Products Muehlenchemie

An Unprecedented Diversity of Ingredients

Our pool of raw materials is probably unique in the industry

We stock hundreds of enzymes, additives and other ingredients in different specifications so that we can give every flour the desired extra value.

Sven Mattutat Muehlenchemie

Changes in wheat qualities, the latest nutritional trends, new food regulations: whatever the task facing the industry, we analyze the international markets from every angle and adjust our range accordingly. Through research into new enzyme systems, especially, we find modern, economical responses to every challenge

Sven Mattutat, Product Manager

The main focus of our range is on enzymes

Among these proteins with a catalytic effect, there is a specialist to tackle every task. Compared with other flour improvers, the dosage needed is extremely low and their cost-benefit ratio incredibly convincing.

The following is a brief overview of the most important enzyme classes in our “toolbox”:

Amylases (α-amylases, β-amylases, glucoamylases)
Amylases are the best known enzymes in flour treatment and those most often used. They break down the starch molecules of the flour so far that they can be used by the yeast as a source of energy. In doing so, the α-amylases form dextrins, which are then broken down further into maltose or glucose by the β-amylases and glucoamylases. The short-chain reducing sugars are also involved in flavour formation and browning of the baked goods.

Hemicellulases (xylanases, pentosanases)
Wheat flour with an ash content of around 0.5 percent contains about 2.5 percent pentosans (hemicelluloses). These pentosans already absorb large amounts of water in the cold dough and form a gel. Xylanases (classed as pentosanases) destroy the gel structure; this releases water in the dough and reduces its viscosity. Their use also modifies the gluten network: the firmness and elasticity of the dough is reduced, and its extensibility increases.

Carboxyl ester hydrolases (lipases, phospholipases, glycolipases)
Carboxyl ester hydrolases transform the fats and fat-like substances naturally present in the flour, and also added lipids, into more readily emulsifying substances (e.g. mono- and diglycerides). This process can lead to structural advantages that make it possible to reduce the use of emulsifiers or do without them altogether.

Proteases (also called proteinases or peptidases)
Proteases split the proteins of the flour, thus weakening the gluten network. This mode of action is used chiefly in the production of crackers, biscuits and wafers. Whereas extensible doughs with little tendency to shrink are preferable for biscuits and crackers, wafer production requires thin batters in which the various ingredients are homogeneously dispersed. The activity of the protease causes a breakdown of the gluten and results in soft, pliable biscuit and cracker doughs or a lump-free wafer batter that spreads evenly over the wafer irons. Moreover, proteases form short-chain peptides and amino acids that promote flavour and pigment formation.

By forming hydrogen peroxide, oxidases bring about increased cross-linking of the protein strands in the dough, which in turn leads to greater firmness and stability. Since oxygen is required for this process, the effect is restricted mainly to the surface of the dough. The oxidase currently most important for flour treatment is glucose oxidase.

Enzymes are key components of our flour improvers

Over the course of decades, Mühlenchemie has acquired a thorough knowledge of the functionalities of enzymes combined with a high level of competence in their applications. This is continuously accompanied and extended by basic research, creating the conditions necessary for making specific use of the synergistic potential of the enzymes among themselves and with other components in order to achieve optimum effects. As a result, our enzyme systems are superior to enzymes used singly and permit better results from baking and more economical solutions.

Enzymes with mono-specificity

ProductActive componentsDescription / effects
Alphamalt A
Alphamalt V
Fungal alpha-amylases• All desired concentrations
• Use with high falling numbers
• Boosts oven rise
• Increases baked volume, reduces firmness of the dough
Alphamalt BABacterial alpha-amylases• For use in long-life bakery products to achieve saccharification and enhanced browning
BetamaltBeta-amylase• Breaks down starch into maltose for controlled adjustment of the falling number
• Prolongs the shelf-life
• Boosts oven rise
Alphamalt GAGlucoamylase / amyloglucosidase• Breaks down starch into glucose to achieve greater oven rise, especially with retarded fermentation or freezing
• Enhanced browning
Amylases for prolonged shelf-life
ProductActive componentsDescription / effects
Alphamalt FreshExo-amylases• Delays staling
ProductActive componentsDescription / effects
Alphamalt HCHemicellulases (xylanases, pentosanases)• Good to extremely good extensibility of the doughs
• Firms or relaxes the dough
• Releases water / reduces viscosity
• Dries and strengthens wheat and rye doughs
• High volume yields
• Fine texture
• Improves machinability
ProductActive componentsDescription / effects
Alphamalt GloxyGlucose oxidase with selected side activities• Strengthens the gluten
• Produces firmer dough
• Increases the stability of wheat and rye doughs
• Increases water absorption
• Improves dough tolerance
• Increases fermentation stability
• Improves processing properties
Alphamalt ROXGlucose oxidase
(with a wider range of substrates)
• Strengthens the gluten
• Produces firmer dough
• Increases the stability of wheat and rye doughs
• Increases water absorption
• Improves dough tolerance
• Increases fermentation stability
• Improves processing properties
ProductActive componentsDescription / effects
Alphamalt PRO, Alphamalt B, Alphamalt BK, Alphamalt BP, Alphamalt PPProteases from various sources (fungal, bacterial, vegetable)• Splits the protein strands of the gluten skeleton
• Plastic, easily shaped doughs
• Reduces dough resistance
• Enhances flavour and browning
• Increases extensibility
• Prevents cracking of biscuits
• Shortens dough resting time


ProductActive componentsDescription / effects
Alphamalt A
Amylase and hemicellulases of different specifities• Doughs with good extensibility and good stability result in better machinability
• High volume yields
Alphamalt TAmylase and hemicellulase of different specifities• Enzyme systems with amylases as leading enzymes and dough-drying components (specific xylanases, oxidases etc.)
Alphamalt HHemicellulases of different specifities• Enzyme system with hemicellulases as leading enzymes;
combined with different side activities,depending on the flour quality
Alphamalt DFX
Alphamalt EFX
Alphamalt LPX
Alphamalt LP
Carboxylester hydrolase of different specifities• Enzyme complexes with specificity for triglycerides,
phospholipids and glycolipids naturally present in the flour. Standardized side activities for:
• Stabilizing the dough
• Increasing the volume yield
• Enhancing texture
• Brightening the crumb
• Prolongned fresh keeping for packed goods
Alphamalt SFXCarboxylester hydrolase and amylases of different specifities• Enzyme complexes
• Enhanced texture
• Prolongned fresh keeping for packed goods
Alphamalt B
Alphamalt BK
Alphamalt LQ
Proteolytic enzymes of different specifities• Enzyme complexes with proteolytic leading activity and standardized side activities
• Expansion of the gluten
• Prevention of blister formation with strong gluten
• Faster fermentation
• Enhanced flavour formation
• Greater extensibility
• Softer doughs
• Rapid and powerful liquefaction of the dough, especially with wafer batters
• Fewer broken wafers
• Homogeneous wafer batters
• Prevention of cracks in biscuits and crackers
Bromate substitutes
ProductActive componentsDescription / effects
Alphamalt BX
Alphamalt BE
Alphamalt BS
Alphamalt BXT
Enzyme systems with or without oxidationStandardized enzyme/oxidation systems for
• long or short dough processes
• High volume yields, even with large percentages of fat and sugar
ADA (Azodicarbonamide) substitute
ProductActive componentsDescription / effects
Alphamalt AXDough-stabilizing enzyme system Standardized enzyme system for long or short dough processes

Complexes of Active Ingredients

In order to perfect the flours further, we round off the enzymatic constituents with other functional substances such as ascorbic acid, emulsifiers, acidity regulators or hydrocolloids. Our complexes of active ingredients make it possible to process even wheat lots with unsatisfactory baking properties into quality products. The important aspect is the interaction between the single raw materials, which we integrate into a synergetic compound.

Ascorbic acid

With the aid of the enzymes naturally present in the flour, ascorbic acid in the dough brings about an oxidative strengthening of the gluten and improves the gas retention capacity and baked volume of the dough. The functionality of ascorbic acid depends to a large extent on the size of the particles. Our renowned quality brand ELCO is valued for its standardized, homogeneous particle size and optimum flow properties.

ProductActive componentsDescription / effects
ELCOAscorbic acidVarious different grain sizes
40-80 mesh
80 mesh
100 mesh,
and to customer's specification
GlutinAscorbic acidStandardized concentrations for better dosing
Elco BE CS
Elco GF
Ascorbic acidEncapsulated ascorbic acid qualities with delayed action

Malt flours and malt extracts

Colour, flavour, dough rheology or oven rise: malt flours have a positive effect on the quality of bakery products. Enzyme-active malt flours improve the processing properties of the dough, while colouring and flavouring malt flours and water-soluble malt extracts lend the products an attractive appearance.

ProductActive componentsDescription / effects
EMCEmaltMalt flours,
• Boosts oven rise
• Better browning and more flavour
• Prolongs the shelf-life
EMCEmaltMalt flours,
• Controls the colour of crumb and crust
• Malty flavour
EMCEmaltexMalt extracts,
• Better browning and more flavour
• Crisper crust


The addition of emulsifiers combines non-miscible substances to form stable emulsions. In the baking process, emulsifiers ensure homogeneous distribution of the individual ingredients and good retention of the gas bubbles in the dough. They also make the doughs pliable to work and give the baked products a long shelf life.

ProductActive componentsDescription / effects
LeciflorLecithins in powder form (also hydrolyzed)• Better dough properties and machinability
• Finer crumb structure
• Longer shelf-life
MulgaprimeMono- / diglycerides• Finer texture / crumb
• Better dough stability
• Longer shelf-life
Mulgaprime 16DATEM (diacetyl tartaric ester of mono- and diglycerides)• Greater gas retention capacity and better fermentation tolerance
• Larger baked volume
• Crisper crust
Mulgaprime SSL
Mulgaprime CSL
Stearoyl lactylate
(sodium and calcium stearoyl lactylate)
• Lactic acid esters to increase gas retention capacity and fermentation tolerance
• Increase the bread volume
• Prolongs the shelf-life of the crumb
Emulsifier systems
ProductActive componentsDescription / effects
EMCEspongeWhipping emulsifier
(lactic and acetic acid esters,
propylene glycol esters,
polyglycerol esters)
• Emulsifier systems for making cakes from whipped doughs / batters
Multaprime DX
Enzyme-emulsifier complexes• Better machinability
• Greater water absorption
• Higher volume yield
• Even, soft crumb
MulgaprotLecithins, mono- and diglyceridesEmulsifier complexes for standardizing dough and baking properties.
For the following, depending on the flour quality and application:
• Drying the dough surfaces
• Increasing the lubricity of the dough
• Improving machinability
• Prolonging the shelf-life

Emulsifier replacement

With the aid of special enzymes, the lipids naturally present in wheat flour can be changed into very effective emulsifiers during the baking process. Like this, they can provide the same positive effects on dough processing and baking performance as emulsifiers, like DATEM and SSL. Our enzyme solutions improve the dough handling and stability, as well as the properties of the baked goods. Thanks to their low dosage, they present a cost-efficient alternative to emulsifiers.

ProductActive componentsDescription / effects
MulgazymEnzymes, (Ascorbic acid)• Permits the replacement of emulsifiers
• Positively effect dough stability and handling, final volume and crumb structure
• (C)lean label
• Low dosage, leading to lower transport and storage costs

Vital wheat gluten

In order to make wheat lots with a low gluten content fully usable, the flours produced from them are often upgraded with vital wheat gluten. The gluten extracted from quality wheat and gently dried has a positive effect on the water binding capacity, stability and fermentation tolerance of the dough.

ProductActive componentsDescription / effects
EMCEvitVital gluten,
Lecithinized vital gluten,
Ferment active vital gluten
• Increases dough stability
• Improves the processing properties of the dough
• Increases fermentation tolerance
• Boosts volume yield

Vital wheat gluten replacement

Vital wheat gluten can be pricey or difficult to obtain at times. The product series EMCEgluten Enhancer is an accessible and affordable alternative to adding wheat gluten. The combination of enzymes, vegetable fibers and hydrocolloids replicate the properties of added wheat gluten and can therefore be used as a gluten substitute. The enhancer ensures excellent baking properties, even when low protein wheat is used. For further information about gluten replacement, please visit our download section.

ProductActive componentsDescription / effects
EMCEgluten EnhancerEnzymes
Vegetable fibres
• Permits the replacement of vital wheat gluten
• Maintains good baking properties when soft wheat is used
• Increases the water absorption capacity
• Optimizes dough stability
• Boosts volume yield


Hydrocolloids bind water and subsequently release the moisture very slowly. In this way they improve the fermentation stability of the doughs and prolong the shelf life of the baked products.

ProductActive componentsDescription / effects
EMCEgumGuar gum powder• Produces dryer doughs
• Increases water binding capacity
• Prolongs the shelf-life
• Improves fermentation stability

Flour maturing and oxidizing agents*

Flour maturing and oxidizing agents are powerful additives that speed up maturation of the flour, stabilize the dough, increase the volume yield or brighten the colour of the crumb. However, the use of chemical flour maturing and oxidizing agents is declining rapidly worldwide.

ProductActive componentsDescription / effects
OXEMAzodicarbonamide• Better fermentation tolerance
• Greater volume yield
DECOLOXBenzoyl peroxide• Bleaching agent: strong bleaching effect on the flour;
firmer gluten structure
CALCOCalcium peroxide• Mild oxidizing agent for dry doughs;
for combining with other oxidizing systems
BROMCOBromate• Supple doughs
• Good fermentation tolerance
• High volume yields

*These flour improvers are not permitted in the EU. National regulations must be observed.

Dough softeners

Dough softeners make the dough more extensible and less elastic. This function is used primarily in the production of biscuits and crackers in order to prevent the dough from shrinking and reduce cracking.

ProductActive componentsDescription / effects
EMCEsoft PCysteine• Shorter mixing times
• Better processing properties of the doughs
• Less resistance to extension
• Greater extensibility
• Softens the gluten
EMCErelaxInactivated yeast• Shorter mixing times
• Better processing properties of the doughs
• Less resistance to extension
• Greater extensibility
• Softens the gluten

Acidity regulators

Doughs can be stabilized by balancing their acidity. Acidity regulators also make it possible to inhibit excessive amylase activity in flours produced from sprout-damaged grain. Acidity regulators are also used in combination with preservatives, since the effect of the latter is increased by a lower pH.

ProductActive componentsDescription / effects
RowelitAcid and mineral complexes with a buffering effect• Improves the baking properties of sprout-damaged wheat and rye flours
• Raises the falling number
• Corrects undesirable baking properties at increased enzymatic activity
SecalitAcid and mineral complexes with a buffering effect• Improves the swelling properties of mixed and rye bread


One little spot of mould is enough to make a whole loaf inedible. The use of preservatives slows down the growth of moulds and considerably prolongs the microbiological stability of the baked goods.

ProductActive componentsDescription / effects
EMCEpropCalcium propionate• Preservative for sliced bread and pastry goods
EMCEsorbPotassium sorbate• Slows down the growth of mould
EMCErope DSodium diacetate• Inhibits Bacillus mesentericus, prevents ropiness

Leguminous flours

Enzyme-active leguminous flour brightens the crumb of the baked products and also stabilizes the dough. Toasted and with its full fat content, or alternatively defatted, it creates a full flavour and a short crumb structure. As a welcome side effect, it increases the protein content.

ProductActive componentsDescription / effects
SOYnovo - soy flour
LENTInovo - lentil flour
VIFAnovo - bean flour
Leguminous flours
(enzyme-active, toasted, de-oiled, full-fat)
• Brightens the crumb
• Fine texture
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