Flour Problems |
| Frame of Reference
|
MC Quality
|
Description
|
Application
|
Quantity, Flour Basis (%)
|
Low-enzyme flour |
BOOSTER V |
Premix based on activated DATEM (1) |
Wheat flour |
0.2 - 0.5 |
Heat-damaged flour |
BOOSTER BF |
Premix based on activated DATEM and minerals |
Wheat flour |
0.1 - 0.5 |
Weak flour |
EMCEbest PRO-G |
Premix based on activated DATEM and lecithinized wheat gluten |
Wheat flour |
1 - 2 |
Ropiness |
EMCEbest DON 004 |
Premix based on activated DATEM, mono-/diglycerides and lecithin |
Wheat flour, mixed wheat and rye bread |
0.5 - 1 |
Bug-damaged flour |
EMCEbest DON 002 |
Premix based on activated DATEM, mono-/diglycerides and lecithin |
Wheat flour |
0.5 - 1 |
Sprout-damaged flour |
EMCEbest CE |
Premix based on mono-/diglycerides, lecithin and food acids |
Wheat flour |
0.5 - 1 |
(1) DATEM: diacetyl tartaric ester of mono- and diglycerides obtained from edible fats (baking emulsifier) |
Rye Flour |
| Frame of Reference
|
MC Quality
|
Description
|
Application
|
Quantity per 100 kg Flour
|
Structure and volume of the dough |
SECABON |
Standardized enzyme compound acting on pentosans in the rye |
Rye flour and mixtures of rye and wheat |
5 - 20 g |
Dough stability and baked volume |
EMCEvit MB |
Lipoprotein complex based on wheat gluten with encapsulated phospholipids |
Rye flour and mixtures of rye and wheat |
1 - 2 kg |
Dough stability and handling |
EMCEstabil RM |
Baking premix based on special lecithins and enzymes |
Rye flour and mixtures of rye and wheat |
0.5 - 2 kg |
Dough stability and handling |
ALPHAMALT ROX |
Enzyme compound based on a non-specific glucose oxidase, also acting on other reducing sugars |
- Increases the stability of wheat and rye doughs
- Enhances the processing properties
- Increases water absorption
|
10 - 20 g |
Functional Food |
| Frame of Reference
|
MC Quality
|
Description
|
Application
|
Quantity, Flour Base (%)
|
Baking concentrates for making functional foods |
FLOURfit Omega |
Concentrate for enriching baked products with omega-3 fatty acids |
- Mixed rye and wheat bread
- Bread rolls
|
10 |
FLOURfit Inulin |
Concentrate for making baked goods with a probiotic effect |
- Mixed rye and wheat bread
- Bread rolls
- Baguettes
|
10 |
FLOURfit Guarana |
Concentrate for making pastry goods providing energy |
|
10 |
FLOURfit Lecithin |
Concentrate for making baked goods rich in phospholipids |
- Bread and rolls containing seeds
|
20 |
FLOURfit Protein |
Concentrate for making baked goods with added nutritional value |
- Products made from wheat flour
|
10 - 20 |
Baking concentrates for making special types of bread |
FLOURplus Ciaguette |
Concentrate based on wheat sponge dough, enzymes and ascorbic acid |
- Baguettes
- Baguette rolls
- Ciabatta
|
10 |
FLOURplus Multigrain |
Multigrain concentrate |
- Multigrain rolls
- Multigrain bread
|
25 |
