Mühlenchemie improves baking with composite flour

Mühlenchemie has developed a new series of enzyme-based products that improve baking results with composite flours. These solutions allow replacement of up to 20% of the wheat with alternative raw materials, without losses in quality. This enables the use of locally available grains and reduces dependence on global raw materials markets. The Compozym toolbox is available for numerous applications and flours, and will be extended for further uses.

Rising grain prices and varying market availability have impacted the milling and baking industry. In particular, wheat imports for baked goods have increased cost pressures on companies. Hence, mills are planning to be less dependent on the global wheat market for the sourcing of their raw materials.

One way to achieve this is the use of composite flours made of wheat and other crops, such as maize, cassava or sorghum, which are grown and available locally in many parts of the world. With Compozym from Mühlenchemie, these crops can replace up to 20% of wheat without impairing quality. The use of regionally grown grains or other crops makes it possible to efficiently manage raw materials fluctuations and shorten supply chains. Turning to local suppliers not only supplements wheat imports, but also opens up the possibility of marketing innovative and more sustainable products made of composite flour.

Solutions for optimum baking results with composite flour

Reducing the proportion of wheat flour and adding other flours changes the properties of the flour, dough and final baked goods. This can result in reduced volume, lower stability and shorter fresh-keeping, as well as differences in the colour and/or surface structure of the final products. With the Compozym enzyme series, bakers can compensate for these effects and get the same results as with pure wheat flour. The toolbox consists of intelligent, state-of-the-art product solutions, including complete solutions for tin loaves like sandwich bread, freestanding breads like baguettes and fino, and flatbreads like parotha and chapati. The toolbox also offers products to address the special requirements of composite flour, regardless of the application. Among these are solutions that provide better water absorption during dough production, improved stability during fermentation, and longer freshness and softness. All these solutions can be used in a variety of composite flours.

The new Compozym product line was developed based on extensive analyses in rheology and subsequently in the baking laboratory, and has been tested and refined with a wide variety of flours and applications.

“Our development work continues, and we have further MC product solutions in the pipeline,” said Greta Reers, product manager at Mühlenchemie. “We’re expanding the Compozym line to address additional applications, and are continually adapting it to market conditions.”

Long experience, innovation and local knowledge

Mühlenchemie is in close dialogue with over 2000 mills in more than 150 countries. In recent years Mühlenchemie has expanded its capacities for applications research in local markets. Today, specialists across the world assist mills locally in their laboratories. Thus, Mühlenchemie technicians are familiar with the latest mill requirements, raw materials available on the market, and processing knowledge for desired results. These services are found at the Stern-Technology Centre in Ahrensburg, Germany, where over 100 scientists and applications technologists work on solutions meeting the requirements of the worldwide milling industry.