ELCO branded ascorbic acid, a development by Mühlenchemie
ELCO branded ascorbic acid, a development by Mühlenchemie. Only branded ascorbic acid ensures reliable production. Information on ascorbic acid, to download as a PDF (464 KB)

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 with monospecificity:

Amylases | Amylases for prolonged shelf-life | Hemicellulases | Oxidases | Proteases |

Enzyme systems with multiple specificity:

Enzyme systems with multiple specificity | Bromate substitutes | ADA substitute |

Other flour improvers:

Ascorbic acid | Flour maturing and oxidizing agents | Dough softeners |

Special applications:

Rye flour | Biscuits, crackers, wafers (enzyme systems) | Biscuits, crackers, wafers (emulsifiers and releasing agents) | Pasta | Steamed doughs | Tortillas |

Enzyme systems with monospecificity

Amylases
Active ingredient MC product series Description/effects
Fungal alpha-amylases Alphamalt A
Alphamalt V
  • All desired concentrations
  • Use with high falling numbers
  • Boosts oven rise
  • Increases baked volume, reduces firmness of the dough
Bacterial alpha-amylases Alphamalt BA
  • For use in long-life bakery products to achieve saccharification and enhanced browning
Beta-amylase Betamalt
  • Breaks down starch into maltose for controlled adjustment of the falling number
  • Prolongs the shelf-life
  • Boosts oven rise
Glucoamylase/
amyloglucosidase
Alphamalt GA
  • Breaks down starch into glucose to achieve greater oven rise, especially with retarded fermentation or freezing
  • Enhanced browning
Amylases for prolonged shelf-life
Active ingredient MC product series Description/effects
Bacterial amylases Alphamalt Fresh
  • Enhances browning of baked products
Hemicellulases
Active ingredient MC product series Description/effects
Hemicellulases,
xylanases,
pentosanases
Alphamalt HC
  • Good to extremely good extensibility of the doughs
  • Firms or relaxes the dough
  • Releases water / reduces viscosity
  • Dries and strengthens wheat and rye doughs
  • High volume yields
  • Fine texture
  • Improves machinability
Oxidases
Active ingredient MC product series Description/effects
Glucose oxidase with selected side activities Alphamalt Gloxy
  • Strengthens the gluten
  • Produces firmer dough
  • Increases the stability of wheat and rye doughs
  • Increases water absorption
  • Improves dough tolerance
  • Increases fermentation stability
  • Improves processing properties
Glucose oxidase
(with a wider range of substrates)
Alphamalt ROX
Sulfhydryl oxidase Alphamalt SOX
Proteases
Active ingredient MC-Produktserie Description/effects
Proteases from various sources
(fungal, bacterial, vegetable)
Alphamalt PRO
Alphamalt B
Alphamalt BK
Alphamalt BP
Alphamalt PP
  • Splits the protein strands of the gluten skeleton
  • Plastic, easily shaped doughs
  • Reduces dough resistance
  • Enhances flavour and browning
  • Increases extensibility
  • Prevents cracking of biscuits
  • Shortens dough resting time
Enzyme systems with multiple specificity
Active ingredient MC product series Description/effects
Amylase-hemicellulase complexes with different side activities, depending on the flour quality Alphamalt A
Powerzym
  • Doughs with good extensibility and good stability result in better machinability
  • High volume yields
Alphamalt T
  • Enzyme compounds with amylases as leading enzymes and dough-drying components (specific xylanases, oxidases etc.)
Hemicellulase complexes Alphamalt H
  • Enzyme compound with hemicellulases as leading enzymes; combined with different side activities, depending on the flour quality
Carboxylesterases (triacyl lipases,
phospholipases and glycol lipases)
Alphamalt EFX
Alphamalt LPX
Alphamalt LP
  • Enzyme complexes with specificity for triglycerides, phospholipidsand glycolipids naturally present in the flour. Standardized side activities for:
  • Stabilizing the dough
  • Increasing the volume yield
  • Enhancing texture
  • Brightening the crumb
Carboxylesterase-amylase complexes Alphamalt B
Alphamalt BK
Alphamalt LQ
  • Enzyme complexes with proteolytic leading activity and standardizedside activities
  • Expansion of the gluten
  • Prevention of blister formation with strong gluten
  • Faster fermentation
  • Enhanced flavour formation
  • Greater extensibility
  • Softer doughs
  • Rapid and powerful liquefaction of the dough, especially with wafer batters
  • Fewer broken wafers
  • Homogeneous wafer batters
  • Prevention of cracks in biscuits and crackers
Proteolytic enzyme complexes Alphamalt SFX
  • Enzyme complexes
  • Enhanced texture
  • Longer shelf-life for wrapped goods
Bromate substitutes
Active ingredient MC product series Description/effects
Bromate substitutes based on enzymes, with or without oxidation systems Alphamalt BX
Alphamalt BE
Alphamalt BS
Alphamalt BXT
Standardized enzyme and oxidation systems for
  • Long or short dough processes
  • High volume yields, even with large percentages of fat and sugar
ADA substitute
Active ingredient MC product series Description/effects
Azodicarbonamide replacer based on enzymes Alphamalt AX Standardized enzyme systems for long or short dough processes

Other flour improvers

Ascorbic acid
Active ingredient MC product series Description/effects
Ascorbic acid ELCO Various different grain sizes
40-80 mesh
80 mesh
100 mesh and to customer’s specification
Glutin Standardized concentrations for better dosing
Elco BE CS
Elco GF
Encapsulated ascorbic acid qualities with delayed action
Flour maturing and oxidizing agents 1)
Active ingredient MC product series Description/effects
Azodicarbonamide OXEM
  • Better fermentation tolerance
  • Greater volume yield
Benzoyl peroxide DECOLOX
  • Bleaching agent 1): strong bleaching effect on the flour; firmer gluten structure
Calcium peroxide CALCO
  • Mild oxidizing agent for dry doughs; for combining with other oxidizing systems
Bromate BROMCO
  • Supple doughs
  • Good fermentation tolerance
  • High volume yields

1) These flour improvers are not permitted in the EU. National regulations must be observed.

Dough softeners
Active ingredient MC product series Description/effects
Cysteine EMCEsoft
Porit
  • Shorter mixing times
  • Better processing properties of the doughs
  • Less resistance to extension
  • Greater extensibility
  • Softens the gluten
Yeast and enzyme complexes EMCErelax

Special applications

Rye flour
Active ingredient MC product series Description/effects
Enzyme compound acting on rye pentosans Secabon
  • Dough structure
  • Volume
Lipoprotein complex based on vital gluten EMCEvit
  • Dough stability
  • Baked volume
Special lecithins and enzymes EMCEstabil
  • Dough stability
  • Handling
Enzyme compound based on a non-specific glucose oxidase Alphamalt ROX
  • Increases the stability of rye and wheat doughs
  • Better processing properties
  • Greater water absorption
Acid and mineral complexes with a buffering effect Secalit
  • Improves the swelling properties of rye bread and mixed wheat and rye bread
Biscuits, crackers, wafers (enzyme systems)
Active ingredient MC product series Description/effects
Proteases, some with defined amylase side activities Alphamalt B
  • Softens the gluten
  • Expands the gluten
  • Prevents blister formation with strong gluten
  • Speeds up fermentation
  • Improves extensibility
  • Relaxes short gluten structures
  • Increases fermentation power
  • Enhances tenderness
  • Prevents cracking
  • Enhances colour formation
Protease Alphamalt BK
  • Softens the dough
  • Plastic, easily shaped doughs
  • Reduces dough resistance
  • Increases extensibility
  • Prevents cracking
  • Shortens dough resting times
Protease / hemicellulase Alphamalt LQ
  • Rapid viscosity reduction
  • Homogeneous doughs/batters
  • No stiffening of the batters
  • Even wafer structure
  • Homogeneous hardness
  • Fewer broken wafers
  • Greater throughput
  • Lower energy costs
  • Improves return dough/batter
Biscuits, crackers, wafers (emulsifiers and releasing agents)
Active ingredient MC product series Description/effects
Lecithin
 
   
 
Leciflor
  • Disperses fat
  • Stabilizes the flour suspension
  • Easier release from irons
  • Rapid viscosity reduction
  • Homogeneous batters
  • No stiffening of the batters
  • Even wafer structure
  • Homogeneous hardness
  • Fewer broken wafers
  • Greater throughput
  • Lower energy costs
Phospholipid-enzyme compounds
 
   
 
Pasta
Active ingredient MC product series Description/effects
Multi-enzyme compounds  Pastazym
  • Enhances the visual and sensory properties of fresh and dried pasta
Compounds of enzymes and other active substances EMCEdur
  • Firmer structure
  • Less loss through cooking
Steamed doughs
Active ingredient MC product series Description/effects
Multi-enzyme compounds Tigerzym
  • Stabilizes the dough
  • Increases volume
  • Enhances the crumb structure
  • Smoother surfaces
Tortillas
Active ingredient MC product series Description/effects
Multi-enzyme compounds, some with emulsifiers and hydrocolloids EMCEbest Tortilla
EMCEfresh Tortilla
  • Dough processing properties, product structure and shelf-life of wheat tortillas
  • Rolling properties and soft structure of wheat tortillas, with extended shelf-life