Universal flour improver
Mills struggle with fluctuating wheat quality, rising demands on flour functionality, and increasing pressure for efficiency and sustainability. At the same time, flour must consistently meet the high expectations of bakeries and the food industry.
Enzymes play a key role in meeting these demands. They stabilise flour quality, optimise dough properties, and enable targeted applications – from breads and tortillas to sweet baked goods. Some even compensate for raw material limitations or replace ingredients. But can one single enzyme solution cover all these requirements? It can!
A universal solution offers clear advantages: simplified handling, reduced complexity, and consistent results across applications. However, flour optimisation is often highly specific. Depending on wheat quality and end use, tailored enzyme concepts can deliver greater precision.
Powerzym 100
Versatility and performance from one powerful improver
Sometimes, single enzyme solutions don’t address every specific challenge with the precision of a tailored blend, there are products that offer exceptional versatility. Powerzym 100 is one such solution. Combining efficiency with flexibility, it performs exceptionally well as a standard flour treatment at low dosages, while at higher dosages, it is also effective for more demanding flours with low protein content, such as composite flour. A true game-changer for modern mills and bakeries.
Developed through extensive global testing, Powerzym 100 delivers reliable results across different wheat qualities, regions, and applications, without requiring major process adjustments. Powerzym 100 emerged as a powerful and adaptable universal improver that has since proven itself against a wide range of challenges and demands. Regardless of a mill’s location, the quality of the wheat used, or the final application, Powerzym 100 provides a reliable all-in-one solution for balancing quality fluctuations and enhancing flour’s baking performance—without the need to overhaul the entire milling process.
By combining selected enzymes with ascorbic acid, Powerzym 100 provides a powerful, all-in-one solution for modern milling—balancing efficiency, flexibility, and high product quality.
Discover how Powerzym 100 can elevate your flour performance – get in touch with our experts today: flourists@muehlenchemie.com
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