Problems and solutions

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.

Grain and crop problems
Problem MC product series Active ingredients
Sprout damage Rowelit Acid and mineral complex with a buffering effect
Heat damage Booster Active concentrate consisting of emulsifiers, enzymes and/or dough stabilizers
Bug damage EMCEbest BugStop
EMCEbest Don
Active concentrate consisting of enzymes, organic acids, mineral complexes and/or emulsifiers
Protein deficiency
Poor protein quality
EMCEgluten Enhancer
EMCEgluten Plus
Vegetable proteins and enzymes
EMCEvit Vital wheat gluten
Weak flour EMCEbest Active concentrate consisting of emulsifiers, enzymes and/or dough stabilizers
Enzyme deficiency Alphamalt α-amylase
Betamalt β-amylase
Active concentrate consisting of emulsifiers, enzymes and/or dough stabilizers
Baking behaviour
Task MC product series Active ingredients
Volume yield Alphamalt Enzyme compounds
Powerzym Enzymes and oxidizing agents
Elco Ascorbic acid
Increased water absorption EMCEbest WA Vegetable fibres, hydrocolloids and enzymes
Longer shelf life Alphamalt Fresh Amylases
EMCEbest WA Vegetable fibres, hydrocolloids and enzymes
Brighter crumb / bleaching SOYnovo Enzyme-active soy flour
LENTInovo Enzyme-active lentil flour
VIFAnovo Enzyme-active bean flour
Reduction / replacement of emulsifiers Alphamalt EFX
Alphamalt SFX
Esterases and hemicellulases
Fine texture Alphamalt
Mulgaprime
Mulgaprot
Compounds of enzymes and emulsifiers
Longer microbiological shelf-life
(mould, ropiness)
EMCEprop
EMCEsorb
EMCErope
Preservatives, acidifying agents