Products for flour improvement

The following tables will give you an overview of the products in our range. We will be pleased to work out an individual solution to meet your particular needs. Please contact our consultants.

On this page you will find information on:

Enzyme Systems:

amylases | hemicellulases | oxidases | proteases |

bromate substitutes |

Flour maturing and oxidizing agents

ascorbic acid | bromate | other oxidizing agents | bleaching agents |

Other flour improvers:

lecithin | malt flours | dough softeners | acidity regulators |

Enzyme Systems

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Amylases
Amylases (other concentrations on request)	ALPHAMALT V	Standardized fungal α-amylase, 900 SKB/g	Reduces Falling Number Boosts oven rising	5 - 40
	ALPHAMALT V 5000	Standardized fungal α-amylase, 5,000 SKB/g	Boosts oven rising Increases volume yield Enhances browning Prolongs shelf-life	2 - 10
	ALPHAMALT A 5070	Standardized fungal α-amylase, 50,000 SKB/g		0.5 - 2
Amylase-hemicellulase complexes	POWERZYM 5000	Amylase with strong hemicellulase side activity, developed for optimum interaction with emulsifiers	Produces doughs with both good elasticity and good stability Good volume Prolongs shelf-life	6 - 12
	POWERZYM 6000	Amylase with strong hemicellulase side activity, developed for strong flours		6 - 15
	ALPHAMALT A 5005	Amylase with standardized hemicellulase side activity	Specially for weak dough properties	10 - 20
	ALPHAMALT A 6003	Amylase with standardized hemicellulase side activity	The standard enzyme for good volume yield from average flours	8 - 15
	ALPHAMALT A 7003	Amylase with standardized hemicellulase side activity	Specially for short glutens and low Falling Numbers	8 – 15
	ALPHAMALT A 8004	Amylase-hemicellulase preparation with a gluten-strengthening effect	High dough stability with very good volume yield	5 - 20
	ALPHAMALT A 9029	Amylase with increased hemicellulolytic side activity	Very good volume yield at a normal or high pentosan content	10 - 20
	APLPHAMALT A 12003	Amylase and hemicellulase with increased endo-xylanolytic effect	Results in very good dough extensibility Very good volume	5 - 15
	ALPHAMALT T 14036	Hemicellulase for increased water absorption	Increases water absorption Dryer dough surfaces Improves dough stability	10 -15
Beta-amylases	BETAMALT 25	Standardized beta-amylase for breaking down starch into maltose	Controlled adjustment of the Falling Number Boosts oven rising Enhances browning Prolongs shelf-life	10 – 50
Glucoamylase	ALPHAMALT GA 5071	Standardized glucoamylase (amyloglucosidase)	Enhances browning Improves rising power with retarded fermentation or freezing	1 – 10
Esterases and lipases	ALPHAMALT EFX	Esterase with a lytic effect on triglycerides, phospholipids and glycolipids; specially for recipes low in fat and sugar	Stabilizes the dough Very good volume formation	0.5 - 2.5
	ALPHAMALT LPX	Standardized lipase for forming emulsifiers in dough	Stabilizes the dough Increases baked volume	0.2 - 5
	ALPHAMALT FSR	Ferulic acid esterase for splitting volume-inhibiting arabinoxylan networks	Synergistic effect with hemicellulase Improves the dough properties Increases volume yield	1 – 10

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Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Hemicellulases
Hemicellulases, pentosanases, xylanases	ALPHAMALT HCC	Hemicellulase with high dosage tolerance, for universal application	Fine texture Firm doughs at low dosages Extensible doughs at high dosages	2 - 12
	ALPHAMALT HCE	Hemicellulase for very good dough extensibility	Extremely extensible doughs	2 - 8
	ALPHAMALT HCJ	Hemicellulase for good dough extensibility; for combining with emulsifiers	Pleasant dough properties High volume yield	1 - 6
	ALPHAMALT TTC	Hemicellulase for drying and firming the dough	For drying and strengthening wheat and rye doughs	1 - 5

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Oxidases
Glucose oxidase	ALPHAMALT GLOXY 7082	Glucose oxidase with catalase side activity	Dries the dough Makes the dough firmer	2 - 25
	ALPHAMALT GLOXY 5080	Glucose oxidase with low catalase side activity	Dries the dough Makes the dough firmer	0.1 - 2
	ALPHAMALT ROX	Enzyme compound based on a non-specific glucose oxidase with side activity on other reducing sugars	Improves the stability of wheat and rye doughs Enhances processing properties Increases water absorption	10 - 20
Sulphhydryl oxidase	ALPHAMALT SOX	Sulphhydryl oxidase for cross-linking protein and oxidation	Strengthens the gluten Improves the tolerance of the dough	1- 10

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Proteases
Proteases	ALPHAMALT PRO	Standardized protease complex for splitting the protein strands of the gluten skeleton	Softens the dough Plastic, easily shaped doughs Reduces resistance Increases extensibility	5 - 20
Proteases	ALPHAMALT B 7031	Mild fungal protease with amylase side activity	Good dough relaxation Reduces water absorption Enhances flavour and browning	5 - 10

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Bromate Substitutes
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Bromate substitute	ALPHAMALT BX The standard bromate substitute	Standardized enzyme preparation, also suitable for extremely long proof times	Very good fermentation stability High volume yield (even with a high fat and sugar content)	20 - 40
	ALPHAMALT BX plus	Bromate substitute containing enzymes, for a very good volume yield	Extremely good fermentation stability Very high volume yield	20 - 40
	ALPHAMALT BE	Standardized enzyme preparation for short dough processes; for combining with ELCO BECS	Good dough processing High volume yield	5 - 12
	ALPHAMALT BS	Bromate substitute based on enzymes and oxidizing agents	All-in-one compound Good tolerance of the doughs to mechanical stress	7 - 15
	ALPHAMALT BXT Tablets	Standardized enzyme preparation for use in bakeries	Very good dough stability Fine crumb structure Extremely high volume yield Less emulsifier required	1 - 7 tablets

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Flour maturing and oxidizing agents

Ascorbic Acid
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Ascorbic acid ⁽¹⁾ (other concentrations on request)	GLUTIN A	Ascorbic acid, 10 %	Enhances dough properties Increases fermentation stability Improves volume yield	20 - 50
	ELCO P 100	Ascorbic acid, 100 %, fine powder, 100 mesh		2 - 6
	ELCO C 100	Ascorbic acid, 100 %, powder, 80 mesh		2 - 6
	ELCO K 100	Ascorbic acid, 100 %, crystalline, 40 - 80 mesh		2 - 6
	ELCO BE CS	Ascorbic acid, encapsulated with fruit acids	As ascorbic acid, but with delayed action More pliant doughs	5 - 15
	ELCO GF 90	Ascorbic acid, 90 %, encapsulated with fat		3 - 10
1) Ascorbic acid is an antioxidant that is very rapidly converted into an oxidizing agent by the flour enzymes present in the dough.

ELCO branded ascorbic acid: a guarantee of reliable production

To make the production process as safe as possible the ascorbic acid must have a precisely defined particle size. If the particles are too large there is a risk that they will be sifted out. If they are too small the dosing system may be blocked. With ELCO C 100, Mühlenchemie has developed a standard for the milling industry that meets the most demanding requirements.

The greatest possible care and standardized production methods

Ascorbic acid has to be manufactured with great care. Mühlenchemie has developed standardized methods of purifying and sifting ascorbic acid to meet the specific requirements of the milling industry and modifying it according to individual customers’ needs. This refining process is carried out at our high-tech plant near Hamburg.

For details, see our information on ascorbic acid, to download as a PDF (716 KB).

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Bromate
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Potassium bromate ⁽²⁾	BROMCO B 50	Potassium bromate, 50 %	Pliant doughs Good fermentation tolerance High volume yield	2 - 15
	BROMCO B 95	Potassium bromate, 95 %		1 - 8
	BROMCO B 100	Potassium bromate, 100 %		1 - 8
2) This flour improver is no longer permitted in the EU and some other countries. National regulations must be observed.

Other Oxidizing Agents
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Azodicarbonamide ⁽²⁾	OXEM 10	Azodicarbonamide, 10 %	Improves fermentation tolerance Increases volume yield	5 - 20
	OXEM 23	Azodicarbonamide, 23 %		2 - 8
	OXEM 100	Azodicarbonamide, 100 %		0.5 - 2
Calcium peroxide ⁽²⁾	CALCO C 75	Calcium peroxide, 75 %	Mild oxidizing agent for dry doughs, for combining with other oxidation systems	2 - 20
2) This flour improver is no longer permitted in the EU and some other countries. National regulations must be observed.

Bleaching Agents
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Benzoyl peroxide ⁽²⁾	DECOLOX 27	Benzoyl peroxide, 27 %	Strong bleaching effect in flour Strengthens the gluten structure	20 - 60
Benzoyl peroxide ⁽²⁾	DECOLOX 32	Benzoyl peroxide, 32 %		15 - 50
2) This flour improver is no longer permitted in the EU and some other countries. National regulations must be observed.

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Other flour improvers

Lecithin
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Basis (%)
Lecithin	MULGAPROT Plus	Spray-dried complex of phospholipids and mono-/diglycerides, with 1 % ascorbic acid as a "tracer"	Standardized baking properties Dry dough surfaces Increases the lubricity of the dough Improves machinability Prolongs shelf-life Fine texture	0.1 - 0.3
	MULGAPROT E	As MULGAPROT Plus, but without ascorbic acid		0.1 - 0.3
	MULGAPROT S1	Complex of phospholipids with a larger proportion of mono-/diglycerides		0.1 - 0.3

Malt Flours
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Basis (%)
Malt flours, enzyme-active	EMCEmalt	Standardized wheat malt flour	Boosts oven rising Better browning and more flavour Prolongs shelf life	0.05 - 2
	EMCEmalt organic	Standardized wheat malt flour, organic		0.05 - 2
	EMCEmalt bio	Standardized barley malt flour, organic		0.05 - 2

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Dough Softeners
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour
Cysteine	EMCEsoft P	L-cysteine hydrochloride anhydrate, 100 %	Shortens mixing times Improves the handling properties of the dough Lowers resistance Increases extensibility Softens the gluten Enhances tenderness and reduces cracking with biscuits and crackers	1 - 10 g
	EMCEsoft P 10	L-cysteine hydrochloride anhydrate, 10 %, with enhanced flow properties and standardized granulation		10 - 50 g
	PORIT L	Cysteine compound with prolonged effect		5 - 20 g
Yeast and enzyme complexes	EMCErelax	Inactivated yeast with strong reducing potential	Softens the gluten Enhances tenderness and reduces cracking with biscuits and crackers	0.1 - 0.3 kg
Yeast and enzyme complexes	EMCErelax K	Enzyme-mineral complex for crispbread, biscuits and crackers		1 kg

Acidity Regulators
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Acidity regulators	ROWELIT	Acid and mineral complex with buffering effect	Improves the baking properties of sprout-damaged wheat and rye flours Raises the Falling Number Corrects undesirable baking properties at increased enzyme activity	50 - 200
Acidity regulators	SECALIT	Acid and mineral complex with buffering effect	Improves the swelling properties of mixed wheat and rye bread	10 - 50

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Questions and Answers |
Glossary |

Products for flour improvement

Enzyme Systems

Amylases

Hemicellulases

Oxidases

Proteases

Bromate Substitutes

Flour maturing and oxidizing agents

Ascorbic Acid

ELCO branded ascorbic acid: a guarantee of reliable production

The greatest possible care and standardized production methods

Bromate

Other Oxidizing Agents

Bleaching Agents

Other flour improvers

Lecithin

Malt Flours

Dough Softeners

Acidity Regulators