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Enzyme Systems

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Amylases
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Amylases (other concentrations on request)	ALPHAMALT V	Standardized fungal α-amylase, 900 SKB/g	Reduces Falling Number Boosts oven rising	5 - 40
	ALPHAMALT V 5000	Standardized fungal α-amylase, 5,000 SKB/g	Boosts oven rising Increases volume yield Enhances browning Prolongs shelf-life	2 - 10
	ALPHAMALT A 5070	Standardized fungal α-amylase, 50,000 SKB/g		0.5 - 2
Amylase-hemicellulase complexes	POWERZYM 5000	Amylase with strong hemicellulase side activity, developed for optimum interaction with emulsifiers	Produces doughs with both good elasticity and good stability Good volume Prolongs shelf-life	6 - 12
	POWERZYM 6000	Amylase with strong hemicellulase side activity, developed for strong flours		6 - 15
	ALPHAMALT A 5005	Amylase with standardized hemicellulase side activity	Specially for weak dough properties	10 - 20
	ALPHAMALT A 6003	Amylase with standardized hemicellulase side activity	The standard enzyme for good volume yield from average flours	8 - 15
	ALPHAMALT A 7003	Amylase with standardized hemicellulase side activity	Specially for short glutens and low Falling Numbers	8 - 15
	ALPHAMALT A 8004	Amylase-hemicellulase preparation with a gluten-strengthening effect	High dough stability with very good volume yield	5 - 20
	ALPHAMALT A 9029	Amylase with increased hemicellulolytic side activity	Very good volume yield at a normal or high pentosan content	10 - 20
	APLPHAMALT A 12003	Amylase and hemicellulase with increased endo-xylanolytic effect	Results in very good dough extensibility Very good volume	5 - 15
	ALPHAMALT T 14036	Hemicellulase for increased water absorption	Increases water absorption Dryer dough surfaces Improves dough stability	10 -15
Beta-amylases	BETAMALT 25	Standardized beta-amylase for breaking down starch into maltose	Controlled adjustment of the Falling Number Boosts oven rising Enhances browning Prolongs shelf-life	10 - 50
Glucoamylase	ALPHAMALT GA 5071	Standardized glucoamylase (amyloglucosidase)	Enhances browning Improves rising power with retarded fermentation or freezing	1 - 10
Esterases and lipases	ALPHAMALT EFX	Esterase with a lytic effect on triglycerides, phospholipids and glycolipids; specially for recipes low in fat and sugar	Stabilizes the dough Very good volume formation	0.5 - 2.5
	ALPHAMALT LPX	Standardized lipase for forming emulsifiers in dough	Stabilizes the dough Increases baked volume	0.2 - 5
	ALPHAMALT FSR	Ferulic acid esterase for splitting volume-inhibiting arabinoxylan networks	Synergistic effect with hemicellulase Improves the dough properties Increases volume yield	1 - 10

Hemicellulases
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Hemicellulases, pentosanases, xylanases	ALPHAMALT HCC	Hemicellulase with high dosage tolerance, for universal application	Fine texture Firm doughs at low dosages Extensible doughs at high dosages	2 - 12
	ALPHAMALT HCE	Hemicellulase for very good dough extensibility	Extremely extensible doughs	2 - 8
	ALPHAMALT HCJ	Hemicellulase for good dough extensibility; for combining with emulsifiers	Pleasant dough properties High volume yield	1 - 6
	ALPHAMALT TTC	Hemicellulase for drying and firming the dough	For drying and strengthening wheat and rye doughs	1 - 5

Oxidases
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Glucose oxidase	ALPHAMALT GLOXY 7082	Glucose oxidase with catalase side activity	Dries the dough Makes the dough firmer	2 - 25
	ALPHAMALT GLOXY 5080	Glucose oxidase with low catalase side activity	Dries the dough Makes the dough firmer	0.1 - 2
	ALPHAMALT ROX	Enzyme compound based on a non-specific glucose oxidase with side activity on other reducing sugars	Improves the stability of wheat and rye doughs Enhances processing properties Increases water absorption	10 - 20
Sulphhydryl oxidase	ALPHAMALT SOX	Sulphhydryl oxidase for cross-linking protein and oxidation	Strengthens the gluten Improves the tolerance of the dough	1- 10

Proteases
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Proteases	ALPHAMALT PRO	Standardized protease complex for splitting the protein strands of the gluten skeleton	Softens the dough Plastic, easily shaped doughs Reduces resistance Increases extensibility	5 - 20
Proteases	ALPHAMALT B 7031	Mild fungal protease with amylase side activity	Good dough relaxation Reduces water absorption Enhances flavour and browning	5 - 10

Bromate Substitutes
Active Substance	MC Quality	Description	Properties in Dough and Baked Goods	Quantity per 100 kg Flour (g)
Bromate substitute	ALPHAMALT BX The standard bromate substitute	Standardized enzyme preparation, also suitable for extremely long proof times	Very good fermentation stability High volume yield (even with a high fat and sugar content)	20 - 40
	ALPHAMALT BX plus	Bromate substitute containing enzymes, for a very good volume yield	Extremely good fermentation stability Very high volume yield	20 - 40
	ALPHAMALT BE	Standardized enzyme preparation for short dough processes; for combining with ELCO BECS	Good dough processing High volume yield	5 - 12
	ALPHAMALT BS	Bromate substitute based on enzymes and oxidizing agents	All-in-one compound Good tolerance of the doughs to mechanical stress	7 - 15
	ALPHAMALT BXT Tablets	Standardized enzyme preparation for use in bakeries	Very good dough stability Fine crumb structure Extremely high volume yield Less emulsifier required	1 - 7 tablets


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