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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.

Amylases

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Amylases (other concentrations on request)	ALPHAMALT V	Standardized fungal α-amylase, 900 SKB/g	Reduces Falling Number Boosts oven rising	5 - 40
	ALPHAMALT V 5000	Standardized fungal α-amylase, 5,000 SKB/g	Boosts oven rising Increases volume yield Enhances browning Prolongs shelf-life	2 - 10
	ALPHAMALT A 5070	Standardized fungal α-amylase, 50,000 SKB/g		0.5 - 2
Amylase-hemicellulase complexes	POWERZYM 5000	Amylase with strong hemicellulase side activity, developed for optimum interaction with emulsifiers	Produces doughs with both good elasticity and good stability Good volume Prolongs shelf-life	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	Specially for weak dough properties	10 - 20
	ALPHAMALT A 6003	Amylase with standardized hemicellulase side activity	The standard enzyme for good volume yield from average flours	8 - 15
	ALPHAMALT A 7003	Amylase with standardized hemicellulase side activity	Specially for short glutens and low Falling Numbers	8 – 15
	ALPHAMALT A 8004	Amylase-hemicellulase preparation with a gluten-strengthening effect	High dough stability with very good volume yield	5 - 20
	ALPHAMALT A 9029	Amylase with increased hemicellulolytic side activity	Very good volume yield at a normal or high pentosan content	10 - 20
	APLPHAMALT A 12003	Amylase and hemicellulase with increased endo-xylanolytic effect	Results in very good dough extensibility Very good volume	5 - 15
	ALPHAMALT T 14036	Hemicellulase for increased water absorption	Increases water absorption Dryer dough surfaces Improves dough stability	10 -15
Beta-amylases	BETAMALT 25	Standardized beta-amylase for breaking down starch into maltose	Controlled adjustment of the Falling Number Boosts oven rising Enhances browning Prolongs shelf-life	10 – 50
Glucoamylase	ALPHAMALT GA 5071	Standardized glucoamylase (amyloglucosidase)	Enhances browning Improves rising power with retarded fermentation or freezing	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	Stabilizes the dough Very good volume formation	0.5 - 2.5
	ALPHAMALT LPX	Standardized lipase for forming emulsifiers in dough	Stabilizes the dough Increases baked volume	0.2 - 5
	ALPHAMALT FSR	Ferulic acid esterase for splitting volume-inhibiting arabinoxylan networks	Synergistic effect with hemicellulase Improves the dough properties Increases volume yield	1 – 10

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