ENZYMES

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 INGREDIENT

COMMERCIAL NAME

EFFECT

DOSAGE

FUNGAL ALPHA AMYLASES

ALPHAMILL PF
ALPHAMILL PY
ALPHAMILL RB
ALPHAMILL PS
  • Volume increasing.
  • Starch to sugar conversion.
  • Active base for flour&bread improvers.

5-15 ppm on flour weight

8-20 ppm on flour weight

10-50 ppm on flour weight

50-150 ppm on flour weight

BACTERIAL AMYLASE

ALPHAMILL BA

  • Extra softness in short shelf-life buns.

0,5-2 ppm on flour weight

MALTOGENIC AMYLASE

MIRPAIN XL

  • Anti-stalling effect and extra softness.

50-100 ppm on flour weight

GLUCOAMYLASE

GLUOMILL G

  • Protection in frozen bread.
  • Golden crust color.

50-100 ppm on flour weight

FUNGAL HEMICELLULASES/XYLANASES

HEMIMILL XYE

HEMIMILL BXD

HEMIMILL XYE S

HEMIMILL MRK

  • Volume increasing.
  • Extra oven spring.
  • Fermentation tolerance.
  • Extra power.

3-10 ppm on flour weight

3-10 ppm on flour weight

3-10 ppm on flour weight

3-10 ppm on flour weight

BACTERIAL HEMICELLULASE/XYLANASE

HEMIMILL SPRING

  • Volume increasing.
  • Extra oven spring.
  • Fermentation tolerance.
  • Extra power.

5-15 ppm on flour weight

LIPASES

LIPOMILL T

LIPOMILL S

LIPOMILL BF

  • Volume increasing.
  • DATEM substition.

3-10 ppm on flour weight

5-12 ppm on flour weight

30-100 ppm on flour weight

PHOSPHOLIPASE

PHOSPHOMILL

  • Volume increasing.
  • Emulsifier substitution.

2-15 ppm on flour weight

GLUCOSE OXIDASES

OXIMILL QP

OXIMILLQT

OXIMILL QR

OXIMILL QL

  • Oxidising agent.
  • Flour stabilization.
  • Gluten strengthening.

2-15 ppm on flour weight

3-8 ppm on flour weight

10-30 ppm on flour weight

20-50 ppm on flour weight

PROTEASE

PROMILL

  • Gluten decrease into biscuits, crackers, wafers and cookies.

100 ppm on flour weight

TRANSGLUTAMINASE

T-GLUTAMILL

  • Binding agent.
  • Modification on gluten proteins.

10-50 ppm on flour weight