Biscuits and Wafers

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.