Mühlenchemie launches two enzymes that reduce the value of flour landings.

Germany-based
Mühlenchemie
has developed two enzyme systems:
Deltamalt FN-A
and
Deltamalt FN-B
to reduce the landing value of flour.these two enzyme systems can also improve the baking performance of flour.previous mills had to mix different preparations to increase the amount of flour, which can now be achieved by adding a single enzyme system.bakers and millers consider the landing value of flour to be an ideal parameter for measuring the activity and quality of natural enzymes in flour.instability in the quality of wheat will increase over time, including factors such as changing climatic conditions, increasing food demand and political and economic instability.mills have found it increasingly difficult to deal with flour in a way that meets consumer demand in terms of quality and cost.Two new enzyme systems developed by this German flour mill are based on the combination of fungal amylase (
Deltamalt FN-A
) or naturally present enzymes and fungal amylases (
Deltamalt FN-B
), which regulate landing values and increase the baking performance of flour.