Muhlenchemie

Powerzym has Amylase-hemicellulase complexes with different side activities, depending on the flour quality.

Muhlenchemie Glutin has ascorbic acid as the active component. Ascorbic acid in the dough brings about an oxidative strengthening of the gluten and improves the gas retention capacity and baked volume of the dough. The functionality of ascorbic acid depends to a large extent on the size of the particles.

Rowelit is an acidity regulator which contains acid and mineral complexes with a buffering effect as the active component. Doughs can be stabilized by balancing their acidity. Acidity regulators also make it possible to inhibit excessive amylase activity in flours produced from sprout-damaged grain. Acidity regulators are also used in combination with preservatives, since the effect of the latter is increased by a lower pH.

EMCErelax is a dough softener which contains inactivated yeast and enzyme complexes as the active components. Dough softeners make the dough more extensible and less elastic. This function is used primarily in the production of biscuits and crackers in order to prevent the dough from shrinking and reduce cracking.

Alphamalt A is an enzyme with mono-specifity, which contains fungal alpha-amylases as the active component.

Alphamalt T has Amylase-hemicellulase complexes with different side activities, depending on the flour quality.

OXEM has azodicarbonamide as the active component. Oxidizing agents are powerful additives that speed up maturation of the flour and stabilize the dough.

EMCEsoft P is a dough softener with cysteine as the active component. Dough softeners make the dough more extensible and less elastic. This function is used primarily in the production of biscuits and crackers in order to prevent the dough from shrinking and reduce cracking.

EMCEgum 35 is a hydrocolloid which contains guar gum powder as the active ingredient. Hydrocolloids bind water and subsequently release the moisture very slowly. In this way they improve the fermentation stability of the doughs and prolong the shelf life of the baked products.