An enzyme concentrate derived from barley and wheat, Betamalt 25 FBD from Mühlenchemie GmbH, replaces fungal amylases and malt flour in supplementation of wheat and rye flours. Usage rates of 10 to 50 g per 100 kg of flour improve oven rise, volume, shelf life and browning, depending on the starting material and the desired Falling Number (FN) reduction, according to the company. Comparative trials demonstrated Betamalt 25 FBD’s effectiveness in both low-enzyme German wheat flour and North American hard wheat flour. Tests with low-enzyme rye flour, Type 997, from the German harvest produced similar results, lowering FN by 100 seconds.
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