Raw materials for baking

Our raw materials for baking are a result of the experience our technologists and expert bakers have gathered over the course of decades. For further information please contact our consultants.

On this page you will find information on:

Raw materials for baking:

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Emulsifiers
Lecithin	LECIFLOR 100	Deoiled lecithin, 97 %	Improves the machinability of doughs Improves the properties of doughs Co-emulsifier Distribution agent Finer crumb structure Longer shelf-life	0.05 - 0.2
Lecithin	LECIFLOR ER 500	Hydrolyzed rape lecithin, finely sprayed powder, 50 %		0.1 - 0.5
Mono-/diglycerides	MULGAPRIME 45	Mono-/diglycerides on a vegetable basis, 45 % monoglyceride content	Fine texture Enhances dough stability Prolongs shelf-life	0.3 - 1
Mono-/diglycerides	MULGAPRIME 90 F	Distilled monoglycerides on a vegetable basis, 90 % monoglyceride content ⁽²⁾	Forms inclusion compounds with amylose Prolongs shelf-life Fine-textured crumb	0.3 - 1
Diacetyl tartaric ester of mono- and diglycerides	MULGAPRIME 16	DATEM, 80 %, in powder form	Increases gas retention capacity and fermentation tolerance Increases baked volume Good crisp crust	0.2 - 0.4
Sodium and calcium stearoyl lactylate (CSL and SSL)	MULGAPRIME CSL	Calcium stearoyl lactylate	Forms complexes with protein and starch More volume for products with a soft crust Tender crumb with a long shelf-life	0.2 - 0.5
Sodium and calcium stearoyl lactylate (CSL and SSL)	MULGAPRIME SSL	Sodium stearoyl lactylate		0.2 - 0.5
(1) DATEM: diacetyl tartaric ester of mono- and diglycerides obtained from edible fats (baking emulsifier) (2) With very fine particles; for very rapid activation in the dough

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Emulsifying Systems
Acetic acid ester, lactic acid ester	EMCEsponge 40	Emulsifi er for making cakes from whipped masses	All-purpose whipping emulsifi er with increased tolerance to the addition of fat /oil	2 - 6 *
Lactic acid ester, propylene glycol ester	EMCEsponge 100	Emulsifi er for making cakes from whipped masses	All-purpose whipping emulsifi er for quick and strong whipping Chiefl y for products with a light texture and fairly soft crumb structure	2 - 6 *
Lactic acid ester, propylene glycol ester	EMCEsponge 20	Emulsifi er for making cakes from whipped masses. Contains no milk protein	For applications without milk /lactose; similar whipping properties to EMCEsponge 100 Very good properties with chlorinated flours	2 - 6 *
* Based on total dry matter in the mass

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Vital Wheat Gluten
Wheat gluten	EMCEvit C	Standardized baking-active wheat gluten	Greater dough stability Better handling properties of the dough Greater fermentation tolerance Larger volume yield	1 - 3
Lecithinized wheat gluten	EMCEvit Plus	Lipoprotein complex based on wheat gluten, with encapsulated phospholipids		1 - 3
Ferment-activated wheat gluten	EMCEvit MB	Lipoprotein complex based on wheat gluten with encapsulated phospholipids and enzymes, specially for mixed wheat and rye bread		1 - 2

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Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Hydrocolloids
Hydrocolloids	EMCEgum 3000	Special guar gum powder with standardized viscosity	Dries the dough Increases water absorption Prolongs shelf-life Improves fermentation stability	0.3 - 1
Hydrocolloids	EMCEgum A 800	Special agar-agar with standardized gel strength		0.1 - 0.5

Active substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Preservatives
Calcium propionate	EMCEprop	Standardized calcium propionate	Preservative for cut bread and pastry goods	0.1 - 0.5
Potassium sorbate	EMCEsorb	Standardized potassium sorbate	Slows down the growth of mould	0.2 - 0.3
Diacetate	EMCErope D	Standardized sodium diacetate	Inhibits Bacillus mesentericus Prevents ropiness	0.4 – 0.8

Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Basis (%)
Malt Products
Malt flours and malt extracts	EMCEmalt 100	Barley malt flour with colouring effect, enzyme-inactive	Controls the colour of crumb and crust Gives a malty taste	0.1 - 2
	EMCEmalt 300			0.1 - 2
	EMCEmalt 1000			0.1 - 2
	EMCEmaltex MMD	Barley malt extract, enzyme-inactive	Better browning and more flavour Greater crispness	0.5 - 5

Active Substance	MC Quality	Description	Application	Quantity, Flour Basis (%)
Soy Flour
Soy flour	SOYnovo VES	Full-fat soy flour, 40 % protein, enzyme-active	Brighter crumb Fine texture Stabilizes the dough	0.1 - 0.5
	SOYnovo VTS	Full-fat soy flour, 40 % protein, toasted, debittered	Enhances flavour Larger baked volume	0.3 - 1
	SOYnovo EAS	Soy flour, deoiled, enzyme-active, 50 % protein	Brighter crumb Fine texture Stabilizes the dough	0.2 - 2
	SOYnovo ETS	Soy flour, deoiled, debittered, 50 % protein	Stabilizes the dough Shorter crumb structure	0.5 - 2

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Sour Dough Powder
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity, Flour Base (%)
Sour dough, dried	EMCEdo SR	Standardized rye sour for bread production without sponge dough	Natural dough acidifier Better dough stability Enhanced flavour	3 - 10
EMCEdo SW	Gently dried wheat sour with a milder taste	4 - 5

Sour Dough Powder

Active Substance

MC Quality

Description

Properties
in Dough and Baked Goods

Quantity, Flour Base (%)

Sour dough, dried

EMCEdo SR

Standardized rye sour for bread production without sponge dough

Natural dough acidifier

Better dough stability

Enhanced flavour

3 - 10

EMCEdo SW

Gently dried wheat sour with a milder taste

4 - 5

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Raw materials for baking

Emulsifiers

Emulsifying Systems

Vital Wheat Gluten

Hydrocolloids

Preservatives

Malt Products

Soy Flour

Sour Dough Powder