Fungal α-amylase with strong hemicellulase sideactivity,

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1 September 2000 INFORMATION FOR CUSTOMERS, PARTNERS AND STAFF Our Mission We build quality into flour! Our core business is flour improvement in all its forms, from classic flour treatment to concentrates for ready-mixed flours. For over 75 years we have been a competent partner of the milling industry, and we are one of the world s leading suppliers in the field of flour treatment. Our product development and consultancy services are all based on the Mühlenchemie motto: Doughs must be within the rheological optimum Doughs must be within the enzymatic optimum The rheological optimum and the enzymatic optimum must be properly balanced. products. This means that the information needed for rating the quality of a flour can only be obtained by testing the dough and carrying out baking trials. We know how to adjust flours to the processing characteristics needed for a particular product, even when there are great fluctuations in the initial quality of the flour. For only properly adjusted flours ensure smooth and efficient Flour Quality between Nature and Technology In many mills throughout the world, flours are still rated solely according to their analytical quality characteristics. Although such ratings make it possible to judge the level of consistency in production, they give little information on processing. It is the characteristics of the doughs made from the flour their rheological, kneading tolerance, surface moisture and fermentation stability that really determine the quality of the baked Wheat is one of the world s most important basic foods. Over 450 million tonnes of wheat a year are processed for human nutrition, a large proportion of it for bread, bread rolls, biscuits, crackers, pasta and similar products. But with no other basic food do fluctuations in the raw material have such an effect on the nature of the product and its processing characteristics as with wheat flour. Different grain varieties, soil quality, climate and harvesting conditions, storage Mühlenchemie GmbH Kornkamp 40 D Ahrensburg Tel.: +49(0) Fax: +49(0) info@muehlenchemie.de homepage:

2 and milling cause deviations from the quality specifications that constantly lead to disruptions and problems during processing and in the production of the many different types of baked goods. The typical reasons for inferior quality include: Reduced availability of quality wheat Absence of weak wheat quality (e.g. for biscuit production) Unavailabilty of uniform lots Qualitiy fluctuations between one consignement and the next Supply of unsuitable wheat varieties Supply of grain lots damaged before harvesting or during storage (sprout, heat and drought damage; insect infestation) Our Key Competence: Enzyme Technology Solutions that add value are part of our successful corporate philosophy. One example is research into the baking of enzymes in conjunction with lecithin, emulsifiers and other ingredients for specific or new applications. In order to examine the phenomenon of enzymes in all its diversity especially in baking technology and to develop their use we established the enzyme company STERN-ENZYM some ten years ago. This gave a team of specialists the scope and the means of concentrating entirely on baking enzymes as our key competence. With the well-known brands ALPHAMALT, POWERZYM and STERNZYM we have helped to create pioneering solutions in the field of enzyme technology for bread and other bakery products. These results in many different problems and necessities: Compensation of low gluten and protein content Correction of excessively strong wheat varieties Adjustment of qualities with moist, weak doughs Compensation of lots damaged while growing Financial necessity of using partsubstitutes (mais, Tapioca, etc.) Informing customers of special regional features or characteristics of a particular crop Damage and deficiencies occur in all regions including the United States with its proverbial top qualities. In many cases, skilled flour treatment offers the only means of making baked products with a good flavour at reasonable prices.

3 1. Flour Improvers 1.1. Improvers for wheat flour Ascorbicacid MC Quality Description Properties in Dough and Quantity per Baked Goods 100 kg Flourl GLUTIN A Ascorbic acid, 10 % g ELCO A 25 Ascorbic acid, 25 %! Enhances dough g ELCO A 75 Ascorbic acid, 75 %! Improves fermentation 3-8 g ELCO P 100 stability Ascorbic acid, 100 %,! Increases volume yield powder form 2-6 g ELCO K 100 Ascorbic acid, 100 %, 2-6 g crystalline form ALPHAMALT V Standardized fungal α-! Amylases Enzymes (1) amylase, 900 SKB/g ALPHAMALT V 1000 Standardized fungal α- amylase, 1,000 SKB/g ALPHAMALT VC 5000 Standardized fungal α- amylase, 5,000 SKB/g ALPHAMALT A 4050 Standardized fungal α- amylase, 40,000 SKB/g ALPHAMALT A 5070 Standardized fungal α- amylase, 50,000 SKB/g! Amylase- POWERZYM Fungal α-amylase with hemi- strong hemicellulase sideactivity, cellulase- developed for complexes optimum synergism with emulsifiers ALPHAMALT A 5005 Fungal α-amylase with standardized hemicellulase side-activity ALPHAMALT A 6003 Fungal α-amylase with standardized hemicellulase side-activity ALPHAMALT A 7003 Fungal α-amylase with standardized hemicellulase side-activity ALPHAMALT A 8004 Amylase-hemicellulase preparation with ascorbic acid ALPHAMALT A 9007 Amylase-hemicellulasepreparation specially for high-gluten, low-enzyme flours, e.g. for hamburger buns ALPHAMALT A 9029 Amylase with increased hemicellulolytic side-activity ALPHAMALT T 8006 Amylase-hemicellulase preparation with enhanced water-binding capacity! Boosts oven rising! Increases volume yield! Enhances browning! Produces doughs with good elasticity! and good stability! Good volume! Specially for weak dough Specially for short doughs! Specially for short dough and low falling numbers! High dough stability with very good volume yield! Good lubricity of the dough even with very strong flours! Good interaction with emulsifiers! Very good volume yield at a normal or high pentosan content! Good dough stability! Dryer dough surfaces 5-40 g 5-40 g 2-10 g 1-3 g g 6-12 g g 8-15 g 8-15 g 5-20 g 1-5 g g g (1) We supply customized enzyme formulations to solve specific problems.

4 (1.1.) Improvers for wheat flour (continued)! Hemicellulases/ pentosanase/ xylanase! Proteases! Betaamylases MC Quality ALPHAMALT HC 45 ALPHAMALT HC 7002 APHAMALT PRO ALPHAMALT B 7031 BETAMALT 25 Description Hemicellulase for extra-high extensibility of the dough Hemicellulase for good extensibility of the dough, for combining with emulsifiers Standardized protease complex for splitting the protein strands of the gluten skeleton Mild fungal protease with amylase side-activity Standardized beta-amylase for breaking down starch to maltose Lecithin LECIFLOR 60 Spray-dried lecithin powder, 60 %, instantized LECIFLOR 100 Deoiled baking lecithin, 97 %, phospholipid complex Wheat gluten! Wheat gluten! Lecithinized wheat gluten! Enzymeactivated wheat gluten MULGAPROT plus MULGAPROT O MULGAPROT S1 EMCEvit C EMCEvit plus EMCEvit MB Spray-dried complex of phospholipids, monodiglycerides and ascorbic acid, powdered As MULGAPROT plus, but without ascorbic acid Complex of phospholipids with a higher percentage of mono-diglycerides Standardized, baking-active wheat gluten Lipoprotein complex based on wheat gluten with encapsulated phospholipids Lipoprotein complex based on wheat gluten with encapsulated phospholipids and enzymes, specially for mixed wheat and rye bread Properties in Dough and Baked Goods! Extremely good extensibility! Pleasant dough! High volume yield! Softening of the dough! Supple, easily shaped doughs! Reduces the resistance of the dough! Increases extensibility! Good expansion! Reduced water absorption! Enhanced flavour and browning! Controlled correction of falling number! Greater oven rising! Enhanced browning! Prolonged shelf life! Enhances dough! Increases fermentation stability! Greater volume yield! Distribution agent! Standardizes baking! Dry dough surfaces! Increased lubricity! Better machinability! Prolonged shelf life! Fine texture! Increases the stability of the dough! Enhances the processing characteristics! Increases fermentation stability Quantity per 100 kg Flour 2-8 g 5-15 g 5-20 g 5-10 g g % % % % % 1-3 % 1-3 % 1-2 %

5 (1.1.) Improvers for wheat flour (continued) MC Quality Description Malt flour EMCEmalt Standardized malt flour, enzyme-active Cysteine Acidity regulators (buffer substances) Properties in Dough and Baked Goods! Greater oven rise! Enhanced browning and flavour! Longer shelf life EMCEsoft P L-cysteine hydrochloride anhydrate, 100 %! Shorter kneading time EMCEsoft P 10 L-cysteine hydrochloride! Better processing anhydrate, 10 %, with enhanced flow! Reduces extension and standardized resistance granulation! Increases extensibility PORIT L Cysteine compound with prolonged effect ROWELIT Acid and mineral complex! Improves the baking of sproutdamaged wheat and rye flours! Raises the falling number! Corrects undesirable baking at increased enzyme activity SECALIT Acid and mineral complex! Improves swelling! For mixed wheat and rye bread Quantity per 100 kg Flour % 1-10 g g 5-20 g g g Benzoyl DECOLOX 27 Benzoyl peroxide, 27 %! Good bleaching effect on g peroxide (2) the flour DECOLOX 32 Benzoyl peroxide, 32 %! Strengthens the gluten g structure Potassium BROMCO B 50 Potassium bromate, 50 % 2-15 g bromate (2) BROMCO B 95 Potassium bromate, 95 %! Supple doughs 1-8 g! Good fermentation BROMCO B 100 Potassium bromate, 100 % tolerance 1-8 g! High volume yield BROMCO B 80 T Potassium bromate tablets, 80 % 1-2 tablets Bromate ALPHAMALT BE Standardized enzyme 5-12 g! Good dough processing substitute preparation for combining! High volume yield with ascorbic acid Azodicarbonamide (2) ALPHAMALT BX ALPHAMALT BXT tablets Standardized enzyme preparation for extremely long proof times Standardized enzyme preparation for extremely long proof times; for direct use! Very good fermentation stability! High volume yield (even with a high fat and sugar content)! As ALPHAMALT BX g 1-7 tablets OXEM 10 Azodicarbonamide, 10 % 5-20 g! Improves fermentation OXEM 23 Azodicarbonamide, 23 % 2-8 g tolerance! Increases volume yield OXEM 100 Azodicarbonamide, 100 % g (2) These flour improvers are no longer permitted in the EU and some other countries. National regulations must be observed

6 1.2. Flour improvers for biscuits, wafers and crackers MC Quality Description Properties in Dough and Baked Goods Quantity per 100 kg Flour Enzymes! Proteases ALPHAMALT BK 5020 ALPHAMALT BK 5038 ALPHAMALT BK Quick ALPHAMALT LQ 4020 Standardized protease complex for splitting the protein strands of the gluten skeleton Standardized protease complex for splitting the protein strands of the gluten skeleton; with amylase sideactivity Standardized protease complex as a substitute for metabisulfite Standardized protease complex for splitting the protein strands until the dough is liquid; specially for wafers! Dough softening! Supple, easily shaped doughs! Reduces resistance! Increases extensibility! Prevents crazing! Shortens resting time! Properties as ALPHAMALT BK 5020 with enhanced browning! as ALPHAMALT BK 5038! Very marked viscosity reduction! Rapid viscosity reduction! Homogenous batters! No re-stiffening of the batters! Uniform wafer structure! Homogeneous hardness Prevents broken wafers ALPHAMALT LQ 8020 Proteolytic wafer enzyme As ALPHAMALT LQ 4020, but with more rapid viscosity reduction to the same final viscosity g g g g g

7 1.3. Improvers for rye flour Enzymes (1) MC Quality Description! Amylases ALPHAMALT V Standardized fungal α- amylase, 900 SKB/g ALPHAMALT V 1000 Standardized fungal α- amylase, SKB/g ALPHAMALT VC 5000 Standardized fungal α- amylase, SKB/g ALPHAMALT A 4050 Standardized fungal α- amylase, SKB/g ALPHAMALT A 5070 Standardized fungal α- amylase, SKB/g ALPHAMALT A 7003 Fungal α-amylase with standardized hemicellulase side-activity Pentosanases SECABON Standardized enzyme complex for breaking down pentosans and increasing their solubility Wheat gluten! Wheat gluten! Lecithinized wheat gluten! Enzymeactivated wheat gluten Acidity regulators (buffer substances) EMCEvit C EMCEvit plus EMCEvit MB Standardized, baking-active wheat gluten Lipoprotein complex based on wheat gluten with encapsulated phospholipids Enzyme encapsulation Properties in Dough and Baked Goods! Boosts oven rise! Increases baked volume! Enhances browning! Chiefly with softer dough and lower falling numbers! Large volume and fine texture! Good machinability! Better elasticity of the crumb! Increases dough stability! Better processing! Increases fermentation tolerance! Larger volume yield ROWELIT Acid and mineral complex! Improves the baking of sproutdamaged wheat flours and flour mixtures containing rye! Raises the falling number! Corrects undesirable baking at increased enzyme activity (e.g. water release) SECALIT Acid and mineral complex! Improves swelling (for mixed wheat and rye bread)! Facilitates processing of the dough Quantity per 100 kg Flour 5-40 g 5-40 g 2-10 g 1-3 g g 8-15 g 5-20 g 1-3 % 1-3 % 1-2 % g g (1) We supply customized enzyme formulations to solve specific problems.

8 1.4. Flour improvers to solve specific problems Problem MC Quality Description Application Low-enzyme flour BOOSTER V Pre-mix based on activated DATEM Quantity (%) Wheat flour Heat-damaged flour BOOSTER BF Pre-mix based on activated DATEM and minerals Wheat flour Weak flour EMCEbest PRO-G Pre-mix based on activated DATEM and lecithinized wheat gluten Wheat flourl Ropiness EMCEbest DON 004 Pre-mix based on activated DATEM, mono-diglycerides and lecithin Wheat flour, mixed wheat and rye bread Bug-damaged flour EMCEbest DON 002 Pre-mix based on activated DATEM, mono-diglycerides and lecithin Sprout-damaged flour EMCEbest CE Pre-mix based on monodiglycerides, lecithin and food acids Wheat flour Wheat flour Rye flour EMCEvit MB Lipoprotein complex based on wheat gluten with encapsulated phospholipids Pasta flour EMCEvit PA Enzymatically activated lipoprotein complex Rye four, mixed wheat and rye bread Especially wheat flour for making pasta

9 2. Pre-Mixes of s Frame of reference MC Quality Description Application Pre-mixes of active substances for small pastries and other products made from wheat flour! Pre-mixes for products to be frozen ready-baked or raw and for semi-baked goods EMCEfreeze FG EMCEbest SBM EMCEbest Power- Bake Declaration-friendly baking pre-mix based on hydrocolloids, special enzymes and ascorbic acid Baking pre-mix containing emulsifiers, based on malt extract, DATEM and enzymes Baking pre-mix based on phospholipids and enzymes! Croissants! Danish pastries! Baguettes! Pizza! Croissants! Buns! Baguettes! Pizza! Sandwich slices! For all semi-baked wheat products and baguettes Quantity (%) 0.5-1, ,0 1-2! Malt emulsifier Baking pre-mixes for small wheat pastries EMCEbest GP EMCEbest GP Gold Baking pre-mix containing emulsifiers, based on malt extract, DATEM and enzymes Baking pre-mix containing emulsifiers, based on malt extract, DATEM and enzymes! For all types of bread rolls! For all types of bread rolls and pretzels ! Baking pre-mix for flat bread EMCEbest GPC EMCEflat Baking pre-mix containing emulsifiers, based on malt extract, DATEM and enzymes Pre-mix based on emulsifiers, mono-diglycerides and enzymes! For all types of bread rolls with extreme dough- making processes!! Flat bread (Arabian type) ! Baking pre-mix for voluminous flat bread EMCEbest FL Pre-mix based on emulsifiers, lecithin and enzymes! Flat bread (Turkish type ! Whipping emulsifier for sponge mixtures and Madeira cake EMCEsponge 20 Pre-mix based on esterified edible fatty acids! Sponge mixtures! Madeira cake Pre-mixes of active substances for bread Lecithin pre-mixes for bread baking LECIFLOR MB Baking pre-mix based on lecithin fractions! Rye bread and all bread made from mixed flours EMCEstabil RM Baking pre-mix based on special lecithins and enzymes! For stabilizing and prolonging the shelf life of rye bread and all bread made from mixed flours

10 3. Concentrates for Ready-Mixed Flours Frame of Reference MC Quality Description Application Quantity (%) Baking concentrates for functional foods FLOURfit Omega Concentrate for enriching bakery products with omega-3 fatty acids! Mixed rye and wheat bread! Bread rolls 10 FLOURfit Inulin FLOURfit Guarana Concentrate for making baked goods with a probiotic effect Concentrate for making delicate baked goods with a high energy content! Mixed rye and wheat bread! Bread rolls! Baguettes! Biscuits and American cookies! Baking concentrates for special types of bread FLOURplus Ciaguette Concentrate based on wheat sponge dough, enzymes and ascorbic acid! Baguettes! Baguette rolls! Ciabatta 10 FLOURplus Multigrain Multi-grain concentrate! Multi-grain rolls! Multi-grain bread 25 Concentrates for delicate baked goods FLOURplus Sponge G Concentrate for making sponge and fine cake mixtures! Sponges! Madeira and other fine cakes 25 These are just a few examples of our FLOURplus series. For industrial bakeries we offer the "10 Percent" and "25 Percent" products. These are baking concentrates to be made up with 90 % or 75 % of the main components respectively, depending on the type of products to be baked. Our concentrates contain all the important baking agents - usually oils and fats as well - as a homogeneous mixture. Further processing can be carried out by simple mixing techniques in which the main components of the ready-mixed flour such as flour, starch, seeds etc. are added. Ask our baking laboratory about tailor-made concentrates for bread and small baked products like toast slices, pizza, bread rolls, buns, baguettes etc. or for pastry goods (croissants, Danish pastries, short pastry, doughnuts, Madeira cake, sponges, pancake, choux pastry, muffins etc.).

11 4. Raw Materials for Baking MC Quality Description Hydrocolloids EMCEgum 3000 Special guar gum powder with standardized viscosity Wheat gluten! Wheat gluten EMCEvit C Standardized, baking-active wheat gluten! Lecithinized EMCEvit plus Lipoprotein complex based wheat gluten on wheat gluten with encapsulated phospholipids Emulsifiers! Lecithin! Monodiglycerides! Distilled monoglycerides! Selfemulsifying monoglycerides! Diacetyl tartaric ester of mono- and diglycerides! Sodium and calcium stearoyl lactylate (SSL und CSL) LECIFLOR 45 Spray-dried lecithin powder, 45 %, instantized LECIFLOR 60 Spray-dried lecithin powder, 60 %, instantized LECIFLOR 100 Deoiled lecithin, 97 % MULGAPRIME 45 MULGAPRIME 90 MULGAPRIME 75 Mono-diglycerides on a vegetable basis Distilled monoglycerides on a vegetable basis, 90 % monoglyceride content Self-emulsifying monoglycerides, 75 % monoglyceride content Properties in Dough and Baked Products! Dryer doughs! Longer shelf life! Greater fermentation stability! Increases dough stability! Improves processing characteristics! Increases fermentation tolerance! Greater volume yield! Improves releasing effect in wafer production! Enhances dough! Co-emulsifier! Distribution agent! Fine texture! Improves dough stability! Forms inclusion compounds with amylose! Fine crumb! Forms inclusion compounds with amylose! Fine crumb Quantity % MULGAPRIME 8 DATEM, 80 %, powdered MULGAPRIME 10 MULGAPRIME 16 MULGAPRIME SSL MULGAPRIME CSL DATEM, 80 %, powdered, with high efficacy at low doses DATEM, 80 %, powdered, with increased tartaric acid content! Increases gas retention capacity and fermentation tolerance! Increases baked volume! Good, crisp crust Sodium stearoyl lactylate! Forms complexes with protein and starch Calcium stearoyl lactylate! Volume for products with a soft crust ! Tender crumb

12 (4.) Raw Materials for Baking (continued) MC Quality Description Malt flour EMCEmalt Standardized malt flour, enzyme-active Calcium propionate Soy flour Sour dough, dried EMCEprop Standardized calcium propionate; powder, dustfree granulate or fat-coated SOYnovo VE Full-fat soy flour, 40 %, enzyme-active SOYnovo VT Full-fat soy flour, 40 %, toasted, debittered SOYnovo ET Soy flour, deoiled, debittered EMCEdo SR Gently dried rye sour as a reliable, standardized ready concentrate for bread production without sponge doughs EMCEdo SW Gently dried wheat sour as an alternative to rye sour, with a milder taste Properties in Dough and Baked Goods! Boosts oven rising! Enhances browning and flavour! Preservative for sliced bread and delicate baked goods! Brighter crumb! Fine texture! Stabilizes the dough! Enhances flavour! Increases baked volume! Stabilizes the dough! Shorter crumb structure! Natural dough acidifier! Improves dough stability! Enhances flavour Quantity %

13 Produkt Programm Product Range Blending Technology for a New Century Those who are familiar with blending technology are well aware that the production of good active ingredients for flour and baking is a science in its own right. Detailed know-how and years of experience are a part of it. We have realized our ideas and visions of a modern blending plant for functional flour improvers and flour treatment agents in Wittenburg, 75 Kilometres east of Hamburg. At present the factory is the most modern of its kind in Germany. It is designed for a high level of flexibility, in particular to allow quick and reliable production of small batches of problem-solving products for individual customers. Microprocessor-controlled equipment for dosing small amounts of powders and viscose substances ensures that formulations are accurate to the gram. Special blending units fitted with spraying, heating and cooling devices ensure extremely fine, homogeneous distribution. Even substances that are difficult to blend, such as lecithin, are compounded into free-flowing pre-mixes by methods we have developed ourselves. Strictly separated blending lines make it possible to produce different agents and concentrates without cross-contamination. Mühlenchemie GmbH Kornkamp 40 D Ahrensburg Tel.: +49(0) Fax: +49(0) info@muehlenchemie.de homepage: