A new enzyme application makes use of substances naturally present in the flour – Alphamalt EFX Mega compensates for fluctuating flour qualities and increases the volume of the baked goods. It makes use of the natural potential of emulsifying substances in wheat flours. New Alphamalt EFX Mega increases fermentation tolerance and the stability of the dough and achieves a mega volume in the baked goods. Optimizing the emulsifiers and lipids naturally present in the flour makes it possible to reduce the amount of synthetic products added. New Alphamalt EFX Mega makes use of the natural baking potential of the lipids in wheat flour.

It is an esterase complex that takes the strongly heterogeneous nature of the wheat lipids in respect of polarity into account, and also their interaction with other constituents of wheat flour which strongly influence the volume of the bread. The products selected and standardized esterase activities have the effect of splitting the non-polar lipids naturally present in the flour into mono- and diglycerides; at the same time, existing polar lipids such as phospholipids and glycolipids are converted into more strongly polar and thus more hydrophilic substances. This results in a noticeable overall shift towards the baking-active polar lipid classes with emulsifier-like structures and dough-stabilizing effects. Alphamalt EFX Mega an economical and user-friendly flour improver or constituent of baking improvers.