Improving the flour

Control falling number, get consistent flour and better volume, color and crumb 

Improving the flour

Consistent baking performance

It is a given that flour quality fluctuates due to natural causes like weather and soil conditions. The aim of the milling industry is to control these fluctuations in flour quality and ensure consistent baking performance.

Flour-correction enzymes such as fungal alpha-amylases help to adjust a common deficiency in flour by standardizing the alpha-amylase activity. This helps ensure the desired volume, crust color and crumb structure in the final baked goods therefore providing a consistent quality. 

 

How fungal alpha-amylase works

How fungal alpha-amylase works

Novozymes Fungamyl® can standardize flour when the flour itself has low inherent cereal alpha-amylase activity. Adding Fungamyl® ensures continuous production of short-chain oligosaccharides and dextrins during leavening. This results in a high bread volume and in a fine and even structure of the bread crumb.

When you can and cannot use the falling number

When you can and cannot use the falling number

A common standard procedure for measuring the quality of wheat flour is the falling number. A high falling number indicates the flour needs correction, either by adding a fungal alpha-amylase or supplementing with malt flour. 

Fungal amylases have several advantages over malt flour – they offer consistent enzyme activity and an optimal temperature range for baking. 

However, the falling number value of flour remains unchanged when most fungal alpha-amylases are added in amounts recommended for the baking industry. That’s because the test to determine the falling number requires high temperatures that inactivate the enzyme. Novozymes does recommend individual baking trials for the best dosage. 

Fungamyl® Prime, is a fungal alpha-amylase, that also corrects for the above mentioned and in addition does correct the falling number. Fungamyl® Prime is therefore a perfect enzymatic solution to match the effects of malt flour.

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Improved volume and crumb structure
Improved crust color
Enhanced fermentation
Reduces falling number according to dosage
Suitable for organic products
Fungamyl®
More
Improved volume and crumb structure
Improved crust color
Enhanced fermentation
Reduces falling number according to dosage
Suitable for organic products
Fungamyl® Prime
More
Improved volume and crumb structure
Improved crust color
Enhanced fermentation
Reduces falling number according to dosage
Suitable for organic products
Improved volume and crumb structure
Improved crust color
Enhanced fermentation
Reduces falling number according to dosage
Suitable for organic products

Get the benefits of a best-in-class product

Explore our best-in-class products
 
Fungamyl® Prime

What could this mean for your business?

What could this mean for your business?

We can help you explore the best solution for your baked goods. Book a meeting to learn more.

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