Bakeries benefit from a network of ingredient competence
The ingredient specialists Mühlenchemie, DeutscheBack and SternEnzym from the Stern-Wywiol Gruppe will be presenting their latest solutions on a joint stand (Hall B5, Stand 370) at iba 2015.
The systems are designed to help manufacturers of baked goods enhance their processes and products, increase profitability and take up market trends with optimum results. Besides drawing on the skills of the individual specialist firms, users benefit from a network of co-operation between the three companies within the group.
This co-operation makes it possible to develop customised solutions from a single source. The services offered extend from consultation and product development through applications trials to the production of functional ingredients.
This year, the flour treatment specialist Mühlenchemie will present solutions that enable companies to respond to changing conditions in the raw material markets.
One example is flour improvers based on different enzyme systems that 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 considered to be a quality parameter. The falling number determines the properties of the dough and the crumb and also the impression of freshness created by the bread.
The addition of enzyme-based flour improvers enables millers to compensate for fluctuations in the baking properties of flours. The product range includes current solutions such as EMCEmalt, Betamalt 25 FBD, Alphamalt VC 5000 SN and Alphamalt FN, which lower the falling number according to the usage level.
The company will also exhibit the EMCEgluten Enhancer product series. The enzyme compounds compensate for a low gluten content and boost the effect of the existing gluten. The weaker the gluten in the flour, or the smaller the percentage present, the less stable the dough and the baked volume. EMCEgluten Enhancer counteracts such a loss of quality and ensures better results from the baking process without the addition of vital wheat gluten. These enzyme compounds also compensate for deficiencies in the raw materials and permit excellent results even when low-gluten wheat is used.
As a flour treatment specialist, Mühlenchemie offers different enzyme systems to solve a host of problems that occur in milling. Its products are exported to more than 100 countries.
DeutscheBack will present its current range of solutions that enable bakeries to meet the latest consumer trends in a financially viable manner.
TopBake Fresh XL2 1% and TopBake Fresh XL3 1% keep bread fresh longer with flours that tend to bake dry. The addition of 1% to 1.5% of the enzyme compound results in a much softer and more succulent crumb Whereas TopBake Fresh XL2 1% was developed for rye and mixed wheat and rye bread, TopBake Fresh XL3 1% is intended for wheat and mixed wheat bread.
A small dose is enough to achieve noticeable and long-lasting results. TopSweet Black 50 is a 50% baking premix for brownies and muffins. The use of TopSweet Black 50 results in baked goods with a very dark colour and a distinctive flavour.
The typically American products are pleasantly soft and succulent. TopBake 1-2-Korn is a spelt premix containing einkorn (one-grained wheat) and emmer. It enables bakeries to meet the demand for bread and rolls with a slightly nutty taste. Einkorn is an ancient cereal, practically unknown nowadays. It is extremely wholesome and nutritious and at the same time light and readily digestible.
Einkorn, emmer and spelt are robust cereals that have been grown for more than 10,000 years and need little fertiliser. The TopBake 1-2-Korn premix therefore meets the growing trend towards the production of baked goods from ancient, indigenous grain varieties.
SternEnzym will be showing tailor-made enzyme systems designed to simplify processes and make the production of baked goods more profitable.
Mulgazym DX improves the stability of the dough, reduces stickiness and increases fermentation tolerance. The enzyme complex can be used for all yeast-raised products such as rolls, baguettes and sandwich loaves.
Mulgazym DX achieves attractive results even with weak flours and complex processes such as retarded fermentation or freezing. Unlike DATEM, Mulgazym DX is tasteless and temperature-stable, and because of the low usage levels it enables mills and bakeries to save on transportation and warehousing costs.
The Sternzym Fresh Cake series prolongs the shelf-life of sponge-type products like cup cakes and Gugelhupf. The result is a much softer crumb with better elasticity. The properties of the dough remain unchanged, and the crumb stays firm even when cut. As a longer shelf-life and enhanced consistency of the products can be achieved with a low dose, bakeries can increase the profitability of their pastry goods.
Not only do customers of the Stern-Wywiol Gruppe benefit by the network of co-operation between the sister companies in the fields of product development and applications consultancy, they also profit from the group’s international experience in the bakery sector, acquired through its 17 affiliates abroad.
The heart of the owner-managed group of companies is the extensive applications research carried out by the individual firms and concentrated under one roof at the Technology Centre in Ahrensburg, near Hamburg. The wide range of tests and trials made possible by the latest applications technology in laboratories covering an area of more than 3000m2 offers customers real value-added.
A further important aid to international success is the modern production plant in Wittenburg, near Schwerin. Thanks to their large capacities, the eight different blending lines can produce up to 40,000 tonnes of ingredients annually. Separate production units are available for enzymes and vitamins.