AHRENSBURG, GERMANY — At Food Ingredients Europe 2015, Dec. 1-3, Mühlenchemie GmbH & Co. KG will be focusing on solutions enabling the milling industry to produce quality flours even when the raw material situation is unsatisfactory. The latest combinations of enzymes and other active substances to be presented in Paris, France – Powerzym Glut-X and Alphamalt AX – are alternatives to vital wheat gluten or azodicarbonamide. Deltamalt FN-A and FN-B extend the range of products for lowering the falling number, the company said.
The Powerzym Glut-X Mühlenchemie will present is an enzyme system specially developed for the production of baguette flours. It offers mills the possibility of reducing the proportion of vital wheat gluten, which is becoming increasingly expensive to use because of rising raw material prices, Mühlenchemie said. Only 0.02% Powerzym Glut-X is sufficient to reduce the amount of gluten added to the flour from 0.5% to 0.1%. The enzyme system is adjusted to the fermentation times common at French bakeries and ensures a crisp crust, a soft crumb and the typical baguette flavor.
Since azodicarbonamide (ADA) is being prohibited in more and more countries, mills are constantly looking for alternatives to this flour maturing agent, Mühlenchemie said. The Alphamalt AX Mühlenchemie will show is a combination of enzyme systems with ascorbic acid which has the same properties as ADA in respect to dough tolerance, dough stability, volume yield and crumb structure. In fact it is even superior in respect of dough handling and consistency, shelf-life, and the softness of the crumb.
Deltamalt FN-A and FN-B are two further solutions devised by the flour treatment experts which enable companies to respond to changes in the raw materials situation. The new enzyme systems make it possible to adjust the falling number of flours, Mühlenchemie said. For bakers and millers, the falling number is the measure of the flour’s natural enzymatic activity and is regarded as a quality parameter. It is enzymatic activity that determines the properties of the dough and crumb, baked volume, and the impression of freshness created by the loaves, the company said. The addition of enzyme-based flour improvers already enables millers to compensate for fluctuations in the baking properties of flours. Besides this, the latest solutions Deltamalt FN-A and Deltamalt FN-B also reduce the falling number of the flour and thus help to maintain the required quality standards.
At FIE 2015, Mühlenchemie will be at stand 6 F29 at the Paris exhibition center.