Flour improvers

The following tables will give you an overview of the products in our range. We will be pleased to work out an individual solution to meet your particular needs.
Please contact our consultants.
On this page you will find information on:

1.Enzyme systems with monospecificity:
Amylases | Amylases for prolonged shelf-life | Hemicellulases | Oxidases | Proteases

2.Enzyme systems with multiple specificity:
Enzyme systems with multiple specificity | Bromate substitutes | ADA substitute

3.Other flour improvers:
Ascorbic acid | Flour maturing and oxidizing agents | Dough softeners

Enzyme systems with mono specificity



Amylases


Active ingredientRazi product seriesDescription/effects
Fungal alpha-amylases • All desired concentrations
• Use with high falling numbers
• Boosts oven rise
• Increases baked volume, reduces firmness of the dough
Bacterial alpha-amylases• For use in long-life bakery products to achieve saccharification and enhanced browning
Beta-amylase• Breaks down starch into maltose for controlled adjustment of the falling number
• Prolongs the shelf-life
• Boosts oven rise
Glucoamylase/
amyloglucosidase
• Breaks down starch into glucose to achieve greater oven rise, especially with retarded fermentation or freezing
• Enhanced browning


Amylases for prolonged shelf-life


Active ingredientRazi product seriesDescription/effects
Bacterial amylasesAlphamalt Fresh• Enhances browning of baked products


Hemicellulases


Active ingredientRazi Product
series
Description/effects
Hemicellulases,
xylanases,
pentosanases
• Good to extremely good extensibility of the doughs
• Firms or relaxes the dough
• Releases water / reduces viscosity
• Dries and strengthens wheat and rye doughs
• High volume yields
• Fine texture
• Improves machinability


Oxidases


Active ingredientRazi product seriesDescription/effects
Glucose oxidase with selected side activities• Strengthens the gluten
Glucose oxidase
(with a wider range of substrates)
• Produces firmer dough
• Increases the stability of wheat and rye doughs
Sulfhydryl oxidase• Increases fermentation stability
• Improves processing properties


Enzyme systems with multiple specificity


Active ingredientRazi product seriesDescription/effects
Amylase-hemicellulase complexes with different side activities, depending on the flour quality• Doughs with good extensibility and good stability result in better machinability
• High volume yields
• Enzyme compounds with amylases as leading enzymes and dough-drying components (specific xylanases, oxidases etc.)
Hemicellulase complexes• Enzyme compound with hemicellulases as leading enzymes; combined with different side activities, depending on the flour quality
Carboxylesterases (triacyl lipases,
phospholipases and glycol lipases)
• Enzyme complexes with specificity for triglycerides, phospholipidsand glycolipids naturally present in the flour. Standardized side activities for:
• Stabilizing the dough
• Increasing the volume yield
• Enhancing texture
• Brightening the crumb
Carboxylesterase-amylase complexes • Enzyme complexes with proteolytic leading activity and standardizedside activities
• Expansion of the gluten
• Prevention of blister formation with strong gluten
• Faster fermentation
• Enhanced flavour formation
• Greater extensibility
• Softer doughs
• Rapid and powerful liquefaction of the dough, especially with wafer batters
• Fewer broken wafers
• Homogeneous wafer batters
• Prevention of cracks in biscuits and crackers
Proteolytic enzyme complexes• Enzyme complexes
• Enhanced texture
• Longer shelf-life for wrapped goods


Bromate substitutes


Active ingredientRazi product seriesDescription/effects
Bromate substitutes based on enzymes, with or without oxidation systemsStandardized enzyme and oxidation systems for
• Long or short dough processes
• High volume yields, even with large percentages of fat and sugar


ADA substitute


Active ingredientRazi product seriesDescription/effects
Azodicarbonamide replacer based on enzymesStandardized enzyme systems for long or short dough processes



Other flour improvers



Ascorbic acid


Active ingredientRazi product
series
Description/effects
Cysteine• Shorter mixing times
Yeast and enzyme complexes • Better processing properties of the doughs
• Less resistance to extension
• Greater extensibility
• Softens the gluten


Dough softeners


Active ingredientRazi product seriesDescription/effects
Enzyme compound acting on rye pentosans • Dough structure
• Volume
Lipoprotein complex based on vital gluten• Dough stability
• Baked volume
Special lecithins and enzymes• Dough stability
• Handling
Enzyme compound based on a non-specific glucose oxidase • Increases the stability of rye and wheat doughs
• Better processing properties



• Greater water absorption
Acid and mineral complexes with a buffering effect• Improves the swelling properties of rye bread and mixed wheat and rye bread


Special applications



Rye flour


Active ingredientRazi product
series
Description/effects
Proteases, some with defined amylase side activities • Softens the gluten
• Expands the gluten
• Prevents blister formation with strong gluten
• Speeds up fermentation
• Improves extensibility
• Relaxes short gluten structures
• Increases fermentation power
• Enhances tenderness
• Prevents cracking
• Enhances colour formation
Protease• Reduces dough resistance
• Increases extensibility
• Prevents cracking
• Shortens dough resting times
• Rapid viscosity reduction
• Homogeneous doughs/batters
Protease / hemicellulase• No stiffening of the batters
• Even wafer structure
• Homogeneous hardness
• Fewer broken wafers
• Greater throughput
• Lower energy costs
• Improves return dough/batter


Biscuits, crackers, wafers (enzyme systems)


Active ingredientRazi product
series
Description/effects
Lecithin• Disperses fat
• Stabilizes the flour suspension
• Easier release from irons
• Rapid viscosity reduction
Phospholipid-enzyme compounds• Homogeneous batters
• No stiffening of the batters
• Even wafer structure
• Homogeneous hardness
• Fewer broken wafers
• Greater throughput
• Lower energy costs


Biscuits, crackers, wafers (emulsifiers and releasing agents)


Active ingredientRazi product seriesDescription/effects
Multi-enzyme compounds • Enhances the visual and sensory properties of fresh and dried pasta
Compounds of enzymes and other active substances• Firmer structure
• Less loss through cooking


Pasta


Active ingredientRazi product seriesDescription/effects
Acid and mineral complexes with a buffering effect• Improves the baking properties of sprout-damaged wheat and rye flours
• Raises the falling number
• Corrects undesirable baking properties at increased enzymatic activity
• Improves the swelling properties of mixed and rye bread
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