Muehlenchemie presents two new enzyme applications

摘要

Muehlenchemie 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.