Company: Mühlenchemie GmbH & Co. KG, Ahrensburg, Germany


Ingredient Snapshot: As more countries prohibit azodicarbonamide (ADA), mills continue to seek alternatives to this flour maturing agent. Introduced at Food Ingredients Europe 2015 by Mühlenchemie GmbH & Co. KG, Alphamalt AX, an enzyme-based ADA replacer, has the same properties as ADA with respect to dough tolerance, dough stability, volume yield and crumb structure. According to the company, it’s also superior to ADA when it comes to dough handling and consistency, shelf life and crumb softness.