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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.

Flour improvers

Bleaching Agents

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Benzoyl peroxide(2)	DECOLOX 27	Benzoyl peroxide, 27 %	Strong bleaching effect in flour Strengthens the gluten structure	20 - 60
Benzoyl peroxide(2)	DECOLOX 32	Benzoyl peroxide, 32 %		15 - 50
2) This flour improver is no longer permitted in the EU and some other countries. National regulations must be observed.

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Basis (%)
Lecithin	MULGAPROT Plus	Spray-dried complex of phospholipids and mono-/diglycerides, with 1 % ascorbic acid as a "tracer"	Standardized baking properties Dry dough surfaces Increases the lubricity of the dough Improves machinability Prolongs shelf-life Fine texture	0.1 - 0.3
	MULGAPROT E	As MULGAPROT Plus, but without ascorbic acid		0.1 - 0.3
	MULGAPROT S1	Complex of phospholipids with a larger proportion of mono-/diglycerides		0.1 - 0.3

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Basis (%)
Malt flours, enzyme-active	EMCEmalt	Standardized wheat malt flour	Boosts oven rising Better browning and more flavour Prolongs shelf life	0.05 - 2
	EMCEmalt organic	Standardized wheat malt flour, organic		0.05 - 2
	EMCEmalt bio	Standardized barley malt flour, organic		0.05 - 2

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour
Cysteine	EMCEsoft P	L-cysteine hydrochloride anhydrate, 100 %	Shortens mixing times Improves the handling properties of the dough Lowers resistance Increases extensibility Softens the gluten Enhances tenderness and reduces cracking with biscuits and crackers	1 - 10 g
	EMCEsoft P 10	L-cysteine hydrochloride anhydrate, 10 %, with enhanced flow properties and standardized granulation		10 - 50 g
	PORIT L	Cysteine compound with prolonged effect		5 - 20 g
Yeast and enzyme complexes	EMCErelax	Inactivated yeast with strong reducing potential	Softens the gluten Enhances tenderness and reduces cracking with biscuits and crackers	0.1 - 0.3 kg
Yeast and enzyme complexes	EMCErelax K	Enzyme-mineral complex for crispbread, biscuits and crackers		1 kg

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