ENZYMES FO FLOUR - FOR MILLERS


Enzymatic preparations - advantages

strengthening of the gluten network,
increase in bread volume by approximately 20%,
much greater water absorption,
lighter crumb,
extended freshness,
proper crumb structure,
thin, crispy crust, shiny and baked,
easy slicing without crushing,
standardization of protein content in the dough,
easier mechanical processing,
extension of freshness of breads,
increased tolerance to fermentation,
increased number of available carbohydrates

ENZYMES FOR FLOUR - FOR BEAKERS


Enzymatic preparations perfect for the production of wafers and biscuits - advantages


elongation of spreadability
weakened hygroscopy
weakened gluten networking
easier mechanical processing
contribution to the equalization of dough hardness
reduction of the brittleness of the product in a further process
decreased absorption of water and energy


ENZYMES IMPROVING FLOUR BAKING ABILITY

alpha-amylase (α-amylase), xylanase, amyloglucosidase increases water absorption, whitens crumb, increases the volume of baking, extends freshness
fungal amylase increases the volume and extensibility, alpha fungal amylase, protease free, modification of gluten, extends bread shelf lif and improves crust's colour
protease cuts too long chemical bonds, to be used for flour of large spreadability
glucose oxidase increases the volume, improves the taste, the bread does not crumble, replaced bromate
glucose oxidase for flour with a low falling number (too strong amylase), improves the strength of the dough, crumb structure and texture of the bread, substitutes bromate
non-pathogenic, genetically unmodified variety of protease weakens hygroscopicity; extends spreadability; for the production of cakes, biscuits, wafers; easier processing of dough, increased extensibility; very efficient modification of gluten
pentosanases easier processing of the dough, increased extensibility, the structure of crumb, volume, pentosanases without protease of high activity. Source: Trichoderma. Reduces the viscosity of the dough. Can be used in bread improvers.
amylase, pentosanases enhances effect of gluten, universal improver for too small lots of cereals of different parameters
lipase whitens bread crumb, removes the problem of "red baking and sticky crumb", increased volume, crumb structure, competitively priced, ensures the durability for a long fermentation
maltase/AMG volume and colour of the crust, increases the level of available glucose, suitable for rye bread and dough with a low sugar content, improved shelf
alpha-amylase (α-amylase) easier kneading of dough, extensibility, crumb structure, volume, special amylase for French bread, universal bread improver, also for frozen dough
proteinase, pentosanases easier kneading of dough, increased extensibility, very effective modification of gluten, can be a substitute for metabisulfite
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