The bakery ingredients are being offered by sister company Muhlenchemie. The combinations of enzymes and other active ingredients are designed to improve the water absorption and stability of doughs and increase the yield of baked bread and rolls and crumb succulence.
Other developments in related areas of enzymes are aimed at prolonging the shelf life of industrially produced packaged bread and optimising costs and quality in pasta production, said Stern-Wywiol Gruppe.
The innovations will be unveiled at the Food Ingredients Asia show in Indonesia on October 3-5. The business also intends to announce the roll out of sister company Hydrosol’s full product range across Asia there.
The range includes functional systems for processing surimi; injection additives for the efficient manufacture of cooked cured specialities and other meat products; and meat binding systems.
BergaBest food oil
The company is also showcasing its recently launched BergaBest food oil at the show. A spokesman for Stern-Wywiol Gruppe told FoodNavigator: “BergaBest MCT Oil is a medium chain triglyceride of fractionated vegetable fatty acids, mainly caprylic and capric acid. It is colourless, neutral in odour and taste, and has a very low viscosity. BergaBest MCT Oil is declared in labelling as a ‘vegetable oil’.
“BergaBest MCT Oil is especially valuable from the nutritional point of view: it is taken up directly by the bloodstream and transported to the liver. Because of this it is converted into energy immediately and not stored as depot fat like the long-chain triglycerides. MCT Oil is digested and absorbed independently of auxiliary substances such as bile acids.
“MCT Oil does not raise the lipid or cholesterol levels in the blood. It promotes the uptake of proteins or amino acids and various minerals such as magnesium and calcium.”