Flour improvers
Amylases
Active Substance | MC Quality | Description | Properties | Quantity per 100 kg Flour (g) |
---|---|---|---|---|
Amylases (other concentrations on request) | ALPHAMALT V | Standardized fungal α-amylase, 900 SKB/g |
| 5 - 40 |
ALPHAMALT V 5000 | Standardized fungal α-amylase, 5,000 SKB/g |
| 2 - 10 | |
ALPHAMALT A 5070 | Standardized fungal α-amylase, 50,000 SKB/g | 0.5 - 2 | ||
POWERZYM 5000 | Amylase with strong hemicellulase side activity, developed for optimum interaction with emulsifiers |
| 6 - 12 | |
POWERZYM 6000 | Amylase with strong hemicellulase side activity, developed for strong flours | 6 - 15 | ||
ALPHAMALT A 5005 | Amylase with standardized hemicellulase side activity |
| 10 - 20 | |
ALPHAMALT A 6003 | Amylase with standardized hemicellulase side activity |
| 8 - 15 | |
ALPHAMALT A 7003 | Amylase with standardized hemicellulase side activity |
| 8 – 15 | |
ALPHAMALT A 8004 | Amylase-hemicellulase preparation with a gluten-strengthening effect |
| 5 - 20 | |
ALPHAMALT A 9029 | Amylase with increased hemicellulolytic side activity |
| 10 - 20 | |
APLPHAMALT A 12003 | Amylase and hemicellulase with increased endo-xylanolytic effect |
| 5 - 15 | |
ALPHAMALT T 14036 | Hemicellulase for increased water absorption |
| 10 -15 | |
BETAMALT 25 | Standardized beta-amylase for breaking down starch into maltose |
| 10 – 50 | |
ALPHAMALT GA 5071 | Standardized glucoamylase (amyloglucosidase) |
| 1 – 10 | |
Esterases and lipases | ALPHAMALT EFX | Esterase with a lytic effect on triglycerides, phospholipids and glycolipids; specially for recipes low in fat and sugar |
| 0.5 - 2.5 |
ALPHAMALT LPX | Standardized lipase for forming emulsifiers in dough |
| 0.2 - 5 | |
ALPHAMALT FSR | Ferulic acid esterase for splitting volume-inhibiting arabinoxylan networks |
| 1 – 10 |
Hemicellulases
Active Substance | MC Quality | Description | Properties | Quantity per 100 kg Flour (g) |
---|---|---|---|---|
ALPHAMALT HCC | Hemicellulase with high dosage tolerance, for universal application |
| 2 - 12 | |
ALPHAMALT HCE | Hemicellulase for very good dough extensibility |
| 2 - 8 | |
ALPHAMALT HCJ | Hemicellulase for good dough extensibility; for combining with emulsifiers |
| 1 - 6 | |
Hemicellulase for drying and firming the dough |
| 1 - 5 |
Oxidases
Active Substance | MC Quality | Description | Properties | Quantity per 100 kg Flour (g) |
---|---|---|---|---|
ALPHAMALT GLOXY 7082 | Glucose oxidase with catalase side activity |
| 2 - 25 | |
ALPHAMALT GLOXY 5080 | Glucose oxidase with low catalase side activity | 0.1 - 2 | ||
ALPHAMALT ROX | Enzyme compound based on a non-specific glucose oxidase with side activity on other reducing sugars |
| 10 - 20 | |
Sulphhydryl oxidase | ALPHAMALT SOX | Sulphhydryl oxidase for cross-linking protein and oxidation |
| 1- 10 |
Proteases
Active Substance | MC Quality | Description | Properties | Quantity per 100 kg Flour (g) |
---|---|---|---|---|
Proteases | ALPHAMALT PRO | Standardized protease complex for splitting the protein strands of the gluten skeleton |
| 5 - 20 |
ALPHAMALT B 7031 | Mild fungal protease with amylase side activity |
| 5 - 10 |
Prikazano: 0 - 4 od 13 | stranica 1 od 4