DOUGH HANDLING FLOUR


bakeries added value in the form of flour with functional properties that help products stay fresh longer. MC Mühlenchemie works to adjust flours to significantly improve the flavour profile of baked goods. Omnizym Taste, the newest addition to the company’s Omnizym series, eliminates undesired flavour nuances while strengthening the characteristic bread taste. The formulation contains hydrolytic enzymes that target and remove off-tastes in yeast-raised baked goods, to arrive at an intense yet balanced flavour.


Challenges in modern baked-goods production In modern baked-goods production, especially with products such as sandwich bread, hamburger buns, and baguettes, preservatives like propionate often cause undesirable off-tastes or bitterness. Omnizym Taste was developed to counteract these negative effects. The result is a full, balanced bread flavour without negative interactions with other enzymes or ingredients. This solution is suitable for virtually all yeast- raised recipes, and lets bakeries significantly improve the way their products taste, without using flavourings or malts.


“There are enzymatic solutions for almost all the requirements placed on a high-quality flour, from standardisation to improvement of the dough properties, to better fresh-keeping or more volume,” explains Roman Gradert, Research & Development. “With Omnizym Taste we have now, for the first time, developed an enzymatic solution that optimises taste and takes the bread flavour experience to a new level.”


Further functional benefits and technical applications


Omnizym Fresh and Taste is another option for mills who want to give their customers functional advantages in addition to good taste. This enzyme compound combines flavour improvement with a freshness aspect that extends the shelf life of yeast-raised baked goods. It also enables the reduction of emulsifiers and sugar, reducing raw materials costs while retaining product quality. Omnizym Taste and Omnizym Fresh and Taste


can be added right at the mill, without requiring changes to the standard treatment. Mills can determine the optimum dosage in consultation


World of Flour and Baking” Workshop


Over 140 participants—including top managers, R&D managers, lab and quality managers, and members from ministries like the Ministry of Agriculture and Development and ANOR, Cameroon’s quality control authority— gathered on October 16-17, 2024, in Douala, Cameroon, for MC Mühlenchemie’s exclusive “Understanding Flour” symposium. © MC Mühlenchemie


Over 140 participants—including top managers, R&D managers, lab and quality managers, and members from ministries like the Ministry of Agriculture and Development and ANOR, Cameroon’s


quality control


authority—gathered on October 16-17, 2024, in Douala, Cameroon, for MC Mühlenchemie’s exclusive “Understanding Flour” symposium. © MC Mühlenchemie


MC Mühlenchemie hosted an exclusive workshop on October 16-17, 2024, in Douala, Cameroon, for mills in French-speaking West African countries. The “Understanding Flour” symposium provided insights into the latest developments in flour treatment for baked goods and pasta, focusing on regional challenges and opportunities in the West African milling industry. Over 140 participants, managers, R&D control


experts, solutions


authorities, tailored


gathered to


including top and to


the


quality explore region.


With volatile raw material markets and


with the experts at the “Futuremakers” MC SternTechnology Centre in Ahrensburg or at MC laboratories around the world. With the new Omnizym Taste series, MC Mühlenchemie offers tailored solutions for mills that want to provide their baking industry


Omnizym Taste makes the targeted flavour improvement of baked goods possible enzymatically for the first time, as it was previously only possible by using flavourings”


20 Kennedy’s Bakery Production December/January 2024/25


increasing demand for affordable food, the workshop addressed the need to optimise flour processing. Peter Steiner, MC’s Global Head of Business, explained that the goal was to offer insights into flour and pasta production suited to regional needs, highlighting innovative solutions like composite flour made from cassava, potatoes, yams, and plantains. These alternatives help strengthen local economies by reducing the need for currency exports. The two-day event included presentations and practical demonstrations, particularly focused on wheat processing and composite flour—a blend of wheat and locally sourced crops. Joffrey Campion, MC’s Area Sales Manager for France & Northern West & Central Africa, noted the success of the event, which fostered valuable exchanges and discussions in a professional yet friendly atmosphere. Partners, including FAVA, Bühler, Chopin, HTDS Perten, and Anton Paar,


also


contributed valuable insights, enriching the workshop experience for all attendees.


customers with real added value, through flours that combine functional and flavour advantages. By offering tailored solutions that extend


shelf life and enhance flavour, these innovations address


the rising consumer demand for


fresher, higher-quality baked goods. As bakers face the challenge of balancing freshness, taste, and cost-efficiency, these enzymatic solutions offer a practical way to achieve all three. With an emphasis on sustainability and reduced food waste, these innovations not only improve product quality but also support a more economical and environmentally friendly approach to baking.


bakeryproduction.co.uk


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