Enzymes
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.
Individual enzymes
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)
stabilise the dough structure by forming new linkages in pentosans, proteins and between these constituents. Optimises the adhesive pentosan network and the water binding of the dough for better processing properties and baking volumes. 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
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 oxidase (Alphamalt Gloxy)
are able to form emulsifiers from lipids in the flour and enhance the functionality of existing emulsifying molecules, thus ensuring more stable doughs and breads with appealing volume and uniform porosity.
Proteases (Alphamalt Pro)
help in applications where good dough extensibility is required, such as biscuits and crackers or pizza bases, by breaking down protein structures that are too tight.
Asparaginase
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.
Meet the Flourists
