Good on their own, but even better when combined.
Flour naturally contains enzymes. Enzymes are added in the mill as part of modern flour treatment to compensate for variations in natural quality and ensure consistent baking properties for the specific application.
We are pioneers, market leaders and experts in combining in this field. We not only source individual enzymes around the world, we are also adept at combining them in many different ways. This is how we always get the best out of the individual enzymes and create new possibilities by combining them.
for flour optimisation
Amylases (Alphamalt A & VC)
reduce the length of starch molecules by breaking them down into shorter sugar molecules. The sugar increases the fermentation power of the yeast and improves the formation of colour and aroma. In addition, the partial breakdown of the starch ensures that the crumb stays fresh for longer.
Xylanases (Alphamalt H)
are multifaceted enzymes that perform different functions in dough systems. They optimise the gluten-pentosan network and release water from pentosan gels. Both effects improve the extensibility of the doughs and soften them, thus permitting larger baked volumes.
Xylanases can also be used to control the crumb structure. With different xylanases and dosages, both finer and coarser textures can be achieved.
In liquid doughs, for example for wafers, special xylanases minimise water binding. This significantly reduces the amount of water required, shortens baking times and means that less energy is needed to evaporate the water. Enzymes for greater sustainability!
Lipases & Phospholipases
Carboxylester hydrolases (lipases, phospholipases and galactolipases) convert the fats and fat-like substances naturally present in flour, as well as added lipids, into more easily emulsifiable substances (e.g. mono- and diglycerides). This process leads to advantages that make it possible to reduce the use of emulsifiers or dispense with them altogether. The enzymes ensure more stable doughs and breads with appealing volume and uniform texture.
Glucose oxidases (Alphamalt Gloxy)
stabilises the dough structure by forming new linkages in proteins, pentosans and between these components. The dough strengthening effect is especially needed when low-protein flour is used or a high fermentation tolerance is desired. Besides, glucose oxidases can ensure drier doughs and a nice cut opening for baked goods such as baguettes.
They present a clean label alternative to chemical oxidising agents like ADA and potassium bromate.
Proteases (Alphamalt Pro)
are applied when protein structures are too tight. They break down peptide bonds between amino acids and hereby weaken the gluten network. In baking, they are used a dough conditioners and help in applications where good dough extensibility is required, such as biscuits and crackers or pizza bases.
Asparaginases (Innovase ASP)
minimises the formation of potentially carcinogenic acrylamide, which is produced, in particular, during the baking of long-life baked goods such as crispbread, biscuits, crackers or wafers.