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.

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
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

Gluten strengthening
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

Oven rise
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

Texture, fine
Product	Active components	Description / effects
Alphamalt HCC	Hemicellulase	Less shadow
Alphamalt SFX, DFX, EFX	Carboxylester hydrolase	Plus brightening of the crumb

Texture, rustic
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

Protein cross-linking
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

Maintenance of rising power
Product	Active components	Description / effects
Alphamalt GA	Glucoamylase	With retarded fermentation and freezing

Volume
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

Dough extensibility
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

Dough relaxation
Product	Active components	Description / effects
Alphamalt PRO	Protease	More suitable for small baked items, especially buns
Alphamalt B	Protease	As Alphamalt PRO; variable dosage

Dough stabilization
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

Dough stiffening
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

Dough drying
Product	Active components	Description / effects
Alphamalt Gloxy	Glucose oxidase	Especially for small dough portions
Alphamalt TTC	Hemicellulase	Also for mixed and rye loaves

Azodicarbonamide replacement
Product	Active components	Description / effects
Alphamalt AX	Enzyme compound	Toolbox: enzyme systems for combining

Bromate replacement
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

Emulsifying effect
Product	Active components	Description / effects
Alphamalt EFX, DFX	Carboxylester hydrolase	Baguettes, crisp baked products
Alphamalt SFX	Carboxylester hydrolase	Hamburger buns, soft baked products

Prolonged shelf-life
Product	Active components	Description / effects
Alphamalt Fresh	Maltogenic enzyme system	Wheat and mixed bread
Alphamalt SFX	Carboxyl esterases	Especially hamburger buns

Water absorption
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

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