Strong quality with weak grist – EMCEgluten Enhancer at work.
Product video (english)

Strong quality with weak grist – EMCEgluten Enhancer at work

Raw materials for baking

Our raw materials for baking are a result of the experience our technologists and expert bakers have gathered over the course of decades. For further information please contact our consultants.

On this page you will find information on:

Raw materials for baking:

Acidity regulators | Malt flours and malt extracts | Emulsifiers | Emulsifier systems | Emulsifier reduction | Vital gluten | Substitutes for vital gluten | Hydrocolloids | Preservatives | Leguminous flours |

Acidity regulators
Active ingredient MC product series Description/effects
Acid and mineral complexes with a buffering effect Rowelit
  • Improves the baking properties of sprout-damaged wheat and rye flours
  • Raises the falling number
  • Corrects undesirable baking properties at increased enzymatic activity
Secalit
  • Improves the swelling properties of mixed and rye bread
Malt flours and malt extracts
Active ingredient MC product series Description/effects
Malt flours, enzyme-active EMCEmalt
  • Boosts oven rise
  • Better browning and more flavour
  • Prolongs the shelf-life
Malt flours, enzyme-inactive EMCEmalt
  • Controls the colour of crumb and crust
  • Malty flavour
Malt extracts, enzyme-inactive EMCEmaltex
  • Better browning and more flavour
  • Crisper crust
Emulsifiers
Active ingredient MC product series Description/effects
Lecithins in powder form
(also hydrolyzed)
Leciflor
  • Better dough properties and machinability
  • Finer crumb structure
  • Longer shelf-life
Mono- / diglycerides Mulgaprime
  • Finer texture/crumb
  • Better dough stability
  • Longer shelf-life
DATEM (diacetyl tartaric ester
of mono- and diglycerides)
Mulgaprime 16
  • Greater gas retention capacity and better fermentation tolerance
  • Larger baked volume
  • Crisper crust
Stearoyl lactylate
(sodium and calcium stearoyl lactylate)
Mulgaprime SSL
  • Lactic acid esters to increase gas retention capacity, fermentation tolerance and baked volume, also to prolong the shelf-life of the crumb
Mulgaprime CSL
Emulsifier systems
Active ingredient MC product series Description/effects
Whipping emulsifier (lactic and acetic acid esters, propylene glycol esters, polyglycerol esters) EMCEsponge
  • Emulsifier systems for making cakes from whipped doughs/batters
Enzyme-emulsifier complexes Multaprime DX
Mulgaprime 54
  • Better machinability
  • Greater water absorption
  • Higher volume yield
  • Even, soft crumb
Lecithins, mono- and diglycerides Mulgaprot Emulsifier complexes for standardizing dough and baking properties. For the following, depending on the flour quality and application:
  • Drying the dough surfaces
  • Increasing the lubricity of the dough
  • Improving machinability
  • Prolonging the shelf-life
Emulsifier reduction
Active ingredient MC product series Description/effects
Esterases, hemicellulases, amylases Alphamalt SFX
  • Increases baked volume
  • Prolongs the shelf-life of the crumb
Esterases and hemicellulases Alphamalt EFX
  • Improves dough stability and fermentation tolerance
  • Increases baked volume
Vital gluten
Active ingredient MC product series Description/effects
Vital gluten EMCEvit
  • Increases dough stability
  • Improves the processing properties of the dough
  • Increases fermentation tolerance
  • Boosts volume yield

 

Lecithinized vital gluten
Ferment active vital gluten
Substitutes for vital gluten
Active ingredient MC product series Description/effects
Enzyme complexes with vegetable proteinsor fibres EMCEgluten Plus
EMCEgluten Enhancer
  • Increases dough stability
  • Improves the processing properties of the dough
  • Increases fermentation tolerance
  • Boosts volume yield

 

Hydrocolloids
Active ingredient MC product series Description/effects
Guar gum powder EMCEgum
  • Produces dryer doughs
  • Increases water binding capacity
  • Prolongs the shelf-life
  • Improves fermentation stability

 

Preservatives
Active ingredient MC product series Description/effects
Calcium propionate EMCEprop
  • Preservative for sliced bread and pastry goods
Potassium sorbate EMCEsorb
  • Slows down the growth of mould
Diacetate EMCErope D
  • Inhibits Bacillus mesentericus, prevents ropiness
Leguminous flours
Active ingredient MC product series Description/effects
Leguminous flours (enzyme-active, toasted, de-oiled, full-fat) SOYnovo – soy flour LENTInovo - lentil flour VIFAnovo - bean flour
  • Brightens the crumb
  • Fine texture