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Ingredients Acidity regulators Amylases Amylase-hemicellulase complexes Ascorbic acid Azodicarbonamide Benzoyl peroxide Beta-amylases Brightening agents Bromate substitutes Calcium peroxide CSL / SSL Cysteine DATEM Di-glycerides Dough softeners Emulsifiers Enzyme Systems Flour maturing agents Glucoamylase Glucose oxidase Hemicellulases Lecithin Malt flours and malt extracts Malt products Mono-glycerides Pentosanases Potassium bromate Proteases Soy flour Xylanases Yeast and enzyme complexes
Applications Biscuits and crackers Bleaching agents Bleaching of flour Bromate Bromate substitutes Ciabatta Croissant Functional food Oxidation Pasta Rye bread Steamed buns Vitaminization Wafers
Problems and tasks Biscuits, blisters Biscuits, cracks Browning Bug damage Damage through drying Dough firming Dough softening Falling Number, high Falling Number, low Flour colour Heat damage Machinability Protein, high Protein, low Ropiness Shelf life, crumb Shelf life, microbial Sprout damage Sticky doughs Wafers, breakage Wafers, viscosity Water absorption
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At our research centre work goes on until we are satisfied with the results
Fresh baguettes must be crisp, smell fresh and have a pleasant taste
With our trial ovens we can simulate any baking situation in the world
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Mühlenchemie GmbH & Co. KG | Kurt-Fischer-Straße 55 | 22926 Ahrensburg, Germany | Phone: +49 / (0) 41 02 / 202-001 | Fax: +49 / (0) 41 02 / 202-010 | info@muehlenchemie.de | www.muehlenchemie.de
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