Biscuits, crackers, wafers
Enzyme Systems
Active Substance | MC Quality | Description | Properties in Dough and Baked Goods | Quantity per 100 kg Flour (g) |
---|---|---|---|---|
Proteases | ALPHAMALT B 10020 | Fungal protease with amylase side activity for gentle softening of the gluten and enhanced fermentation of sponge doughs |
| 10 - 50 |
ALPHAMALT B 7033 | Balanced compound of amylases and proteases, with a wide pH and temperature range |
| 5 - 20 | |
Standardized protease complex for splitting the protein strands of the gluten skeleton |
| 50 - 70 | ||
ALPHAMALT BK 5038 | Standardized protease complex with amylase side activity |
| 30 - 70 | |
ALPHAMALT BK 11070 |
| 30 - 50 | ||
ALPHAMALT BK Quick | Standardized protease complex as a substitute for metabisulphite |
| 20 - 50 | |
Standardized protease complex for splitting the protein strands to the point of liquefying the dough; specially for wafers |
| 20 - 50 | ||
ALPHAMALT LQ 8020 | Proteolytic enzyme compound |
| 20 - 50 | |
ALPHAMALT LQ 15080 | Proteolytic and hemicellulolytic enzyme compound |
| 10 - 30 | |
ALPHAMALT LQ 12020 | Enzyme compound for improving the properties of return doughs |
| 20 - 50 |
Emulsifiers and Releasing Agents
Active Substance | MC Quality | Description | Properties in Dough and Baked Goods | Quantity, Flour Basis (%) |
---|---|---|---|---|
Lecithin | LECIFLOR 60 | Lecithin bound to a carrier, with very good distributing properties especially in batters |
| 0.5 - 2 |
LECIFLOR W | Phospholipid-enzyme compound for wafers |
| 0.3 - 0.5 |
Prikazano: 0 - 2 od 2 | stranica 1 od 1