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Cognis propose de nouvelles enzymes pour amliorer la
farine de bl
Par liliAn, mardi 18 dcembre 2007 07:04 :: Ingrdients :: #949 :: rss

Cognis a dvelopp deux nouveaux mlanges enzymatiques

pour assurer la farine issue de bl de qualit mdiocre de meilleures
performances boulangres. Ces mlanges enzymatiques, Nutrilife ME 01 et
Lamemul MM 01 pourraient amliorer de faon considrable les aptitudes
boulangres de farines issues de bl de qualit mdiocre, ce qui viterait les
procds complexes de mlange avec des bl avec un gluten ayant de bonne
proprits boulangres.

Ces nouveaux produits permettraient aux producteurs de farine dviter les

procds complexes de slection et de mlange pour obtenir une farine de
bonne qualit. Utilises des concentrations de 0,01%, ces enzymes
permettraient une amlioration de 20 30% de la qualit de la farine de bl.

La Nutrilife ME 01 est une hmicellulase qui donnerait la pte une structure

stable, plus de volume et serait plus facile travailler la machine. Lamemul
MM 01 est un mlange de monoglycride et denzymes dont lobjectif est
daugmenter le volume du produit final. Daprs Cognis, Lamemul MM 01
serait idal pour la prparation de pain sandwich ou hamburger.

Source : Cognis (13/12/2007)

Nutrilife ME 01 and Lamemul MM 01: flour improvers for superior

baking performance at competitive prices
2007-12-13 - Cognis

Manufacturers are facing increasing challenges in the food market, as modern consumers want baked
products to offer more than just great taste: They should have a pleasing texture, a soft crumb, an
attractive volume, and all of this must be delivered in reliable, constant high quality. To ensure that
these demands are satisfied, flour mills need to provide flours with good baking performance.
However, millers presently struggle with varying flour qualities resulting from different causes such as
changing weather conditions. To compensate flours with poor baking quality, Cognis Nutrition &
Health now developed Nutrilife ME 01 and Lamemul MM 01.

Flours for yeast-raised products like bread, rolls, and croissants have to offer particularly good baking
performance. At present, poor quality wheat can only be compensated by blending in a wheat variety
of good baking performance or hard wheat flour with good gluten properties. However, these
solutions are technologically and logistically complex, and also very expensive. With the newly
launched Nutrilife ME 01 and Lamemul MM 01, Cognis offers flour producers a competitive way to
improve quality. The addition of these new ingredients to flour of poor quality, even in very low
dosages, has a considerable effect on baking performance.

Enhanced performance, simplified processes

Nutrilife ME 01 is a special hemicellulase based enzyme blend that results in dough which is more
machinable and stable, less sticky and gives the final product more volume. Lamemul MM 01 is a
combination of monoglyceride and enzymes that acts in the same way, and also improves crumb
softness and volume. Therefore it is ideally suited for high-performance flours, or flours used in
recipes where crumb softness is of particular importance, such as sandwich bread or hamburger buns.

Comments Andreas Funke, Product Line Manager Bakery Ingredients: Our new products remove the
need for manufacturers to engage in complex flour selection and combination processes. They simplify
process flows in flour mills, and reduce the use of costly hard wheat flour. As such, Nutrilife ME 01
and Lamemul MM 01 are a highly cost-effective way of gaining a competitive edge in the premium-
quality flour market.

About Cognis
Cognis is a worldwide supplier of innovative specialty chemicals and nutritional ingredients, with a
particular focus on the areas of wellness and sustainability. The company employs about 7,700
people, and it operates production sites and service centers in 30 countries. Cognis has dedicated its
activities to a high level of sustainability and delivers natural source raw materials and ingredients for
food, nutrition and healthcare markets, and the cosmetics, detergents and cleaners industries.
Another main focus is on products for a number of other industries, such as coatings and inks,
lubricants, textiles, as well as agriculture and mining. The subsidiary Pulcra Chemicals offers
specialized chemical products and process expertise to customers in the fiber, textile, and leather
industries. Cognis also holds a 50-percent stake in the joint venture Cognis Oleochemicals, one of the
worlds leading manufacturers of oleochemicals.

Cognis is owned by private equity funds advised by Permira, GS Capital Partners, and SV Life
Sciences. In 2006, Cognis recorded sales of 3.37 billion euros and an Adjusted EBITDA (operating
result) of 394 million euros.

PRESS RELEASE
Monheim, December 13, 2007
Nutrilife ME 01 and Lamemul MM 01: flour improvers for superior baking performance at
competitive prices
Manufacturers are facing increasing challenges in the food market,
as modern consumers want baked products to offer more than just
great taste: They should have a pleasing texture, a soft crumb, an
attractive volume, and all of this must be delivered in reliable,
constant high quality. To ensure that these demands are satisfied,
flour mills need to provide flours with good baking performance.
However, millers presently struggle with varying flour qualities
resulting from different causes such as changing weather
conditions. To compensate flours with poor baking quality, Cognis
Nutrition & Health now developed Nutrilife ME 01 and Lamemul
MM 01.
Flours for yeast-raised products like bread, rolls, and croissants have to
offer particularly good baking performance. At present, poor quality
wheat can only be compensated by blending in a wheat variety of good
baking performance or hard wheat flour with good gluten properties.
However, these solutions are technologically and logistically complex,
and also very expensive. With the newly launched Nutrilife ME 01 and
Lamemul MM 01, Cognis offers flour producers a competitive way to
improve quality. The addition of these new ingredients to flour of poor
quality, even in very low dosages, has a considerable effect on baking
performance.
Enhanced performance, simplified processes
Nutrilife ME 01 is a special hemicellulase based enzyme blend that
results in dough which is more machinable and stable, less sticky and
gives the final product more volume. Lamemul MM 01 is a combination
of monoglyceride and enzymes that acts in the same way, and also
improves crumb softness and volume. Therefore it is ideally suited for
high-performance flours, or flours used in recipes where crumb softness
is of particular importance, such as sandwich bread or hamburger buns.
Comments Andreas Funke, Product Line Manager Bakery Ingredients:
Our new products remove the need for manufacturers to engage in
complex flour selection and combination processes. They simplify
process flows in flour mills, and reduce the use of costly hard wheat
flour. As such, Nutrilife ME 01 and Lamemul MM 01 are a highly cost-
effective way of gaining a competitive edge in the premium-quality flour
market.
The addition of the Nutrilife ME 01 and Lamemul MM 01 enzyme
compounds at very low dosages has a pronounced effect on flour of
weak baking performance; and even results in small but noticeable
volume gain in strong flours.
Note
Higher resolution image available on request.

About Cognis
Cognis is a worldwide supplier of innovative specialty chemicals and
nutritional ingredients, with a particular focus on the areas of wellness
and sustainability. The company employs about 7,700 people, and it
operates production sites and service centers in 30 countries. Cognis
has dedicated its activities to a high level of sustainability and delivers
natural source raw materials and ingredients for food, nutrition and
healthcare markets, and the cosmetics, detergents and cleaners
industries. Another main focus is on products for a number of other
industries, such as coatings and inks, lubricants, textiles, as well as
agriculture and mining. The subsidiary Pulcra Chemicals offers
specialized chemical products and process expertise to customers in the
fiber, textile, and leather industries. Cognis also holds a 50-percent stake
in the joint venture Cognis Oleochemicals, one of the worlds leading
manufacturers of oleochemicals.
Cognis is owned by private equity funds advised by Permira, GS Capital
Partners, and SV Life Sciences. In 2006, Cognis recorded sales of 3.37
billion euros and an Adjusted EBITDA (operating result) of 394 million
euros.
Contact
Andreas Funke, Product Line Manager Bakery Ingredients
Cognis GmbH
Phone: +49-7303-13-306
Email: andreas.funke@cognis.com
Internet: www.cognis.com
Viola Stahl, Communications Manager
Cognis GmbH
Phone: +49-2173-4995-221
Email: viola.stahl@cognis.com
Internet: www.cognis.com

Secret Breadmaker Ingredients

April 25, 2009

I love my breadmaker (a.k.a the bread machine,

a.k.a.The Great White Wonder Cube!). It makes great bread, with less than half
the work. The more I learn about it, the more I use it and the better results I get.
The best part of using a breadmaker is you don't have to babysit it. With most
recipes, you can set it up before you go to bed, set the timer, and enjoy fresh
warm bread for breakfast.
There are a few things they don't tell you in the recipe book that comes with your
bread machine, though. The moisture content in flour can vary, depending on age
and environment. No matter how rigorously you follow the recipe, sometimes it's
just not going to work out like you want it to. There are a few ingredients, we can
add to the recipes to ensure that they turn out wonderfully every time.

Vital Wheat Gluten

Gluten is grain protein. Not all flours have the same protein content. Bread flour
has a higher protein content than All-purpose flour, for example, while cake flour
has less protein content. Bread flour can cost more, sometimes a lot more, than
all-purpose flour and most bread maker recipes call for all purpose flour.

Instead of buying several different kinds of flour for every little thing you do, I buy
all-purpose flour and then add wheat gluten when making bread to increase the
protein content. It's not expensive and you need very little, about two teaspoons
per loaf, so a single can of the stuff will last quite a long time.

When adding wheat gluten to a breadmaker recipe, I find I get the best results if I
add it to the pan with the flour. The manufacturer of my bread machine
recommends adding the water before the flour, so I add the wheat gluten right
after I put in the flour, just to keep it away from the water. It just seems to work
best for me this way.

If you have gluten allergies, you shouldn't be eating regular wheat bread in the
first place. I'm hoping to experiment with gluten free breads in the bread maker,
later on.

Dough Conditioner

Second to wheat gluten is commercial dough conditioner. Different conditioners

contain different ingredients. Commonly, they are combination of wheat gluten,
yeast and chemicals such as ascorbic acid (a form of vitamin C), ammonium
chloride, DATEM (an emulsifier), different calcium salts and soy.

It's a common problem with bread makers that have vertical pans to have a lighter
crumb at the top of the bread loaf and a denser crumb at the bottom. Dough
conditioners help solve this problem by strengthening the texture and giving a
more consistent rise, leading to a more consistent crumb.