Less gluten please…
Gluten forms the main structure of dough by a so called gluten network which provides visco-elastic properties. A strong gluten network however would prohibit biscuits, crackers and wafers from taking the required shape and texture. That is why all these products prefer flour that is weak i.e. that has low gluten content, so that the dough spreads easily and quickly takes the desired shape.
Any flour will do…
Weak flour is not always available and even when so might still not have desired properties. Most of the time manufacturers must use strong flours or even prefer to use strong flours to be able to design their products.
ORBA enzymes make it possible to produce the desired products independent of flour quality. Our blends and custom tailored solutions allow for a production independent of flour quality.
Natural alternatives to chemicals…
Apart from giving batter and dough the right consistency and the end product the desirable texture enzymes also replace chemical agents such as borax and sodium metabisulfite. These chemicals are being phased out worldwide and replaced
by enzymes as part of labeling free solutions and a general move towards safe and
natural products.
Our product range :
ORBA®PROTEAZ P
A protease for gluten modification in cracker and biscuits production. Gives control over dough rheology, stops shrinking and improves stability in the oven. Produces desired crust coloration and crispness. Replaces sodium metabisulfite.
ORBA®PROTEAZ S
A wide spectrum protease for use in biscuits and crackers production. Gives control over dough rheology, stops shrinking and improves stability in the oven. Produces desired crust coloration and crispness. Especially used in products which require weight and size uniformity. Replaces sodium metabisulfite.
ORBA®PROTEAZ G
A microbial protease blend with xylanase and cellulase activities for wafer and ice-cream cornet manufacturing. Gives control over viscosity of batter, allows reduction of water and increases dry matter. Resulting wafers are crisp and have a homogeneous structure. Replaces borax.
ORBA®ZİM HC 2500 L
A liquid xylanase preparation for the biscuit and cracker industry. Benefits are; better mechanical tolerance, improved mixing and dough tolerance, higher laminating ability, increased extensibility.