Higher independence agaist fluctuations in price and quality - Muhlenchemie - 2

CHALLENGE IN FLOUR

MC PRODUCT
SERIES - SOLUTION

FUNCTION

EMCEgluten Enhancer

Stabilize the gluten network in weak and
composite flour

EMCEgluten Plus

Increase volume of the baked goods

EMCEvit C

Increased gluten content and strength

Alphamalt

Optimize flour quality for all kinds of baking
applications

Powerzym

Optimize flour quality for all kinds of baking
applications

Insufficent water absorption

Alphamalt WA Pure

Increase water absorption and dough yield

Falling Number (FN) correction

Deltamalt

Control of FN and baking performance

Betamalt

Reduces FN, improves the browning

EMCEmalt

Reduces FN, improves the browning

Low Falling Number,
sprout damage

Rowelit

Buffering agent to reduce enzyme activity

Freshkeeping and softness

Alphamalt Fresh

Prolongs softness and moistness of the
crumb

Bug damage

EMCEbest BugStop

Enables the use of bug-damage flour in
baking applications

Heat damage

Booster

Balance the properties of various wheat
flour qualities

Weak gluten quality

Low volume yield

Table 1: "Flour treatment agents from the Mühlenchemie product range"

MÜHLENCHEMIE: THE PERFECTIONIST IN
FLOUR TREATMENT
The use of enzymes and additives is a triedand-tested way of solving such problems with
raw materials. Mühlenchemie is a pioneer in the
standardization and optimization of flour, and
over the decades it has devised a multitude of
innovative solutions enabling the industry to
enhance even problematical flours.
BEST RESULTS WITH PRECISELY
ADJUSTED ENZYME SYSTEMS
The main focus lies on the development of
complex enzyme systems, which are much more
effective than single ingredients. Over years of
applied research, Mühlenchemie's R&D team
has outlined that many single enzymes alone

such as amylases, glucoamylases, proteases,
hemicellulases and lipases, with their different
specific effects and strengths, do not achieve
the best possible results. In the quality
standardization of flour, especially, what matters
most is the interaction of various enzymes
and other active ingredients. Mühlenchemie's
enzyme systems make use of the synergistic
potential of the individual
substances and combine
them to create efficient
flour improvers.



Higher independence agaist fluctuations in price and quality - Muhlenchemie

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