Because of the rising price and declining availability of guar gum powder, the baking industry is seeking alternatives to this raw material. This has led the flour improvement specialist Muhlenchemie to develop a new combination of active enzymatic ingredients. In the production of bread and bread rolls EMCEbest WA serves as an efficient replacement for guar gum powder for water absorption; it also ensures better stability of the dough during preparation and over four percent greater baked volume than guar gum powder. The variant EMCEbest WA Pure also makes it possible to offer "clean label" products, since the enzymatic ingredients in this composition do not require E numbers.
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机译：由于瓜尔胶粉的价格上涨和供应量下降，烘焙行业正在寻找这种原料的替代品。这导致面粉改良专家Muhlenchemie开发了一种新的活性酶成分组合。在面包和面包卷的生产中，EMCEbest WA可作为瓜尔豆胶粉的有效替代品，以吸水。它还可以确保面团在制备过程中具有更好的稳定性，并且烘烤量比瓜尔豆胶粉高出百分之四。由于该组合物中的酶成分不需要E编号，因此EMCEbest WA Pure变体也使提供“清洁标签”产品成为可能。
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