COST-EFFECTIVE AND ECOLOGICALLY SOUND
From hundreds of single enzymes we formulate enzyme systems that have greater potential effect because of their combination. When designing our enzyme compounds we make use of the synergisms between enzymes and other raw materials such as dietary fibres or hydrocolloids in order to optimize water absorption or reduce the addition of gluten.
Consumers rate texture with a practical test: by feeling and squeezing the product. That means freshness of the crumb and elasticity are not only important criteria for the decision to buy wrapped bread; they also determine when consumers throw away bread because it has “gone stale”. The enzyme systems adjusted to different flour mixtures result in a much fresher and succulent crumb and therefore a more attractive product.
Better volume and stability
The potential of wheat flour lipids was underestimated for a long time, yet the polar lipids – especially glycolipids and phospholipids (lecithins) – have a noticeably positive effect on fermentation tolerance and the stability of the dough structure. This effect can be increased by using lipolytic enzyme systems. Mulgazym optimizes the efficacy of the lipids naturally present in the flour, thus making it possible to reduce the addition of other emulsifiers or avoid it completely.
There is plenty of evidence that excessive salt consumption is detrimental to health. Since a large proportion of the salt consumed daily is taken in through bakery products, some countries have set limits to its use. But besides loss of flavour, a reduction of the salt content has an adverse effect on the stickiness, stability and gas retention capacity of the dough. Our newly developed enzyme compound Saltase compensates for such negative effects on machinability, dough structure and flavour.
In industrial baking, the water binding capacity of the dough plays a crucial role. Good water binding has an important influence on processing and the quality of the finished products. Our high-performance product line TopBake WA optimizes water absorption and improves both the processing properties of the dough and the volume, freshness and crumb elasticity of the finished products. The TopBake WA Pure series is available as a variant without E numbers.
The use of weak flours or gluten-free raw materials like maize, soy or cassava (tapioca) has a marked influence on baking performance. The more problematical the quality of the wheat gluten, or the less gluten the flour contains, the greater is the negative effect on dough stability and volume. The complex ingredients of TopBake Gluten Enhancer compensate for this loss of quality by noticeably strengthening the dough and improving its baking properties. Moreover, TopBake Gluten Enhancer is an effective alternative to the use of vital wheat gluten: 0.1 % TopBake Gluten Enhancer replaces 1 % vital wheat gluten.