Products for biscuits, crackers and wafers

The products listed here have been tested in our technological laboratory for their quality and processing characteristics. For further information please contact our consultants.

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Products for biscuits, crackers and wafers:

Enzyme Systems | emulsifiers and releasing agents |

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Enzyme Systems
Proteases	ALPHAMALT B 10020	Fungal protease with amylase side activity for gentle softening of the gluten and enhanced fermentation of sponge doughs	Loosens the gluten Prevents blister formation with strong gluten Accelerates fermentation Enhances flavour formation	10 - 50
	ALPHAMALT B 7033	Balanced compound of amylases and proteases, with a wide pH and temperature range	Improves extensibility Relaxes the short gluten structures of strong flours Increases fermentation power Enhances tenderness Prevents cracking Assists colour formation	5 - 20
	ALPHAMALT BK 5020	Standardized protease complex for splitting the protein strands of the gluten skeleton	Softens the dough Plastic, easily shaped doughs Reduces dough resistance Increases extensibility Prevents cracking Shortens dough resting times	50 - 70
	ALPHAMALT BK 5038	Standardized protease complex with amylase side activity	Properties as ALPHAMALT BK 5020, but with enhanced browning	30 - 70
	ALPHAMALT BK 11070	Standardized protease complex with amylase side activity	Properties as ALPHAMALT BK 5038 Rapid softening of the gluten	30 - 50
	ALPHAMALT BK Quick	Standardized protease complex as a substitute for metabisulphite	Very rapid and extensive softening of the dough	20 - 50
	ALPHAMALT LQ 4020	Standardized protease complex for splitting the protein strands to the point of liquefying the dough; specially for wafers	Rapid viscosity reduction Homogeneous batters No re-stiffening of the batters Even wafer structure Homogeneous hardness Fewer broken wafers Greater throughput Reduced energy costs	20 - 50
	ALPHAMALT LQ 8020	Proteolytic enzyme compound	As ALPHAMALT LQ 4020, but with more rapid viscosity reduction to the same final viscosity	20 - 50
	ALPHAMALT LQ 15080	Proteolytic and hemicellulolytic enzyme compound	As ALPHAMALT LQ 4020, but with more rapid viscosity reduction and lower dosage	10 - 30
	ALPHAMALT LQ 12020	Enzyme compound for improving the properties of return doughs	Mobilizes the water reserves Enhances the softness of return doughs	20 - 50

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Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Basis (%)
Emulsifiers and Releasing Agents
Lecithin	LECIFLOR 60	Lecithin bound to a carrier, with very good distributing properties especially in batters	Disperses fat Stabilizes the flour suspension Facilitates release from wafer irons	0.5 - 2
Lecithin	LECIFLOR W	Phospholipid-enzyme compound for wafers	Properties as ALPHAMALT LQ 4020, but with additional releasing effect	0.3 - 0.5

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Products for biscuits, crackers and wafers

Enzyme Systems

Emulsifiers and Releasing Agents