Steamed Buns and steamed Bread, Yeast Dumplings |
| Frame of Reference
|
MC Quality
|
Description
|
Properties
|
Quantity per 100 kg Flour (g)
|
Steamed buns, steamed bread, yeast dumplings |
TIGERZYM 01 |
Multi-enzyme compound |
- Stabilizes the dough
- Brightens the crumb
- Increases volume
|
0.5 - 5 |
TIGERZYM 03 |
Multi-enzyme compound |
|
20 - 50 |
TIGERZYM 55 |
Enzyme compound based on lipases and hemicellulases |
- Increases dough stability
- Improves crumb structure
- Achieves smoother surfaces
- Increases volume yield
|
0.2 - 2.5 |
TIGERZYM 88 |
Multi-enzyme compound |
- As TIGERZYM 55, but specially for doughs with a low fat and sugar content
|
2 - 25 |
EMCEbest VCR |
Bromate-free baking concentrate based on emulsifiers, enzymes and oxidizing agents |
- Improves the tolerance of the dough to stress
- Very high volume yields, especially with 5 - 10 % sugar in the dough
|
300 - 500 |
Noodle and Pasta Flour |
| Frame of Reference
|
MC Quality
|
Description
|
Properties
|
Quantity per 100 kg Flour (g)
|
Noodle and Pasta Flour |
PASTAZYM |
Multi-enzyme compound |
- Enhances the visual and sensory properties of fresh and dried pasta
|
10 - 30 |
EMCEdur F |
Enzyme complex to enhance boiling and chewing properties; with lipoxygenase |
- Creates a firmer structure
- Reduces loss through boiling
- Lightens the colour
|
100 - 500 |
EMCEdur SF |
Enzyme complex to improve boiling and chewing properties; without lipoxygenase |
- Creates a firmer structure
- Reduces loss through boiling
|
100 - 500 |
EMCEvit PA |
Enzymatically activated lipoprotein complex |
- Creates a firmer structure
- Approximation to durum products
|
500 - 2000 |
