 |
|
| ENZYMES |
|
| |
Fungal Alpha-amylase
Bacterial Alpha-amylase
Maltogenic Amylase
Glucoamylase
Fungal Xylanases-Hemicellulase
|
|
Bacterial Xylanases-Hemicellulase
Fungal Proteases
Bacterial Proteases
Glucose Oxidase
Phenyl Oxidase
|
|
Peroxidase
Pectinase
Lipases
Phospholipases
Transglutaminase
|
| Lecithins |
|
|
In
powder form in varying concentrations, Liquids, enzymatically
treated |
Colorants |
|
|
Beta-Carotene |
| |
|
Soy
Flours |
|
|
Enzymatically active and
non-fat |
| Vitamins |
|
|
Ascorbic
Acid (Vitamin C) varying particle sizes and origin, Folic Acid,
Niacin, Vitamin Complexes |
Bean
Flours |
|
|
|
| |
|
Malt
Flours |
|
|
Enzymatically active, non-enzymatic
in different shades, Malt Extracts |
| Phosphates |
|
|
Monocalcium Phosphate
Anhydrate and Monohydrate, different varieties of Pyrophosphates |
Starters
in Powder FormYeast |
|
|
Different varieties |
| Emulsifiers |
|
|
Distilled
monoglycerides, DATA (Diacetyl tartaric acid fatty esters),
SSL (Sodium stearoyl lactilate), Polyglycerols |
Inactive
Leavening Agent |
|
|
Dry vacuum-packed |
| |
|
|
|
|
|
| Hydrocolloids |
|
|
CMC, Xhantana, Guar, etc. |
Cereal
Flakes |
|
|
Oats, rye, wheat, etc. |
| Gluten |
|
|
Different qualities,
specialties and origins |
Cereals |
|
|
Millet, buckwheat flour,
linseed, etc. |
| |
|
|
|
Pizza
Flavouring Agents |
|
|
|
|
| Prepared flours
from correction level to baker-ready, with no need to add enhancers.
Contact Apliena, S.A. for details of any other raw material
or finished product that is not included in the list of products. |
| AMYLASES |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| Aplizyme 2500 |
|
Fungal Amylase |
|
Between 1 and
2 gr/100 Kg |
|
Correction of amylasic activity. |
|
| Aplizyme 10.000 |
|
Fungal Amylase |
|
Between 5 and
20 gr/100 Kg |
|
Production of gas, activates
fermentation. |
|
| Aplizyme 50.000 |
|
Fungal Amylase |
|
Between 1 and
4 gr/100 Kg |
|
Volume and crust colour. |
|
| Amilasa G |
|
Fungal and bacterial amylase
and glucoamylase |
|
Between 10 and
20 gr/100 Kg |
|
Regulation of the amylogram.
Longer gas-production times.Colour. |
|
| Aplizyme AMG |
|
Glucoamylase |
|
Between 1 and
4 gr/100 Kg |
|
Activates leavening agent.
Colour. For cold or rapid processes. |
| XYLANASES |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| Aplizyme H |
|
Endoxylanase |
|
Between 10 and
15 gr/100 Kg |
|
Machinability. Stability
during fermentation. Reinforces the gluten network. |
|
| Extraflour |
|
Amylasa fúngica y
Endohemicellulase |
|
Between 10 and
15 gr/100 Kg |
|
Machinability. Activates
fermentation. Table tolerance. Volume and random fill. |
|
| Aplizyme HCS |
|
Endohemicellulase |
|
Between 5 and
8 gr/100 Kg |
|
Machinability. Fermentation
tolerance. Response guarantee. Volume and random fill. |
|
| Amilasa D |
|
Endohemicellulase |
|
Between 1 and
3 gr/100 Kg |
|
Machinability. Extendability.
Dough dryness. Large volume. |
|
| Aplizyme BETA |
|
Alpha-amylase, Endohemicellulase
and Exohemicellulase |
|
Between 10 and
20 gr/100 Kg |
|
Machinability. Extendability.
Response guarantee in the oven. |
|
| Aplizyme 27-DT |
|
Alpha-amylase, Endohemicellulase,
Exohemicellulase and Glucose Oxidase |
|
Between 10 and
20 gr/100 Kg |
|
Machinability. Controllable
extendability. “P/L” modification. Tolerance and
volume. |
|
| Aplizyme HGA |
|
Alpha-amylase, Emicellulase,
and Glucose Oxidase |
|
Between 10 and
20 gr/100 Kg |
|
Extendability. Machinability.
Fermentation tolerance. |
|
| Aplizyme GAMA |
|
Alpha-amylase, Hemicellulase
and Glucose Oxidase |
|
|
|
Fermentation tolerance. Reinforces
gluten. |
| PROTEASES |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| SUPER EXTENS |
|
Fungal alpha-amylase, fungal
protease, endohemicellulase and exohemicellulase |
|
Between 10 and
20 gr/100 Kg |
|
Extendability and machinability.
Adaptability of wheat to bread-making parameters. Improved
development. |
|
| BI-EXTENS 11 |
|
Fungal alpha-amylase, fungal
protease, xylanases and exohemicellulase |
|
Between 10 and
20 gr/100 Kg |
|
High degree of extendability
and machinability. For biscuit flours. |
|
| Neutrase 1,5 |
|
Bacterial protease |
|
Between 5 and
10 gr/100 Kg |
|
For biscuit flours and processes.
Adaptation of the flour to the stamped biscuit process. |
| OXIDASES |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| Glucox |
|
Glucose oxidase 1500 GOx/g |
|
Between 1 and
10 gr/100 Kg |
|
Reinforces the gluten network.
Stability and fermentation tolerance. |
|
| Aplizyme 10.000 |
|
Glucose oxidase 10.000 GOx/g |
|
Between 0,1 and
5 gr/100 Kg |
|
Development in the oven. |
| TRANSGLUTAMINASES |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| Aplizyme 500 |
|
Alpha-amylase, hemicellulase,
glucose oxidase and transglutaminase |
|
Between 10 and
20 gr/100 Kg |
|
Machinability, extendability.
Reinforces the gluten network. Increases gas retention. Tolerance
and volume. |
|
| EXTRA TRANS |
|
Alpha-amylase, hemicellulase,
glucoamylase, glucose oxidase and transglutaminase |
|
Between 10 and
20 gr/100 Kg |
|
Machinablity, high degree
of gas retention-tolerance. Large volume and response guarantee. |
|
| Aplizyme VIII |
|
Xylanase and Transglutaminase |
|
Between 5 and
10 gr/100 Kg |
|
Machinability. Extra tolerance.
Excellent Oven Spring. Amazing end results. |
| LIPASE |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| LIPOPAN 50 BG |
|
Lipase 100% |
|
Between 3 and
8 gr/100 Kg |
|
Fine, regular-crumb alveola.
Dry doughs. Increase in volume. |
| PHOSPHOLIPASES |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| Aplizyme Excel |
|
Alfa-amilasa, hemicelulasa
y fosfolipasa |
|
Between 10 and
20 gr/100 Kg |
|
Machinability. Guaranteed
tolerance and volume. Guaranteed and regular performance. |
|
| Aplizyme XLBP |
|
Alpha-amylase, hemicellulase,
glucose oxidase and phospholipase |
|
Between 10 and
15 gr/100 Kg |
|
Guaranteed and regular performance
and results from flours when faced with any deviation in the
bread-making parameters or changes in the bread-making process. |
|
| Aplizyme Plus |
|
Alpha-amylase, endohemicellulase,
exohemicellulase, phospholipase and glucose oxidase |
|
Between 10 and
15 gr/100 Kg |
|
Machinability. Table tolerance.
Guaranteed rising and volume. |
|
| APLIZYME L |
|
Pure phospholipase |
|
|
|
Machinability. Replaces emulsifiers
(DATA, MGD, etc.) For emulsifier-free bread-making processes. |
|
Using transglutaminases
and phospholipase eliminates the need for emulsifiers (DATA,
MGD, Lecithin, SSL, etc.) in the bread-making process, with
the following products: Aplizyme EXCEL, Aplizyme XLBP, EXTRA
TRANS, Aplizyme VIII, Aplizyme L, or by adjusting composition
with other activities. In both craft and industrial bread-making
(automatic lines, part-baking, controlled fermentation) no
emulsifiers are used, with many advantages:
Fewer E-numbers
on the label.
Ease of use (fewer smells and acidic substances.)
Contact Apliena
if you have any queries about the use, application and advantages
of phospholipase or about how to reduce or eliminate
emulsifiers. |
| FLOUR STRENGTHENERS |
| Enzym |
|
Activity |
|
Usage amount |
|
Advantages and effects |
|
| FUERZA E |
|
Glucose oxidase, transglutaminase,
glucose-amylase and ascorbic acid |
|
Between 10 and
20 gr/100 Kg |
|
Increase in “W”.
Increase in flour stability. Gluten reinforcement. |
|
| GRAN W |
|
Glucose oxidase, hydrocolloids |
|
Between 50 and
100 gr/100 Kg |
|
Increase in “W”. |
|
| APLIZYME O |
|
Ascorbic acid, hydrocolloids
and glucose oxidase |
|
|
|
Increase in water absorption.
Increase in flour stability. |
|
| It is
clear that our specialty is developing products and functions
to suit the needs of our customers. |
|
|
 |
