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.

Flour improvers

Bromate Substitutes

Active Substance

MC Quality

Description

Properties
in Dough and Baked Goods

Quantity per 100 kg Flour (g)

Bromate substitute

ALPHAMALT BX The standard bromate substitute

Standardized enzyme preparation, also suitable for extremely long proof times

  • Very good fermentation stability
  • High volume yield (even with a high fat and sugar content)

20 - 40

ALPHAMALT BX plus

Bromate substitute containing enzymes, for a very good volume yield

  • Extremely good fermentation stability
  • Very high volume yield

20 - 40

ALPHAMALT BE

Standardized enzyme preparation for short dough processes; for combining with ELCO BECS

  • Good dough processing
  • High volume yield

5 - 12

ALPHAMALT BS

Bromate substitute based on enzymes and oxidizing agents

  • All-in-one compound
  • Good tolerance of the doughs to mechanical stress

7 - 15

ALPHAMALT BXT Tablets

Standardized enzyme preparation for use in bakeries

  • Very good dough stability
  • Fine crumb structure
  • Extremely high volume yield
  • Less emulsifier required

1 - 7 tablets

Ascorbic Acid

Active Substance

MC Quality

Description

Properties
in Dough and Baked Goods

Quantity per 100 kg Flour (g)

Ascorbic acid (1)
(other concentrations on request)

GLUTIN A

Ascorbic acid, 10 %

  • Enhances dough properties
  • Increases fermentation stability
  • Improves volume yield

20 - 50

ELCO P 100

Ascorbic acid, 100 %, fine powder, 100 mesh

2 - 6

ELCO C 100

Ascorbic acid, 100 %, powder, 80 mesh

2 - 6

ELCO K 100

Ascorbic acid, 100 %, crystalline, 40 - 80 mesh

2 - 6

ELCO BE CS

Ascorbic acid, encapsulated with fruit acids

  • As ascorbic acid, but with delayed action
  • More pliant doughs

5 - 15

ELCO GF 90

Ascorbic acid, 90 %, encapsulated with fat

3 - 10

1) Ascorbic acid is an antioxidant that is very rapidly converted into an oxidizing agent by the flour enzymes present in the dough.

Bromate

Active Substance

MC Quality

Description

Properties in
Dough and Baked Goods

Quantity per 100 kg Flour (g)

Potassium bromate(2)

BROMCO B 50

Potassium bromate, 50 %

  • Pliant doughs
  • Good fermentation tolerance
  • High volume yield

2 - 15

BROMCO B 95

Potassium bromate, 95 %

1 - 8

BROMCO B 100

Potassium bromate, 100 %

1 - 8

2) This flour improver is no longer permitted in the EU and some other countries. National regulations must be observed.

Other Oxidizing Agents

Active Substance

MC Quality

Description

Properties
in Dough and Baked Goods

Quantity per 100 kg Flour (g)

Azodicarbonamide(2)

OXEM 10

Azodicarbonamide, 10 %

  • Improves fermentation tolerance
  • Increases volume yield

5 - 20

OXEM 23

Azodicarbonamide, 23 %

2 - 8

OXEM 100

Azodicarbonamide, 100 %

0.5 - 2

Calcium peroxide(2)

CALCO C 75

Calcium peroxide, 75 %

  • Mild oxidizing agent for dry doughs, for combining with other oxidation systems

2 - 20

2) This flour improver is no longer permitted in the EU and some other countries. National regulations must be observed.

Prikazano: 4 - 8 od 13 | stranica 2 od 4