Bakers Journal

Two new enzyme applications

May 16, 2008
By M├╝hlenchemie GmbH & Co. KG

Mühlenchemie GmbH & Co. KG now offers its customers two innovative new products for standardizing and improving flours. The enzyme Alphamalt SOX stabilizes doughs while they are being processed.

Its benefits lie in its specific effects and its longer storage life as
compared to similar enzymes. The second new product, Alphamalt FSR,
optimizes the rheological properties of the dough and has additional
effects in conjunction with other enzymes, particularly hemicellulases.
These synergisms reduce the cost of using enzymes.

For more information, please contact Mühlenchemie GmbH & Co. KG through their website at .


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