Enzymes

Acidity regulators

Active ingredient Description/effects
Lecithins in powder form
(also hydrolyzed)
  • Better dough properties and machinability
  • Finer crumb structure
  • Longer shelf-life

Malt flours and malt extracts

Active ingredient Description/effects
Malt flours, enzyme-active
  • Boosts oven rise
  • Better browning and more flavour
  • Prolongs the shelf-life
  • Controls the colour of crumb and crust
  • Malty flavour
Malt extracts, enzyme-inactive
  • Better browning and more flavour
  • Crisper crust

Emulsifiers

Active ingredient Description/effects
Lecithins in powder form
(also hydrolyzed)
  • Better dough properties and machinability
  • Finer crumb structure
  • Longer shelf-life
Mono / diglycerides
  • Finer texture/crumb
  • Better dough stability
  • Longer shelf-life
DATEM (diacetyl tartaric ester
of mono- and diglycerides)
  • Greater gas retention capacity and better fermentation tolerance
  • Larger baked volume
  • Crisper crust
Stearoyl lactylate
(sodium and calcium stearoyl lactylate)
  • Lactic acid esters to increase gas retention capacity, fermentation tolerance and baked volume, also to prolong the shelf-life of the crumb

Emulsifier systems

Active ingredient Description/effects
Whipping emulsifier (lactic and acetic acid esters, propylene glycol esters, polyglycerol esters)
  • Emulsifier systems for making cakes from whipped doughs/batters
Enzyme-emulsifier complexes
  • Better machinability
  • Greater water absorption
  • Higher volume yield
Lecithins, mono- and diglycerides

Emulsifier complexes for standardizing dough and baking properties. For the following, depending on the flour quality and application:

  • Drying the dough surfaces
  • Increasing the lubricity of the dough
  • Improving machinability
  • Prolonging the shelf-life

Emulsifier Reduction

Active ingredient Description/effects
Esterases, hemicellulases, amylases
  • Increases baked volume
  • Prolongs the shelf-life of the crumb
Esterases and hemicellulases
  • Improves dough stability and fermentation tolerance
  • Increases baked volume

Vital Gluten

Active ingredient Description/effects
  • Vital gluten
  • Lecithinized vital gluten

  • Ferment active vital gluten

  • Increases dough stability
  • Improves the processing properties of the dough
  • Increases fermentation tolerance
  • Boosts volume yield

Substitutes for Vital Gluten

Active ingredient Description/effects

Enzyme complexes with vegetable proteinsor fibres

  • Increases dough stability
  • Improves the processing properties of the dough
  • Increases fermentation tolerance
  • Boosts volume yield

Hydrocolloids

Active ingredient Description/effects
Guar gum powder
  • Produces dryer doughs
  • Increases water binding capacity
  • Prolongs the shelf-life
  • Improves fermentation stability

Preservatives

Active ingredient Description/effects
Calcium propionate
  • Preservative for sliced bread and pastry goods
Potassium sorbate
  • Slows down the growth of mould
Diacetate
  • Inhibits Bacillus mesentericus, prevents ropiness

Leguminous flours

Active ingredient Description/effects
Leguminous flours (enzyme-active, toasted, de-oiled, full-fat)
  • Brightens the crumb
  • Fine texture