The MCgluten Enhancer is our replacer for vital wheat gluten. Its dosage is ten times lower, thereby offering a cost-effective alternative that does not influence the baking properties. Added value: our MCgluten Enhancer range can also be used to enrich weaker wheat (with lower protein content).
Our enzyme solutions to replace emulsifiers – such as DATEM and SSL – improve dough processing and stability as well as the properties of the baked goods. They are a cost-effective alternative to emulsifiers thanks to their very low dosage levels.
Emulsifier replacers at a glance
- DATEM can be replaced with Mulgazym DFX
- SLL can be replaced with Mulgazym SFX
- Alphamalt EFX Mega acts as a general emulsifier replacement (also for mono- and diglyceride)
Our Omnizym solutions are enzyme-based sugar substitutes that balance the functionalities that sugar brings to bread-making. They are ideal for any yeast-loosened application and are designed as on-top solutions. Standard flour processing does not need to be changed.