Biscuits and Wafers

Ingredients for Wafer Production and Biscuit Production

High Quality, Low Cost

Offer your customers better flours for the production of biscuits, crackers, wafers & Co.! With enzymes from Mühlenchemie you can optimize your productivity and energy balance as well as the quality of your products.

Whereas the production of bread and rolls generally requires elastic doughs with a high volume yield, flour production for biscuits runs on different lines. Little protein, extensible gluten, low water absorption – flours of this kind are ideal for crackers and biscuits. For biscuit production, doughs with good plastic properties are essential so that they keep their shape after cutting and do not shrink.

Proteases and hemicellulases are the enzymes of choice for optimum adjustment to the requirements of biscuit and cracker production. They improve the shaping properties of the doughs and the tenderness, browning and texture of the baked products and reduce the breakage of the finished goods.

For wafer production, the viscosity of the batter and even dispersion of its ingredients are the most important quality criteria. Gluten-degrading proteases and water-releasing xylanases, with their liquefying properties, are excellent for this. Reducing the viscosity of the batters not only optimizes their flow properties; it also makes it possible to reduce the amount of water added and shorten the baking time. That in turn reduces energy consumption and makes production cheaper – a great advantage in competition against other wafer manufacturers.

All the important information on wafer production and biscuit production at a glance

Blister prevention
ProductActive componentsDescription / effects
Alphamalt BProtease, fungalEspecially for sponge doughs, as for soda crackers
Alphamalt BKProtease, bacterialFor slightly alkaline doughs, optimum pH
Browning
ProductActive componentsDescription / effects
Alphamalt BATemperature-stable amylaseAlso slight softening of the dough
Faster fermentation
ProductActive componentsDescription / effects
Alphamalt A / V / VCAlpha-amylaseEspecially for sponge doughs, as for soda crackers
Shape maintenance
ProductActive componentsDescription / effects
Alphamalt BProtease, for slightly acid doughsRelaxation of the dough through breakdown of gluten; especially for sponge doughs, as for soda crackers
Alphamalt BKProtease, for slightly alkaline doughsAs Alphamalt B, but for direct doughs and main doughs
Prevention of cracking / less breakage
ProductActive componentsDescription / effects
Alphamalt BProtease, for slightly acid doughsEspecially for sponge doughs, as for soda crackers
Alphamalt BKProtease, for slightly alkaline doughsFor direct doughs and main doughs
Prevention of lumps
ProductActive componentsDescription / effects
Alphamalt LQProtease and hemicellulasePrevents gluten aggregation, results in homogeneous masses
Mouth feel, texture
ProductActive componentsDescription / effects
Alphamalt BProtease, for slightly acid doughsEspecially for sponge doughs, as for soda crackers
Alphamalt BKProtease, for slightly alkaline doughsFor direct doughs and main doughs
Alphamalt HHemicellulaseFor a high proportion of fibre, e.g. wholemeal
Dough extensibility
ProductActive componentsDescription / effects
Alphamalt BProtease, for slightly acid doughsEspecially for sponge doughs, as for soda crackers
Alphamalt BATemperature-stable amylaseSoftening through release of water
Alphamalt BKProtease, for slightly alkaline doughsSoftening through gluten breakdown
Alphamalt PPVegetable proteaseRadical gluten breakdown
Viscosity reduction
ProductActive componentsDescription / effects
Alphamalt LQProtease and hemicellulaseDough liquefaction; especially for wafer batters
Water/energy reduction
ProductActive componentsDescription / effects
Alphamalt HHemicellulaseReduces the addition of water
Alphamalt LQProtease and hemicellulaseDough liquefaction; especially for wafer batters
Acrylamide reduction
ProductActive componentsDescription / effects
Innovase ASPAsparaginaseNo structural effect

Any more questions? Contact us. We will be pleased to help you!

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