Products

Mulgaprime is an emulsifier that contains monoglycerides and diglycerides as the active components and has a fine texture. The addition of emulsifiers combines non-miscible substances to form stable emulsions. In the baking process, emulsifiers ensure homogeneous distribution of the individual ingredients and good retention of the gas bubbles in the dough. They also make the doughs pliable to work and give the baked products a long shelf life.

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

Alphamalt BA is an enzyme with mono-specifity which contains bacterial alpha-amylases as the active component.

EMCEmalt contains malt flour from germinated grain as the active component. Malt flours have a positive effect on the quality of bakery products. Enzyme-active malt flours improve the processing properties of the dough, while coloring and flavoring malt flours and water-soluble malt extracts lend the products an attractive appearance.

EMCEvit is a vital wheat gluten which contains vital gluten, lecithinized vital gluten and ferment active vital gluten as the active components.

EMCEsorb is a preservative which contains potassium sorbate as the active component. One little spot of mold is enough to make a whole loaf inedible. The use of preservatives slows down the growth of molds and considerably prolongs the microbiological stability of the baked goods.

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.

DECOLOX contains benzoyl peroxide as the active ingredient. Oxidizing agents are powerful additives that speed up maturation of the flour, stabilize the dough, increase the volume yield or brighten the color of the crumb.

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.

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

Secalit is an acidity regulator which contains acid and mineral complexes with a buffering effect as the active components. 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.

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.

EMCEprop contains calcium propionate as the active component. One little spot of mold is enough to make a whole loaf inedible. The use of preservatives slows down the growth of molds and considerably prolongs the microbiological stability of the baked goods.

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

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

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.

Leciflor ER 500 is an emulsifier which contains lecithins in powder form (also hydrolyzed) as the active component. The addition of emulsifiers combines non-miscible substances to form stable emulsions. In the baking process, emulsifiers ensure homogeneous distribution of the individual ingredients and good retention of the gas bubbles in the dough. They also make the doughs pliable to work and give the baked products a long shelf life.

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