Special applications

Active ingredient	MC Product series	Description/effects
Rye flour
Enzyme compound acting on rye pentosans	Secabon	Dough structure Volume
Lipoprotein complex based on vital gluten	EMCEvit	Dough stability Baked volume
Special lecithins and enzymes	EMCEstabil	Dough stability Handling
Enzyme compound based on a non-specific glucose oxidase	Alphamalt ROX	Increases the stability of rye and wheat doughs Better processing properties Greater water absorption
Acid and mineral complexes with a buffering effect	Secalit	Improves the swelling properties of rye bread and mixed wheat and rye bread
Biscuits, crackers, wafers (enzyme systems)
Proteases, some with defined amylase side activities	Alphamalt B	Softens the gluten Expands the gluten Prevents blister formation with strong gluten Speeds up fermentation Improves extensibility Relaxes short gluten structures Increases fermentation power Enhances tenderness Prevents cracking Enhances colour formation
Protease	Alphamalt BK	Softens the dough Plastic, easily shaped doughs Reduces dough resistance Increases extensibility Prevents cracking Shortens dough resting times
Protease / hemicellulase	Alphamalt LQ	Rapid viscosity reduction Homogeneous doughs/batters No stiffening of the batters Even wafer structure Homogeneous hardness Fewer broken wafers Greater throughput Lower energy costs Improves return dough/batter
Biscuits, crackers, wafers (emulsifiers and releasing agents)
Lecithin	Leciflor	Disperses fat Stabilizes the flour suspension Easier release from irons Rapid viscosity reduction Homogeneous batters No stiffening of the batters Even wafer structure Homogeneous hardness Fewer broken wafers Greater throughput Lower energy costs
Phospholipid-enzyme compounds	Leciflor
Pasta
Multi-enzyme compounds	Pastazym	Enhances the visual and sensory properties of fresh and dried pasta
Compounds of enzymes and other active substances	EMCEdur	Firmer structure Less loss through cooking
Steamed doughs
Multi-enzyme compounds	Tigerzym	Stabilizes the dough Increases volume Enhances the crumb structure Smoother surfaces
Tortillas
Multi-enzyme compounds, some with emulsifiers and hydrocolloids	EMCEbest Tortilla EMCEfresh Tortilla	Dough processing properties, product structure and shelf-life of wheat tortillas Rolling properties and soft structure of wheat tortillas, with extended shelf-life

Special applications

Rye flour

Biscuits, crackers, wafers (enzyme systems)

Biscuits, crackers, wafers (emulsifiers and releasing agents)

Pasta

Steamed doughs

Tortillas