English 
Français
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 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
