTEASES
ALPHAMAT LQ 4020
Special bacterial protease for production of waffles.
ALPHAMALT BK 5020
Special bacterial protease for biscuits and cracker production.
HEMICELLULASES
ALPHAMALT HC
Better hydration of gluten results in the increase of the volume (such as: Alphamalt HCF, Alphamalt HCC, Alphamalt HCE).
PENTOSANS
SECABON
Hemicellulase converts insoluble pentosan molecules into shorter fragments. Initially, this will increase the viscosity and the water absorption of the dough. Further hydrolysis leads to optimization of the gluten-pentosan network for pleasant dough handling properties and maximum volume yield.
LIPASES
ALPHAMALT EFX Mega, ALPHAMAT EFX
Plus Amplification/ Replacement of emulsifiers. Splitting non polar triglycerides present in flour into mono-and diglycerides and conversion of the existing polar subastances (galactolipids, phospholipids) into more hydrophilic ones. Optimizes every standard treatment for yeast-raised baked goods.
Alphamalt EFX Swift
Fast reaction lipase (total proof time < 1h).
GLUCOSE OXIDASES
ALPHAMALT Gloxy
Replacement of ascorbic acid, makes the dough firmer, generation of hydrogen hyperoxide (such as Alphamalt Gloxy 12082, Alphamalt Gloxy 11082, Alphamalt Gloxy 7080).
ENZYME PREPARATIONS
Alphamalt A 16551
Baking enzyme based on selected fungal a-amylase with standardized hemicellulolytic side activities. The enzyme optimizes the extensibility of the gluten structure and results in a long-lasting freshness of the crumb.
Mulgazym DFX
Enzyme concentrate which can be used to substitute DATEM or just as an additive to enhance existing treatments.
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.
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.
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
NBarley 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 Malt Flour Barley EBC 100
Special roasted wheat malt with a special taste.
Aromatic Malt Flour Wheat, EBC 40
Aromatic wheat malt flour finest, roasted.
Aromatic Malt Flour Barley, EBC 500
Pure, finely ground and roasted barley malt flour without enzymatic activity.
Wheat Malt Flour Active
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
DInactive dry yeast for the replacement of cysteine. Dosage 300 g / 100 kg flour.