Bread and Rolls

Enzymes for Bread Production – Efficient Multi-Talents

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

Browning
ProductActive componentsDescription / effects
Alphamalt A / V / VCAlpha-amylaseFungal amylase from 1,500 to 140,000 SKB/g
Alphamalt BProteasePlus dough softening
Alphamalt GAGlucoamylaseAbove all for retarded fermentation and freezing
BetamaltBeta-amylasePlus reduction of falling number
Gluten strengthening
ProductActive componentsDescription / effects
Alphamalt PTTransglutaminaseFermentation times over two hours
Alphamalt GloxyGlucose oxidaseStrong dough drying effect
Alphamalt ROXPyranose oxidaseEspecially for rye
Oven rise
ProductActive componentsDescription / effects
Alphamalt A / V / VCAlpha-amylaseFungal amylase from 1,500 to 140,000 SKB/g
BetamaltBeta-amylaseAmylase from barley
PowerzymHemicellulase and amylaseGreater fermentation power and stronger dough structure
Texture, fine
ProductActive componentsDescription / effects
Alphamalt HCCHemicellulaseLess shadow
Alphamalt SFX, DFX, EFXCarboxylester hydrolasePlus brightening of the crumb
Texture, rustic
ProductActive componentsDescription / effects
Alphamalt A / V / VCAlpha-amylaseAt high dosages
Alphamalt HCFHemicellulasehighly extensible doughs
Alphamalt HHemicellulaseAs Alphamalt HCF, but at higher dosages
Alphamalt PROProteaseIncreases dough extensibility
Protein cross-linking
ProductActive componentsDescription / effects
Alphamalt PTTransglutaminaseEspecially for dough process longer than two hours
Alphamalt GloxyGlucose oxidaseEspecially for small baked products
Maintenance of rising power
ProductActive componentsDescription / effects
Alphamalt GAGlucoamylaseWith retarded fermentation and freezing
Volume
ProductActive componentsDescription / effects
Alphamalt A / V / VCAlpha-amylaseOptimization of rising power
Alphamalt HCJ, HCE, HCCHemicellulaseOptimization of dough rheology
PowerzymHemicellulase and amylaseOptimization of rising power and dough rheology
Alphamalt DFX, EFX, SFXCarboxylester hydrolaseOptimization of gas retention
Dough extensibility
ProductActive componentsDescription / effects
Alphamalt HCEHemicellulaseExtensible, dry doughs
Alphamalt PROProteaseMore suitable for small baked items, especially buns
Alphamalt HCFHemicellulaseHemicellulase
PowerzymHemicellulase and amylaseLarge volume increase
Alphamalt HCJHemicellulaseVery silky doughs
Dough relaxation
ProductActive componentsDescription / effects
Alphamalt PROProteaseMore suitable for small baked items, especially buns
Alphamalt BProteaseAs Alphamalt PRO; variable dosage
Dough stabilization
ProductActive componentsDescription / effects
Alphamalt TOxidative enzyme systemEffective even with short dough processes
Alphamalt DFX, EFX, SFXCarboxylester hydrolaseLonger dough processes are an advantage
Dough stiffening
ProductActive componentsDescription / effects
Alphamalt GloxyGlucose oxidaseEspecially for small dough portions
Alphamalt ROXPyranose oxidaseEspecially for rye
Alphamalt TTCHemicellulaseSuitable as “on top” treatment
Alphamalt HCCHemicellulaseAt low dosages
Dough drying
ProductActive componentsDescription / effects
Alphamalt GloxyGlucose oxidaseEspecially for small dough portions
Alphamalt TTCHemicellulaseAlso for mixed and rye loaves
Azodicarbonamide replacement
ProductActive componentsDescription / effects
Alphamalt AXEnzyme compoundToolbox: enzyme systems for combining
Bromate replacement
ProductActive componentsDescription / effects
Alphamalt BEEnzyme compoundEspecially for short dough processes
Alphamalt BXEnzyme compound, oxidizing agentEspecially for long dough processes
Emulsifying effect
ProductActive componentsDescription / effects
Alphamalt EFX, DFXCarboxylester hydrolaseBaguettes, crisp baked products
Alphamalt SFXCarboxylester hydrolaseHamburger buns, soft baked products
Prolonged shelf-life
ProductActive componentsDescription / effects
Alphamalt FreshMaltogenic enzyme systemWheat and mixed bread
Alphamalt SFXCarboxyl esterasesEspecially hamburger buns
Water absorption
ProductActive componentsDescription / effects
Alphamalt ROXPyranose oxidaseEspecially for rye
Alphamalt GloxyGlucose oxidaseIncreases water absorption in real terms by drying the dough

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