Eurogerm Ingridia has invested a lot of time in understanding the various types of challenges and barriers that tend to occur in different regions globally, having a great focus on the flour milling industry. Our local presence and facilities enable us to respond promptly to solve problems faced by millers, in maintaining their product quality. Types of challenges that mainly occur in the milling industry can include inconsistent wheat quality, gristing of different wheat qualities or any other challenges. Eurogerm Ingridia has the knowledge required to provide a solution that is tailored to your needs.
IngriZyme flour correctors are highly effective flour enhancers to help standardise and improve baking results in all-wheat containing flour. Used to correct and reduce variations in flour, IngriZyme range of products improve stability, loaf volume, mixing tolerance, extensibility, shelf-life and other factors that influence the outcome of breads, biscuits, cakes, noodles and pasta.
IngriZyme additives from Eurogerm Ingridia are highly effective flour enhancers to help standardise and improve baking results in all-wheat containing flour. Used to correct and reduce variations in flour, IngriZyme products improve stability, loaf volume, mixing tolerance, extensibility, shelf-life and other factors that influence the outcome of breads, cakes, pasta, biscuits and wafers.
Enzyme solutions for various kind of breads
| PRODUCT | ENZYME | BENEFIT | RECOMMENDED DOSAGE (ppm) |
|---|---|---|---|
| IngriZyme AF | Fungal Alpha Amylase | Standardisation of amylolytic activity, reduces fermentation time and improves texture, shelf-life and baking volume | 2 - 30 |
| IngriZyme AB | Bacterial Amylase | Improved crumb softness & crumb structure | 2 - 20 |
| IngriZyme AM | Maltogenic Amylase | Maltogenic amylase for improved crumb softness & resilience during shelf life. | 5 - 100 |
| IngriZyme AG | Amyloglucosidase | Improved browning, crumb structure & softness; Shortened fermentation time. | 10 - 150 |
| IngriZyme XF | Fungal Xylanase | Fungal Xylanase providing more extensible dough; Improved loaf volume & extra fine crumb structure. | 10 - 50 |
| IngriZyme XB | Bacterial Xylanase | Bacterial Xylanase for general purpose often combined with fungal xylanase; Influencing the characteristics of dough; Improved dough stability, loaf volume & crumb structure. | 10 - 50 |
| IngriZyme OG | Glucose Oxidase | Improves rheological properties and strengthens the gluten matrix | 5 - 25 |
| IngriZyme L | Lipase | Improves dough stability, finer crumb structure, increases crumb softness and shelf-life | 5 - 40 |
| IngriZyme LP | Phospholipase | Is able to form emulsifiers “in situ” thereby creating effects equivalent to DATEM & SSL | 5 - 40 |
| IngriZyme GT | Transglutaminase | Improved dough firmness; Fermentation stabilty; Gluten reduction; Stability in interrupted processes. | 5 - 30 |
| IngriZyme GB | Beta Glucanase | Improved dough development; excellent crumb structure; improved softness. | 5 - 30 |
| IngriZyme CL | Cellulase | Improved dough development; Finer crumb structure; Improved softness. | 5 - 40 |
| IngriZyme PF | Fungal Protease | Fungal protease providing improved dough softening in strong flours. | 5 - 30 |
| IngriZyme PB | Bacterial Protease | Elasticity control in cracker dough; Alternative to Sodium metabisulphite. | 5 - 50 |
| IngriZyme RX | Inactive Yeast | Dough relaxer; finer crumb; Improved dough stability and final shape. Standardised on wheat | 20 - 2000 |
IngriVit a Vitamin Premix prepared in accordance to the mandate given by food Drug Authorities or Standard Organisations in the world to fortify the flour with vitamins to provide healthier food to people.
Eurogerm Ingridia also compliments the range of enzymes and enzyme blends and provides other Flour Additives from its IngriPlus range of products like Ascorbic Acid and Benzyl Peroxide, Vital Wheat Gluten, which support in strengthening of the Flour.