GERMANY- Flour treatment specialist MC Mühlenchemie has announced the launch of the new Omnizym brand- a product line that makes it possible to reduce the sugar content in bakery recipes for yeast-risen baked goods.

This product line adds to existing MC brands such as Alphamalt, Powerzym, and Mulgazym, which are enzymes that enhance the baking experience and are indispensable for getting consistent flour quality. 

According to a press release by the company, the first MC Omnizym application is Sugar Replacer, which makes it possible to reduce the sugar content in bakery recipes without negatively affecting the quality of the final product. 

The need for high-quality, standardized flour for millers can no longer be met with singular approaches. Due to regional differences, in particular concerning the quality of available raw materials, today no two sets of requirements are alike; instead, they are “omni-complex,” read MC’s press release. 

Meeting these requirements takes similarly complex compositions and combinations of enzymes and MC’s answer is Omnizym and other available enzyme solutions. 

The new product line is backed by MC’s century of experience in flour improvement and supports a combination of enzymes developed and sourced for baking purposes.

Quality remains intact 

While cost reduction is a major goal of MC’s new product line, the product also ensures there is no compromise to the quality of the end product. 

The baking and sensory properties of baked goods depend greatly on the functions of sugar, so it is important to make sure that these parameters are not impaired when sugar is reduced,” MC provides.  

According to the ingredients provider, Omnizym Sugar Replacer comes in two versions and is purely enzyme-based. Enzymes convert the starch into glucose units and thus support fermentation, color, and flavor formation. 

Additionally, throughout the fermentation process, they provide for the production of maltose and thus faster fermentation and better, more even crust color based on the enzymatic hydrolysis of long-chain polysaccharides, through which more precursors for the Maillard reaction form.

The second variant of Omnizym Sugar Replacer is based on the same enzyme compound with an added flavoring component to provide a similar sweetness to baked goods with full sugar content.

Finally, MC holds that Omnizym Sugar Replacers can be used directly in the mill without altering standard treatments, which lets manufacturers use them flexibly. 

MC provides that the ideal dosage for the desired sugar reduction can be determined in baking trials under local conditions, and mills can access MC know-how at the Futuremaker Stern-Technology Center in Ahrensburg, Germany, or MC laboratories worldwide.

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