What is the most economical way to produce quality flours for bread and rolls?
This aspect is a key factor for the success of a business. With our support, mills and industrial bakeries can achieve the balancing act between cost reduction and product optimization.
Contact us, and learn more about our enzymes for bread production.
Crisp crust, tender crumb, high volume, reasonable prices: what customers want makes bread production a difficult challenge. Mühlenchemie can provide you with enzymes, additives and raw materials for standardizing and improving any type of flour for bread and rolls. We supply enzymes with widely ranging effects and different concentrations for your flour production
This is what enzymes from Mühlenchemie can achieve in bread production
Our enzyme systems are primarily designed to correct the processing properties that determine the quality of flours for bread production.
- Better processability
- Greater fermentation stability
- Increased water absorption
- Better oven rise
- Stronger browning
- Longer-lasting softness
There is increasing demand for enzymatic product solutions for clean label products, too. Enzymes are consumer-friendly alternatives to flour maturing agents such as potassium bromate or azodicarbonamide. For ready-mixed flours, enzymes are economical and ecologically sound components that help to reduce high-dose and high-cost additives such as emulsifiers or hydrocolloids.
At our Stern-Technology Center we are continuously working to improve our active systems for bread and rolls, biscuits and wafers, pasta and Co.
At a glance: our active systems for bread and rolls production
Product | Active components | Description / effects |
---|---|---|
Alphamalt A / V / VC | Alpha-amylase | Fungal amylase from 1,500 to 140,000 SKB/g |
Alphamalt B | Protease | Plus dough softening |
Alphamalt GA | Glucoamylase | Above all for retarded fermentation and freezing |
Betamalt | Beta-amylase | Plus reduction of falling number |
Product | Active components | Description / effects |
---|---|---|
Alphamalt PT | Transglutaminase | Fermentation times over two hours |
Alphamalt Gloxy | Glucose oxidase | Strong dough drying effect |
Alphamalt ROX | Pyranose oxidase | Especially for rye |
Product | Active components | Description / effects |
---|---|---|
Alphamalt A / V / VC | Alpha-amylase | Fungal amylase from 1,500 to 140,000 SKB/g |
Betamalt | Beta-amylase | Amylase from barley |
Powerzym | Hemicellulase and amylase | Greater fermentation power and stronger dough structure |
Product | Active components | Description / effects |
---|---|---|
Alphamalt HCC | Hemicellulase | Less shadow |
Alphamalt SFX, DFX, EFX | Carboxylester hydrolase | Plus brightening of the crumb |
Product | Active components | Description / effects |
---|---|---|
Alphamalt A / V / VC | Alpha-amylase | At high dosages |
Alphamalt HCF | Hemicellulase | highly extensible doughs |
Alphamalt H | Hemicellulase | As Alphamalt HCF, but at higher dosages |
Alphamalt PRO | Protease | Increases dough extensibility |
Product | Active components | Description / effects |
---|---|---|
Alphamalt PT | Transglutaminase | Especially for dough process longer than two hours |
Alphamalt Gloxy | Glucose oxidase | Especially for small baked products |
Product | Active components | Description / effects |
---|---|---|
Alphamalt GA | Glucoamylase | With retarded fermentation and freezing |
Product | Active components | Description / effects |
---|---|---|
Alphamalt A / V / VC | Alpha-amylase | Optimization of rising power |
Alphamalt HCJ, HCE, HCC | Hemicellulase | Optimization of dough rheology |
Powerzym | Hemicellulase and amylase | Optimization of rising power and dough rheology |
Alphamalt DFX, EFX, SFX | Carboxylester hydrolase | Optimization of gas retention |
Product | Active components | Description / effects |
---|---|---|
Alphamalt HCE | Hemicellulase | Extensible, dry doughs |
Alphamalt PRO | Protease | More suitable for small baked items, especially buns |
Alphamalt HCF | Hemicellulase | Hemicellulase |
Powerzym | Hemicellulase and amylase | Large volume increase |
Alphamalt HCJ | Hemicellulase | Very silky doughs |
Product | Active components | Description / effects |
---|---|---|
Alphamalt PRO | Protease | More suitable for small baked items, especially buns |
Alphamalt B | Protease | As Alphamalt PRO; variable dosage |
Product | Active components | Description / effects |
---|---|---|
Alphamalt T | Oxidative enzyme system | Effective even with short dough processes |
Alphamalt DFX, EFX, SFX | Carboxylester hydrolase | Longer dough processes are an advantage |
Product | Active components | Description / effects |
---|---|---|
Alphamalt Gloxy | Glucose oxidase | Especially for small dough portions |
Alphamalt ROX | Pyranose oxidase | Especially for rye |
Alphamalt TTC | Hemicellulase | Suitable as “on top” treatment |
Alphamalt HCC | Hemicellulase | At low dosages |
Product | Active components | Description / effects |
---|---|---|
Alphamalt Gloxy | Glucose oxidase | Especially for small dough portions |
Alphamalt TTC | Hemicellulase | Also for mixed and rye loaves |
Product | Active components | Description / effects |
---|---|---|
Alphamalt AX | Enzyme compound | Toolbox: enzyme systems for combining |
Product | Active components | Description / effects |
---|---|---|
Alphamalt BE | Enzyme compound | Especially for short dough processes |
Alphamalt BX | Enzyme compound, oxidizing agent | Especially for long dough processes |
Product | Active components | Description / effects |
---|---|---|
Alphamalt EFX, DFX | Carboxylester hydrolase | Baguettes, crisp baked products |
Alphamalt SFX | Carboxylester hydrolase | Hamburger buns, soft baked products |
Product | Active components | Description / effects |
---|---|---|
Alphamalt Fresh | Maltogenic enzyme system | Wheat and mixed bread |
Alphamalt SFX | Carboxyl esterases | Especially hamburger buns |
Product | Active components | Description / effects |
---|---|---|
Alphamalt ROX | Pyranose oxidase | Especially for rye |
Alphamalt Gloxy | Glucose oxidase | Increases water absorption in real terms by drying the dough |