Solutions portfolio

NEW products from specialist firms under Stern-Wywiol Gruppe include functional systems for processing surimi, injection additives for the efficient manufacture of cooked cured specialities, and other meat products, and also meat binding systems. In dairy, the stabilizing systems for cultured dairy products, cream and analogue mozzarella offer considerable value-added potential, as do the combinations of active ingredients for the production of low-fat mayonnaise.

Enzymes + active ingredients

Mühlenchemie, one of the experts in the field of flour treatment and flour fortification, offers combinations of enzymes and other active ingredients for improving the water absorption and stability of doughs and increasing the yield of baked bread and rolls and the succulence of the crumb. Other innovations are enzymes that prolong the shelf-life of industrially produced, packaged bread and for optimising costs and quality in pasta production. This is especially important since the quality of wheat is dependent on factors such as grain variety, the nature of the soil, climate, and harvesting conditions.

Usually flour has to be improved to make up for low-gluten or protein content, damage to harvest due to weather conditions, to correct over-strong blends, to balance qualities with moist and weak dough, and to help add substitutes such as tapioca or maize.

SternEnzym, a specialist in the development, production and marketing of tailor-made enzyme systems, has developed a lactase of very high quality and purity that removes lactose from dairy products and can be used both for lactose-free foods and as a processing aid for preventing the crystallisation of lactose in ice cream and sweets containing milk, such as dulce de leche. Further innovations are highly efficient enzymes for the economical production of cheese and for enhancing the properties of meat, sausage and fish products such as fish balls and surimi, a product usually made of fish that has been pulverised to a thick paste.

There is practically no limit to the potential applications for enzymes and enzyme compounds in food production. In recent years, more processes have been discovered in which these biocatalysts can help to save energy, reduce the impact on the environment and cut production costs–with bakery products, pasta, dairy products or in the production of alcohol.

Pastazym is an enzyme developed for pasta specifically to improve its tolerance to boiling as well as to maintain the firmness of fresh noodles. Another product that can benefit from enzyLebron XIV 14 Low