An Unprecedented Diversity of Ingredients

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.