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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.

Raw materials for baking

Emulsifiers

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Lecithin	LECIFLOR 100	Deoiled lecithin, 97 %	Improves the machinability of doughs Improves the properties of doughs Co-emulsifier Distribution agent Finer crumb structure Longer shelf-life	0.05 - 0.2
Lecithin	LECIFLOR ER 500	Hydrolyzed rape lecithin, finely sprayed powder, 50 %		0.1 - 0.5
Mono-/diglycerides	MULGAPRIME 45	Mono-/diglycerides on a vegetable basis, 45 % monoglyceride content	Fine texture Enhances dough stability Prolongs shelf-life	0.3 - 1
Mono-/diglycerides	MULGAPRIME 90 F	Distilled monoglycerides on a vegetable basis, 90 % monoglyceride content(2)	Forms inclusion compounds with amylose Prolongs shelf-life Fine-textured crumb	0.3 - 1
Diacetyl tartaric ester of mono- and diglycerides	MULGAPRIME 16	DATEM, 80 %, in powder form	Increases gas retention capacity and fermentation tolerance Increases baked volume Good crisp crust	0.2 - 0.4
Sodium and calcium stearoyl lactylate (CSL and SSL)	MULGAPRIME CSL	Calcium stearoyl lactylate	Forms complexes with protein and starch More volume for products with a soft crust Tender crumb with a long shelf-life	0.2 - 0.5
Sodium and calcium stearoyl lactylate (CSL and SSL)	MULGAPRIME SSL	Sodium stearoyl lactylate		0.2 - 0.5
(1) DATEM: diacetyl tartaric ester of mono- and diglycerides obtained from edible fats (baking emulsifier) (2) With very fine particles; for very rapid activation in the dough

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Acetic acid ester, lactic acid ester	EMCEsponge 40	Emulsifi er for making cakes from whipped masses	All-purpose whipping emulsifi er with increased tolerance to the addition of fat /oil	2 - 6 *
Lactic acid ester, propylene glycol ester	EMCEsponge 100	Emulsifi er for making cakes from whipped masses	All-purpose whipping emulsifi er for quick and strong whipping Chiefl y for products with a light texture and fairly soft crumb structure	2 - 6 *
Lactic acid ester, propylene glycol ester	EMCEsponge 20	Emulsifi er for making cakes from whipped masses. Contains no milk protein	For applications without milk /lactose; similar whipping properties to EMCEsponge 100 Very good properties with chlorinated flours	2 - 6 *
* Based on total dry matter in the mass

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Wheat gluten	EMCEvit C	Standardized baking-active wheat gluten	Greater dough stability Better handling properties of the dough Greater fermentation tolerance Larger volume yield	1 - 3
Lecithinized wheat gluten	EMCEvit Plus	Lipoprotein complex based on wheat gluten, with encapsulated phospholipids		1 - 3
Ferment-activated wheat gluten	EMCEvit MB	Lipoprotein complex based on wheat gluten with encapsulated phospholipids and enzymes, specially for mixed wheat and rye bread		1 - 2

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Hydrocolloids	EMCEgum 3000	Special guar gum powder with standardized viscosity	Dries the dough Increases water absorption Prolongs shelf-life Improves fermentation stability	0.3 - 1
Hydrocolloids	EMCEgum A 800	Special agar-agar with standardized gel strength		0.1 - 0.5

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