Products

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

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.

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

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.

ELCO C-100 contains ascorbic acid as the active component. With the aid of the enzymes naturally present in the flour, 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. Our renowned quality brand ELCO is valued for its standardized, homogeneous particle size and optimum flow properties.

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.

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.