Pretraživanje stranice

Mühlenchemie

Pouzdan partner mlinovima po cijelom svijetu, već više od 90 godina.

Naš zadatak je razvijenje rješenja za standardizaciju i poboljšavanje kvalitete brašna.

Stalnim napretkom u otkrivanju novih tehnologija i procesa vodeća smo kompanija na tom polju.

Mühlenchemie

Pouzdan partner mlinovima po cijelom svijetu, već više od 90 godina.

Naš zadatak je razvijenje rješenja za standardizaciju i poboljšavanje kvalitete brašna.

Stalnim napretkom u otkrivanju novih tehnologija i procesa vodeća smo kompanija na tom polju.

Mühlenchemie

Pouzdan partner mlinovima po cijelom svijetu, već više od 90 godina.

Naš zadatak je razvijenje rješenja za standardizaciju i poboljšavanje kvalitete brašna.

Stalnim napretkom u otkrivanju novih tehnologija i procesa vodeća smo kompanija na tom polju.

Pasta, steamed doughs

Steamed Buns and steamed Bread, Yeast Dumplings

Frame of Reference	MC Quality	Description	Properties	Quantity per 100 kg Flour (g)
Steamed buns, steamed bread, yeast dumplings	TIGERZYM 01	Multi-enzyme compound	Stabilizes the dough Brightens the crumb Increases volume	0.5 - 5
	TIGERZYM 03	Multi-enzyme compound	Increases volume	20 - 50
	TIGERZYM 55	Enzyme compound based on lipases and hemicellulases	Increases dough stability Improves crumb structure Achieves smoother surfaces Increases volume yield	0.2 - 2.5
	TIGERZYM 88	Multi-enzyme compound	As TIGERZYM 55, but specially for doughs with a low fat and sugar content	2 - 25
	EMCEbest VCR	Bromate-free baking concentrate based on emulsifiers, enzymes and oxidizing agents	Improves the tolerance of the dough to stress Very high volume yields, especially with 5 - 10 % sugar in the dough	300 - 500

Frame of Reference	MC Quality	Description	Properties	Quantity per 100 kg Flour (g)
Noodle and Pasta Flour	PASTAZYM	Multi-enzyme compound	Enhances the visual and sensory properties of fresh and dried pasta	10 - 30
	EMCEdur F	Enzyme complex to enhance boiling and chewing properties; with lipoxygenase	Creates a firmer structure Reduces loss through boiling Lightens the colour	100 - 500
	EMCEdur SF	Enzyme complex to improve boiling and chewing properties; without lipoxygenase	Creates a firmer structure Reduces loss through boiling	100 - 500
	EMCEvit PA	Enzymatically activated lipoprotein complex	Creates a firmer structure Approximation to durum products	500 - 2000

Prikazano: 0 - 2 od 2 | stranica 1 od 1

Prethodna

Sljedeća