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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.

Special applications

Flour Problems

Frame of Reference	MC Quality	Description	Application	Quantity, Flour Basis (%)
Low-enzyme flour	BOOSTER V	Premix based on activated DATEM(1)	Wheat flour	0.2 - 0.5
Heat-damaged flour	BOOSTER BF	Premix based on activated DATEM and minerals	Wheat flour	0.1 - 0.5
Weak flour	EMCEbest PRO-G	Premix based on activated DATEM and lecithinized wheat gluten	Wheat flour	1 - 2
Ropiness	EMCEbest DON 004	Premix based on activated DATEM, mono-/diglycerides and lecithin	Wheat flour, mixed wheat and rye bread	0.5 - 1
Bug-damaged flour	EMCEbest DON 002	Premix based on activated DATEM, mono-/diglycerides and lecithin	Wheat flour	0.5 - 1
Sprout-damaged flour	EMCEbest CE	Premix based on mono-/diglycerides, lecithin and food acids	Wheat flour	0.5 - 1
(1) DATEM: diacetyl tartaric ester of mono- and diglycerides obtained from edible fats (baking emulsifier)

Frame of Reference	MC Quality	Description	Application	Quantity per 100 kg Flour
Structure and volume of the dough	SECABON	Standardized enzyme compound acting on pentosans in the rye	Rye flour and mixtures of rye and wheat	5 - 20 g
Dough stability and baked volume	EMCEvit MB	Lipoprotein complex based on wheat gluten with encapsulated phospholipids	Rye flour and mixtures of rye and wheat	1 - 2 kg
Dough stability and handling	EMCEstabil RM	Baking premix based on special lecithins and enzymes	Rye flour and mixtures of rye and wheat	0.5 - 2 kg
Dough stability and handling	ALPHAMALT ROX	Enzyme compound based on a non-specific glucose oxidase, also acting on other reducing sugars	Increases the stability of wheat and rye doughs Enhances the processing properties Increases water absorption	10 - 20 g

Frame of Reference	MC Quality	Description	Application	Quantity, Flour Base (%)
Baking concentrates for making functional foods	FLOURfit Omega	Concentrate for enriching baked products with omega-3 fatty acids	Mixed rye and wheat bread Bread rolls	10
	FLOURfit Inulin	Concentrate for making baked goods with a probiotic effect	Mixed rye and wheat bread Bread rolls Baguettes	10
	FLOURfit Guarana	Concentrate for making pastry goods providing energy	Cookies Biscuits	10
	FLOURfit Lecithin	Concentrate for making baked goods rich in phospholipids	Bread and rolls containing seeds	20
	FLOURfit Protein	Concentrate for making baked goods with added nutritional value	Products made from wheat flour	10 - 20
Baking concentrates for making special types of bread	FLOURplus Ciaguette	Concentrate based on wheat sponge dough, enzymes and ascorbic acid	Baguettes Baguette rolls Ciabatta	10
Baking concentrates for making special types of bread	FLOURplus Multigrain	Multigrain concentrate	Multigrain rolls Multigrain bread	25

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