November 17, 2015

17/11/2015: Mühlenchemie at FIE 2015

At Food Ingredients Europe 2015 (Stand 6 F29) 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 – 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.

With Powerzym Glut-X, Mühlenchemie will present an enzyme system specially developed for the production of baguette flours. It offers mills the potential to reduce the proportion of vital wheat gluten, which is becoming increasingly expensive to use because of rising raw material prices. Only 0.02 percent Powerzym Glut-X is needed to reduce the amount of gluten added to the flour from 0.5 to 0.1 percent. The enzyme system is adjusted to the fermentation times typical of French bakeries and ensures a crisp crust, a soft crumb and the typical baguette flavour.

Since azodicarbonamide (ADA) is being prohibited in more and more countries, mills are constantly looking for alternatives to this flour maturing agent. With Alphamalt AX, Mühlenchemie will show a combination of enzyme systems with ascorbic acid which has the same properties as ADA in terms of dough tolerance, dough stability, volume yield and crumb structure. Furthermore, it gives superior dough handling and consistency, shelf-life and crumb softness.

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. For bakers and millers, the falling number is the measure of the flour’s natural enzymatic activity and is regarded as a quality parameter.
          
http://muehlenchemie.de/english/
Powerzym Glut-X is adjusted to the fermentation times usual at French bakeries and ensures a crisp crust, a soft crumb and the typical baguette flavour. Photo: Mühlenchemie
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 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.

FIE 2015 is at the Paris Exhibition Centre, December 1-3, 2015. You will find Mühlenchemie on Stand 6 F29.  
Read more HERE


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