Mühlenchemie GmbH & Co. KG offers Deltamalt FN-A, an enzyme system that optimizes both the falling number and the baking properties of the flour simultaneously, according to the Ahrensburg-based company. The system could prove useful in the European Union and Eastern Europe this year as drought has damaged the wheat crop in many areas. When millers in those regions process… Read more »
Germany-based Mühlenchemie has developed two enzyme systems, Deltamalt FN-A and FN-B, to reduce the falling number of flours.
German firm Mühlenchemie has developed a baking enzyme that it claims can increase the shelf life of bread by up to two weeks.