Company will present a range of enzymes, active substances and wheat gluten alternatives in Paris
At Food ingredients Europe 2015 (Stand 6F29), Mühlenchemie will be focus on solutions that enable the milling industry to produce quality flours ... even when the raw material situation is unsatisfactory.
The latest combinations of enzymes and other active substances to be presented in Paris – Powerzym Glut-X and Alphamalt AX – are alternatives to vital wheat gluten or azodicarbonamide. Deltamalt FN-A and FN-B extend the range of products to lower the falling number.
With Powerzym Glut-X, Mühlenchemie will present, in Paris, an enzyme system specially developed for the production of baguette flours. It offers mills the possibility of reducing the proportion of vital wheat gluten, which is becoming increasingly expensive to use because of rising raw material prices. Only 0.02% of Powerzym Glut-X is sufficient to reduce the amount of gluten added to the flour from 0.5–0.1%. The enzyme system is adjusted to the fermentation times and ensures a crisp crust, a soft crumb and the typical baguette flavour.
As azodicarbonamide (ADA) is being prohibited in more and more countries, mills are constantly looking for alternatives to this flour maturing agent. With Alphamalt AX, Mühlenchemie will show a combination of enzyme systems with ascorbic acid, which has the same properties as ADA in respect of dough tolerance, dough stability, volume yield and crumb structure. In fact, it's actually superior in terms of dough handling and consistency, shelf-life, and softness of the crumb.
Deltamalt FN-A and FN-B are two further solutions devised by the company's flour treatment experts, which enable companies to respond to changes in the raw material situation. The new enzyme systems make it possible to adjust the falling number of flours. For bakers and millers, the falling number is the measure of the flour’s natural enzymatic activity and is regarded as a quality parameter.
It is the enzymatic activity that determines the properties of the dough and crumb, baked volume and the impression of freshness created by the loaves. The addition of enzyme-based flour improvers enables millers to compensate for fluctuations in the baking properties of flours. Besides this, the latest offerings, Deltamalt FN-A and Deltamalt FN-B, also reduce the falling number of the flour and thus help to maintain the required quality standards.