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Flour solutions are FiE focus for Mühlenchemie
11 Nov 2015At Food Ingredients Europe 2015 (1 – 3 December, Paris) Mühlenchemie will be focusing on solutions enabling the milling industry to produce quality flours even when the raw material situation is unsatisfactory.

At Food Ingredients Europe 2015 (1 – 3 December, Paris) Mühlenchemie says it will be focusing on solutions enabling the milling industry to produce quality flours even when the raw material situation is unsatisfactory. The latest combinations of enzymes and other active substances to be presented in Paris – Powerzym Glut-X and Alphamalt AX – are alternatives to vital wheat gluten or azodicarbonamide. Deltamalt FN-A and FN-B extend the range of products for lowering the falling number.
With Powerzym Glut-X, Mühlenchemie will present in Paris an enzyme system specially developed for the production of baguette flours. It offers mills the possibility of reducing the proportion of vital wheat gluten, the company says, which is becoming increasingly expensive to use because of rising raw material prices. Only 0.02% Powerzym Glut-X is sufficient to reduce the amount of gluten added to the flour from 0.5 to 0.1%. The enzyme system is adjusted to the fermentation times usual at French bakeries and is said to ensure a crisp crust, a soft crumb and the typical baguette flavour. Since azodicarbonamide (ADA) is being prohibited in more and more countries, Mühlenchemie notes, mills are constantly looking for alternatives to this flour maturing agent. With Alphamalt AX, Mühlenchemie will show a combination of enzyme systems with ascorbic acid which is said to have the same properties as ADA in respect of dough tolerance, dough stability, volume yield and crumb structure. In fact, according to the company, it is even superior in respect of dough handling and consistency, shelf-life, and the softness of the crumb. Deltamalt FN-A and FN-B are two further solutions devised by Mühlenchemie which it says enable companies to respond to changes in the raw materials situation, with the new enzyme systems making it possible to adjust the falling number of flours. For bakers and millers, the falling number is the measure of the flour’s natural enzymatic activity and is regarded as a quality parameter, the company explains, noting that it is enzymatic activity that determines the properties of the dough and crumb, baked volume, and the impression of freshness created by the loaves. The addition of enzyme-based flour improvers already enables millers to compensate for fluctuations in the baking properties of flours. Besides this, the latest solutions Deltamalt FN-A and Deltamalt FN-B also reduce the falling number of the flour and thus help to maintain the required quality standards.