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September 2000

INFORMATION FOR CUSTOMERS, PARTNERS AND STAFF

Our Mission We build quality into flour!

Our core business is flour improvement in all its forms, from classic flour treatment to concentrates for ready-mixed flours. For over 75 years we have been a competent partner of the milling industry, and we are one of the worlds leading suppliers in the field of flour treatment. Our product development and consultancy services are all based on the Mühlenchemie motto: products. This means that the information needed for rating the quality of a flour can only be obtained by testing the dough and carrying out baking trials. We know how to adjust flours to the processing characteristics needed for a particular product, even when there are great fluctuations in the initial quality of the flour. For only properly adjusted flours ensure smooth and efficient

Doughs must be within the rheological Doughs must be within the enzymatic The rheological optimum and the enzymatic

optimum must be properly balanced. optimum optimum

Flour Quality between Nature and Technology

Wheat is one of the worlds most important basic foods. Over 450 million tonnes of wheat a year are processed for human nutrition, a large proportion of it for bread, bread rolls, biscuits, crackers, pasta and similar products. But with no other basic food do fluctuations in the raw material have such an effect on the nature of the product and its processing characteristics as with wheat flour. Different grain varieties, soil quality, climate and harvesting conditions, storage

In many mills throughout the world, flours are still rated solely according to their analytical quality characteristics. Although such ratings make it possible to judge the level of consistency in production, they give little information on processing properties. It is the characteristics of the doughs made from the flour their rheological properties, kneading tolerance, surface moisture and fermentation stability that really determine the quality of the baked

© Mühlenchemie GmbH Kornkamp 40 D-22926 Ahrensburg Tel.: +49(0)4102-23 93-01 Fax: +49(0)4102-23 93-23 e-Mail: [email protected] homepage: www.muehlenchemie.de

and milling cause deviations from the quality specifications that constantly lead to disruptions and problems during processing and in the production of the many different types of baked goods. The typical reasons for inferior quality include: Reduced availability of quality wheat Absence of weak wheat quality (e.g. for biscuit production) Unavailabilty of uniform lots Qualitiy fluctuations between one consignement and the next Supply of unsuitable wheat varieties Supply of grain lots damaged before harvesting or during storage (sprout, heat and drought damage; insect infestation)

Our Key Competence: Enzyme Technology

Solutions that add value are part of our successful corporate philosophy. One example is research into the baking properties of enzymes in conjunction with lecithin, emulsifiers and other ingredients for specific or new applications. In order to examine the phenomenon of enzymes in all its diversity especially in baking technology and to develop their use we established the enzyme company STERN-ENZYM some ten years ago. This gave a team of specialists the scope and the means of concentrating entirely on baking enzymes as our key competence. With the well-known brands ALPHAMALT, POWERZYM and STERNZYM we have helped to create pioneering solutions in the field of enzyme technology for bread and other bakery products.

These results in many different problems and necessities: Compensation of low gluten and protein content Correction of excessively strong wheat varieties Adjustment of qualities with moist, weak doughs Compensation of lots damaged while growing Financial necessity of using partsubstitutes (mais, Tapioca, etc.) Informing customers of special regional features or characteristics of a particular crop

Damage and deficiencies occur in all regions including the United States with its proverbial top qualities. In many cases, skilled flour treatment offers the only means of making baked products with a good flavour at reasonable prices.

1. Flour Improvers

1.1. Improvers for wheat flour

Active Substance Ascorbicacid MC Quality

GLUTIN A ELCO A 25 ELCO A 75 ELCO P 100 ELCO K 100

Description

Ascorbic acid, 10 % Ascorbic acid, 25 % Ascorbic acid, 75 % Ascorbic acid, 100 %, powder form Ascorbic acid, 100 %, crystalline form

Properties in Dough and Quantity per 100 kg Flourl Baked Goods

20 - 50 g ! ! ! Enhances dough properties Improves fermentation stability Increases volume yield 10 - 25 g 3-8g 2-6g 2-6g

Enzymes (1)

! Amylases ALPHAMALT V Standardized fungal amylase, 900 SKB/g ALPHAMALT V 1000 Standardized fungal amylase, 1,000 SKB/g ALPHAMALT VC 5000 Standardized fungal amylase, 5,000 SKB/g ALPHAMALT A 4050 Standardized fungal amylase, 40,000 SKB/g ALPHAMALT A 5070 Standardized fungal amylase, 50,000 SKB/g POWERZYM Fungal -amylase with strong hemicellulase sideactivity, developed for optimum synergism with emulsifiers ALPHAMALT A 5005 Fungal -amylase with standardized hemicellulase side-activity ALPHAMALT A 6003 Fungal -amylase with standardized hemicellulase side-activity ALPHAMALT A 7003 Fungal -amylase with standardized hemicellulase side-activity ALPHAMALT A 8004 Amylase-hemicellulase preparation with ascorbic acid ALPHAMALT A 9007 Amylase-hemicellulasepreparation specially for high-gluten, low-enzyme flours, e.g. for hamburger buns ALPHAMALT A 9029 Amylase with increased hemicellulolytic side-activity ALPHAMALT T 8006 Amylase-hemicellulase preparation with enhanced water-binding capacity 5 - 40 g 5 - 40 g ! ! ! ! Boosts oven rising Increases volume yield Enhances browning Prolongs shelf life 2 - 10 g 1-3g 0.5 - 2 g ! ! ! ! ! ! Produces doughs with good elasticity and good stability Good volume Prolongs shelf life Specially for weak dough properties Specially for " short" doughs Specially for short dough properties and low falling numbers High dough stability with very good volume yield Good lubricity of the dough even with very strong flours Good interaction with emulsifiers Very good volume yield at a normal or high pentosan content Good dough stability Dryer dough surfaces 6 - 12 g

!

Amylasehemicellulasecomplexes

10 - 20 g

8 - 15 g

8 - 15 g

! ! ! !

5 - 20 g 1-5g

10 - 20 g 10 - 20 g

! !

(1)

We supply customized enzyme formulations to solve specific problems.

(1.1.) Improvers for wheat flour (continued) Active Substance

! Hemicellulases/ pentosanase/ xylanase Proteases

MC Quality

ALPHAMALT HC 45

Description

Properties in Dough and Baked Goods

Extremely good extensibility Pleasant dough properties High volume yield Softening of the dough Supple, easily shaped doughs Reduces the resistance of the dough Increases extensibility Good expansion Reduced water absorption Enhanced flavour and browning Controlled correction of falling number Greater oven rising Enhanced browning Prolonged shelf life Enhances dough properties Increases fermentation stability Greater volume yield Distribution agent Standardizes baking properties Dry dough surfaces Increased lubricity Better machinability Prolonged shelf life Fine texture

Quantity per 100 kg Flour 2-8g 5 - 15 g

Hemicellulase for extra-high ! extensibility of the dough ! ! ! ! ! ! ! ! !

!

ALPHAMALT HC 7002 Hemicellulase for good extensibility of the dough, for combining with emulsifiers APHAMALT PRO Standardized protease complex for splitting the protein strands of the gluten skeleton ALPHAMALT B 7031 Mild fungal protease with amylase side-activity

5 - 20 g

5 - 10 g

!

Betaamylases

BETAMALT 25

Lecithin

LECIFLOR 60 LECIFLOR 100

MULGAPROT plus

MULGAPROT O MULGAPROT S1

! ! ! Spray-dried lecithin powder, ! 60 %, instantized ! Deoiled baking lecithin, 97 %, phospholipid complex ! ! Spray-dried complex of phospholipids, mono! diglycerides and ascorbic acid, powdered ! As MULGAPROT plus, but ! without ascorbic acid ! ! Complex of phospholipids with a higher percentage of ! mono-diglycerides

Standardized beta-amylase for breaking down starch to maltose

!

10 - 50 g

0.3 - 1 % 0.1 - 0.3 %

0.1 - 0.3 %

0.1 - 0.3 % 0.1 - 0.3 %

Wheat gluten

! ! Wheat gluten Lecithinized wheat gluten Enzymeactivated wheat gluten EMCEvit C EMCEvit plus Standardized, baking-active wheat gluten Lipoprotein complex based on wheat gluten with encapsulated phospholipids Lipoprotein complex based on wheat gluten with encapsulated phospholipids and enzymes, specially for mixed wheat and rye bread ! ! ! Increases the stability of the dough Enhances the processing characteristics Increases fermentation stability 1-3% 1-3%

!

EMCEvit MB

1-2%

(1.1.) Improvers for wheat flour (continued) Active Substance Malt flour MC Quality

EMCEmalt

Description

Standardized malt flour, enzyme-active L-cysteine hydrochloride anhydrate, 100 % L-cysteine hydrochloride anhydrate, 10 %, with enhanced flow properties and standardized granulation Cysteine compound with prolonged effect Acid and mineral complex

Properties in Dough and Baked Goods

! ! ! Greater oven rise Enhanced browning and flavour Longer shelf life Shorter kneading time Better processing properties Reduces extension resistance Increases extensibility Improves the baking properties of sproutdamaged wheat and rye flours Raises the falling number Corrects undesirable baking properties at increased enzyme activity Improves swelling properties For mixed wheat and rye bread Good bleaching effect on the flour Strengthens the gluten structure Supple doughs Good fermentation tolerance High volume yield

Quantity per 100 kg Flour 0.05 - 2 %

Cysteine

EMCEsoft P EMCEsoft P 10

1 - 10 g ! ! ! ! ! 10 - 50 g

PORIT L

5 - 20 g 50 - 200 g

Acidity regulators

(buffer substances)

ROWELIT

! ! SECALIT Acid and mineral complex ! !

10 - 50 g

Benzoyl (2) peroxide Potassium (2) bromate

DECOLOX 27 DECOLOX 32 BROMCO B 50 BROMCO B 95 BROMCO B 100 BROMCO B 80 T

Benzoyl peroxide, 27 % Benzoyl peroxide, 32 % Potassium bromate, 50 % Potassium bromate, 95 % Potassium bromate, 100 %

! !

20 - 60 g 15 - 50 g 2 - 15 g

! ! !

1-8g 1-8g 1 - 2 tablets

Bromate substitute

ALPHAMALT BE ALPHAMALT BX

Potassium bromate tablets, 80 % Standardized enzyme preparation for combining with ascorbic acid Standardized enzyme preparation for extremely long proof times Standardized enzyme preparation for extremely long proof times; for direct use Azodicarbonamide, 10 % Azodicarbonamide, 23 % Azodicarbonamide, 100 %

! ! ! !

Good dough processing High volume yield Very good fermentation stability High volume yield (even with a high fat and sugar content) As ALPHAMALT BX

5 - 12 g 20 - 40 g

ALPHAMALT BXT tablets

1 - 7 tablets !

Azodicarbon(2) amide

OXEM 10 OXEM 23 OXEM 100

5 - 20 g ! ! Improves fermentation tolerance Increases volume yield 2-8g 0.5 - 2 g

(2) These flour improvers are no longer permitted in the EU and some other countries. National regulations must be observed

1.2. Flour improvers for biscuits, wafers and crackers

Active Substance Enzymes

! Proteases

MC Quality

Description

Properties in Dough and Baked Goods

Dough softening Supple, easily shaped doughs Reduces resistance Increases extensibility Prevents crazing Shortens resting time Properties as ALPHAMALT BK 5020 with enhanced browning as ALPHAMALT BK 5038 Very marked viscosity reduction Rapid viscosity reduction Homogenous batters No re-stiffening of the batters Uniform wafer structure Homogeneous hardness Prevents broken wafers As ALPHAMALT LQ 4020, but with more rapid viscosity reduction to the same final viscosity

Quantity per 100 kg Flour 50 - 70 g

ALPHAMALT BK 5020 Standardized protease ! complex for splitting the ! protein strands of the gluten skeleton ! ! ! ! ALPHAMALT BK 5038 Standardized protease complex for splitting the ! protein strands of the gluten skeleton; with amylase sideactivity ALPHAMALT BK Standardized protease ! Quick complex as a substitute for metabisulfite ! ALPHAMALT LQ 4020 Standardized protease complex for splitting the protein strands until the dough is liquid; specially for wafers ALPHAMALT LQ 8020 Proteolytic wafer enzyme ! ! ! ! !

30 - 70 g

20 - 50 g

20 - 50 g

20 - 50 g

1.3. Improvers for rye flour

Active Substance MC Quality Description Properties in Dough and Baked Goods

Quantity per 100 kg Flour

Enzymes (1)

! Amylases Standardized fungal amylase, 900 SKB/g ALPHAMALT V 1000 Standardized fungal amylase, 1.000 SKB/g ALPHAMALT VC 5000 Standardized fungal amylase, 5.000 SKB/g ALPHAMALT A 4050 Standardized fungal amylase, 40.000 SKB/g ALPHAMALT A 5070 Standardized fungal amylase, 50.000 SKB/g ALPHAMALT A 7003 Fungal -amylase with standardized hemicellulase side-activity SECABON Standardized enzyme complex for breaking down pentosans and increasing their solubility ALPHAMALT V 5 - 40 g 5 - 40 g ! ! ! ! Boosts oven rise Increases baked volume Enhances browning Prolongs shelf life 2 - 10 g 1-3g 0.5 - 2 g ! ! ! ! Chiefly with softer dough properties and lower falling numbers Large volume and fine texture Good machinability Better elasticity of the crumb 8 - 15 g 5 - 20 g

Pentosanases

Wheat gluten

! ! ! Wheat gluten Lecithinized wheat gluten Enzymeactivated wheat gluten EMCEvit C EMCEvit plus EMCEvit MB Standardized, baking-active wheat gluten ! Lipoprotein complex based ! on wheat gluten with encapsulated phospholipids ! Enzyme encapsulation ! ROWELIT Acid and mineral complex ! 1-3% Increases dough stability Better processing properties Increases fermentation tolerance Larger volume yield Improves the baking properties of sproutdamaged wheat flours and flour mixtures containing rye Raises the falling number Corrects undesirable baking properties at increased enzyme activity (e.g. water release) Improves swelling properties (for mixed wheat and rye bread) Facilitates processing of the dough 1-3% 1-2%

Acidity regulators

(buffer substances)

50 - 200 g

! !

SECALIT

Acid and mineral complex

! !

10 - 50 g

(1)

We supply customized enzyme formulations to solve specific problems.

1.4. Flour improvers to solve specific problems

Problem

Low-enzyme flour

MC Quality

BOOSTER V

Description

Pre-mix based on activated DATEM Pre-mix based on activated DATEM and minerals Pre-mix based on activated DATEM and lecithinized wheat gluten

Application

Wheat flour

Quantity (%)

0.2 - 0.5

Heat-damaged flour

BOOSTER BF

Wheat flour

0.2 - 0.5

Weak flour

EMCEbest PRO-G

Wheat flourl

1.0 - 2.0

Ropiness

EMCEbest DON 004 Pre-mix based on activated DATEM, mono-diglycerides and lecithin EMCEbest DON 002 Pre-mix based on activated DATEM, mono-diglycerides and lecithin EMCEbest CE Pre-mix based on monodiglycerides, lecithin and food acids

Wheat flour, mixed wheat and rye bread Wheat flour

0.5 - 1.0

Bug-damaged flour

0.5 - 1.0

Sprout-damaged flour

Wheat flour

0.5 - 1.0

Rye flour

EMCEvit MB

Lipoprotein complex based on Rye four, mixed wheat wheat gluten with and rye bread encapsulated phospholipids Enzymatically activated lipoprotein complex Especially wheat flour for making pasta

1.0 - 2.0

Pasta flour

EMCEvit PA

1.0 - 3.0

2. Pre-Mixes of Active Substances

Quantity (%)

Frame of reference

MC Quality

Description

Application

Pre-mixes of active substances for small pastries and other products made from wheat flour

! Pre-mixes for products to be frozen ready-baked or raw and for semi-baked goods EMCEfreeze FG Declaration-friendly baking pre-mix based on hydrocolloids, special enzymes and ascorbic acid Baking pre-mix containing emulsifiers, based on malt extract, DATEM and enzymes Baking pre-mix based on phospholipids and enzymes ! ! ! ! ! ! ! ! ! ! Croissants Danish pastries Baguettes Pizza Croissants Buns Baguettes Pizza Sandwich slices For all semi-baked wheat products and baguettes For all types of bread rolls For all types of bread rolls and pretzels For all types of bread rolls with extreme dough- making processes Flat bread (Arabian type) Flat bread (Turkish type Sponge mixtures Madeira cake 0.5 - 1,0

EMCEbest SBM

0.5 - 1,0

EMCEbest PowerBake ! Malt emulsifier Baking pre-mixes for small wheat pastries EMCEbest GP

1-2

Baking pre-mix containing ! emulsifiers, based on malt extract, DATEM and enzymes Baking pre-mix containing ! emulsifiers, based on malt extract, DATEM and enzymes Baking pre-mix containing ! emulsifiers, based on malt extract, DATEM and enzymes ! Pre-mix based on emulsifiers, ! mono-diglycerides and enzymes Pre-mix based on emulsifiers, ! lecithin and enzymes Pre-mix based on esterified edible fatty acids ! !

2.0 - 3.0

EMCEbest GP Gold

0.5 - 1.0

EMCEbest GPC

3.0 - 4.0

!

Baking pre-mix for flat bread Baking pre-mix for voluminous flat bread Whipping emulsifier for sponge mixtures and Madeira cake

EMCEflat

1.0 - 2.0

!

EMCEbest FL

1.0 - 2.0

!

EMCEsponge 20

3.0 - 5.0

Pre-mixes of active substances for bread

Lecithin pre-mixes for bread baking LECIFLOR MB Baking pre-mix based on lecithin fractions ! Rye bread and all bread made from mixed flours For stabilizing and prolonging the shelf life of rye bread and all bread made from mixed flours 0.1 - 0.2

EMCEstabil RM

Baking pre-mix based on ! special lecithins and enzymes

0.5 - 2.0

3. Concentrates for Ready-Mixed Flours

Quantity (%)

10

Frame of Reference

Baking concentrates for functional foods

MC Quality

FLOURfit Omega

Description

Concentrate for enriching ! bakery products with omega-3 fatty acids ! Concentrate for making baked ! goods with a probiotic effect ! ! Concentrate for making ! delicate baked goods with a high energy content ! Concentrate based on wheat sponge dough, enzymes and ascorbic acid Multi-grain concentrate ! ! ! ! ! ! !

Application

Mixed rye and wheat bread Bread rolls Mixed rye and wheat bread Bread rolls Baguettes Biscuits and American cookies Baguettes Baguette rolls Ciabatta Multi-grain rolls Multi-grain bread Sponges Madeira and other fine cakes

FLOURfit Inulin

10

FLOURfit Guarana

10

Baking concentrates for special types of bread

FLOURplus Ciaguette FLOURplus Multigrain

10

25

Concentrates for delicate baked goods

FLOURplus Sponge G

Concentrate for making sponge and fine cake mixtures

25

These are just a few examples of our FLOURplus series. For industrial bakeries we offer the "10 Percent" and "25 Percent" products. These are baking concentrates to be made up with 90 % or 75 % of the main components respectively, depending on the type of products to be baked. Our concentrates contain all the important baking agents - usually oils and fats as well - as a homogeneous mixture. Further processing can be carried out by simple mixing techniques in which the main components of the ready-mixed flour such as flour, starch, seeds etc. are added.

Ask our baking laboratory about tailor-made concentrates for bread and small baked products like toast slices, pizza, bread rolls, buns, baguettes etc. or for pastry goods (croissants, Danish pastries, short pastry, doughnuts, Madeira cake, sponges, pancake, choux pastry, muffins etc.).

4. Raw Materials for Baking

Active Substance Hydrocolloids Properties in Dough and Baked Products

! ! ! Dryer doughs Longer shelf life Greater fermentation stability

MC Quality

EMCEgum 3000

Description

Special guar gum powder with standardized viscosity

Quantity %

0.3 0 - 1

Wheat gluten

! ! Wheat gluten Lecithinized wheat gluten EMCEvit C EMCEvit plus Standardized, baking-active ! wheat gluten ! Lipoprotein complex based ! on wheat gluten with encapsulated phospholipids ! Increases dough stability Improves processing characteristics Increases fermentation tolerance Greater volume yield 1-3 1-3

Emulsifiers

! Lecithin LECIFLOR 45 LECIFLOR 60 LECIFLOR 100 ! ! Monodiglycerides Distilled monoglycerides MULGAPRIME 45 MULGAPRIME 90 Spray-dried lecithin powder, ! 45 %, instantized Spray-dried lecithin powder, ! 60 %, instantized ! Deoiled lecithin, 97 % ! Mono-diglycerides on a ! vegetable basis ! ! Distilled monoglycerides on ! a vegetable basis, 90 % monoglyceride ! content ! Self-emulsifying ! monoglycerides, 75 % monoglyceride ! content ! DATEM, 80 %, powdered DATEM, 80 %, powdered, with high efficacy at low doses DATEM, 80 %, powdered, with increased tartaric acid content Sodium stearoyl lactylate Calcium stearoyl lactylate ! ! ! ! ! ! Improves releasing effect in wafer production Enhances dough properties Co-emulsifier Distribution agent Fine texture Improves dough stability Prolongs shelf life Forms inclusion compounds with amylose Prolongs shelf life Fine crumb Forms inclusion compounds with amylose Prolongs shelf life Fine crumb Increases gas retention capacity and fermentation tolerance Increases baked volume Good, crisp crust Forms complexes with protein and starch Volume for products with a soft crust Tender crumb 1-2 0.3 - 0.5 0.05 - 0.2 0.3 - 1 0.3 - 1

!

!

SelfMULGAPRIME 75 emulsifying monoglycerides Diacetyl MULGAPRIME 8 tartaric ester of mono- and MULGAPRIME 10 diglycerides MULGAPRIME 16

0.3 - 1

0.2 - 0.4 0.1 - 0.2 0.2 - 0.4 0.2 - 0.5 0.2 - 0.5

!

Sodium and calcium stearoyl lactylate (SSL und CSL)

MULGAPRIME SSL MULGAPRIME CSL

(4.) Raw Materials for Baking (continued)

Active Substance Malt flour Properties in Dough and Baked Goods

! ! ! ! ! ! ! ! ! ! Boosts oven rising Enhances browning and flavour Prolongs shelf life Preservative for sliced bread and delicate baked goods Brighter crumb Fine texture Stabilizes the dough Enhances flavour Increases baked volume Stabilizes the dough Shorter crumb structure

MC Quality

EMCEmalt

Description

Standardized malt flour, enzyme-active Standardized calcium propionate; powder, dustfree granulate or fat-coated Full-fat soy flour, 40 %, enzyme-active Full-fat soy flour, 40 %, toasted, debittered Soy flour, deoiled, debittered Gently dried rye sour as a reliable, standardized ready concentrate for bread production without sponge doughs Gently dried wheat sour as an alternative to rye sour, with a milder taste

Quantity %

0.05 - 0.2

Calcium propionate Soy flour

EMCEprop SOYnovo VE SOYnovo VT SOYnovo ET

0.1 - 0.3 0.3 - 2.0 0.5 - 2.0 0.5 - 2.0 1-2

!

Sour dough, dried

EMCEdo SR

EMCEdo SW

! ! !

Natural dough acidifier Improves dough stability Enhances flavour

0.3 - 0.5

Produkt Programm Product Range

Blending Technology for a New Century

Those who are familiar with blending technology are well aware that the production of good active ingredients for flour and baking is a science in its own right. Detailed know-how and years of experience are a part of it. We have realized our ideas and visions of a modern blending plant for functional flour improvers and flour treatment agents in Wittenburg, 75 Kilometres east of Hamburg. At present the factory is the most modern of its kind in Germany. It is designed for a high level of flexibility, in particular to allow quick and reliable production of small batches of problem-solving products for individual customers. Microprocessor-controlled equipment for dosing small amounts of powders and viscose substances ensures that formulations are accurate to the gram. Special blending units fitted with spraying, heating and cooling devices ensure extremely fine, homogeneous distribution. Even substances that are difficult to blend, such as lecithin, are compounded into free-flowing pre-mixes by methods we have developed ourselves. Strictly separated blending lines make it possible to produce different agents and concentrates without cross-contamination.

© Mühlenchemie GmbH Kornkamp 40 D-22926 Ahrensburg Tel.: +49(0)4102-23 93-01 Fax: +49(0)4102-23 93-23 e-Mail: [email protected] homepage: www.muehlenchemie.de

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