| Active ingrediënt |
MC Product series |
Description/effects |
Enzyme systems with multiple specificity
|
| Amylase-hemicellulase complexes with different side activities, depending on the flour quality |
|
- Doughs with good extensibility and good stability result in better machinability
- High volume yields
|
|
|
- Enzyme compounds with amylases as leading enzymes and dough-drying components (specific xylanases, oxidases etc.)
|
| Hemicellulase complexes |
|
- Enzyme compound with hemicellulases as leading enzymes; combined with different side activities, depending on the flour quality
|
Carboxylesterases (triacyl lipases,
phospholipases and glycol lipases) |
- Alphamalt EFX
- Alphamalt LPX
- Alphamalt LP
|
- Enzyme complexes with specificity for triglycerides, phospholipidsand glycolipids naturally present in the flour. Standardized side activities for:
- Stabilizing the dough
- Increasing the volume yield
- Enhancing texture
- Brightening the crumb
|
| Carboxylesterase-amylase complexes |
- Alphamalt B
- Alphamalt BK
- Alphamalt LQ
|
- Enzyme complexes with proteolytic leading activity and standardizedside activities
- Expansion of the gluten
- Prevention of blister formation with strong gluten
- Faster fermentation
- Enhanced flavour formation
- Greater extensibility
- Softer doughs
- Rapid and powerful liquefaction of the dough, especially with wafer batters
- Fewer broken wafers
- Homogeneous wafer batters
- Prevention of cracks in biscuits and crackers
|
| Proteolytic enzyme complexes |
|
- Enzyme complexes
- Enhanced texture
- Longer shelf-life for wrapped goods
|
Bromate substitutes
|
| Bromate substitutes based on enzymes, with or without oxidation systems |
- Alphamalt
BX
- Alphamalt BE
- Alphamalt BS
- Alphamalt BXT
|
- Standardized enzyme and oxidation systems for:
- Long or short dough processes
- High volume yields, even with large percentages of fat and Sugar
|
ADA substitute
|
| Azodicarbonamide replacer based on enzymes |
|
- Standardized enzyme systems for long or short dough processes
|
