German flour treatment specialist MC Mühlenchemie has introduced two new additions to its Alphamalt Fresh product line, designed to significantly extend the freshness of industrially produced bread. These cutting-edge solutions cater to the diverse needs of bakeries and consumers by enhancing attributes such as crumb softness, moisture, and elasticity. By providing flour with advanced functional properties, the company enables bakeries to reduce food waste while improving production economics and sustainability.
Freshness in baked goods is determined by characteristics such as appearance, aroma, and crumb texture. Over time, bread hardens due to the retrogradation of starch, particularly the amylopectin component. MC Mühlenchemie’s enzyme-based formulations address this issue by preventing the crystallization of amylopectin, thereby preserving the crumb’s softness and elasticity. When combined with emulsifiers or enzymes that enhance bread structure and volume immediately after baking, these solutions can extend freshness for up to three weeks.
The new products are particularly suitable for yeast-leavened baked goods such as sandwich bread and hamburger buns, and they also support specialized applications like tortillas, flatbreads, and cakes. The Alphamalt Fresh line is designed to meet varied consumer expectations, whether they prioritize crumb softness, moisture, or elasticity. The result is bread that stays soft on the inside with a moist, fresh impression even days after baking.
As a global leader in baking technology, MC Mühlenchemie continues to pioneer solutions that not only meet the evolving demands of manufacturers and consumers but also contribute to a more sustainable food system.