Mirpain’s ultra-concentrated enzymes catalyze chemical reactions and even when a small amount of enzyme is used, it yields desired effects on the flour quality.
We have very strong connections with the leading fermentation companies (2 in China, 3 in Japan and 1 in India) thanks to our enzyme experts in our Tokyo office.
Using our own selected best strains we reproduce the best. Our enzymes have been cautiously tested and they are super concentrated (10 to 20 times more concentrated than those generally available) so as well as having the best activity and price ratio, our clients don’t pay for unnecessary diluents.
Bread with enzymes
Bread without enzymes
Bread with enzymes
Bread without enzymes
| ACTIVE SUBSTANCE | TRADE NAME | EFFECT | DOSAGE |
|---|---|---|---|
FUNGAL ALPHA AMYALSES |
ALPHAMILL PF ALPHAMILL PY ALPHAMILL RB ALPHAMILL PS |
- The volume is increasing. - Conversion of starch into sugar. - It is the active base of flour and bread additives. |
5-15 ppm depending on flour weight 8-20 ppm in flour weight 10-50 ppm depending on flour weight 50-150 ppm depending on flour weight |
BACTERIAL AMYLASE |
ALPHAMILL BA | - Extra softness in short shelf life buns. |
0.5-2 ppm depending on flour weight |
MALTOGENIC AMYLASE |
MIRPAIN XL |
- Anti-stop effect and extra softness. |
50-100 ppm depending on flour weight |
GLUCOAMYLASE |
GLUOMILL G | - Preservation in frozen bread. - Golden crust color. |
50-100 ppm depending on flour weight |
FUNGAL HEMICELLULASES/XYLANASES |
HEMIMILL XYE HEMIMILL BXD HEMIMILL XYE S HEMIMILL MRK |
- The volume is increasing. - Extra oven spring. - Fermentation tolerance. - Extra power. |
3-10 ppm in flour weight 3-10 ppm in flour weight 3-10 ppm in flour weight 3-10 ppm in flour weight |
BACTERIAL HEMICELLULASES/XYLANASES |
HEMIMILL SPRING | - The volume is increasing. - Extra oven spring. - Fermentation tolerance. - Extra power. |
5-15 ppm depending on flour weight |
LIPASES |
LIPOMILL T LIPOMILL S LIPOMILL BF |
- The volume is increasing. - DATEM substitution. |
3-10 ppm in flour weight 5-12 ppm in flour weight 30-100 ppm in flour weight |
PHOSPHOLIPASE |
PHOSPHOMILL | - The volume is increasing. - Emulsifier replacement. |
2-15 ppm in flour weight |
GLUCOSE OXIDASES |
OXIMILL QP OXIMILL QT OXIMILL QR OXIMILL QL |
- Oxidizing agent. - Flour stabilization. - Gluten strengthening. |
2-15 ppm in flour weight 3-8 ppm in flour weight 10-30 ppm depending on flour weight 20-50 ppm depending on flour weight |
PROTEASE |
PROMILE |
- Gluten is reduced in biscuits, crackers, wafers and cookies. |
100 ppm in flour weight |
TRANSGLUTAMINASE |
T-GLUTAMILL |
- Binding agent. - Modification of gluten proteins. |
10-50 ppm depending on flour weight |