milling, bakery and pastries. · milling, bakery and pastries. flours, oils, juices and vegetable...

Products for:

Milling, Bakery and Pastries.

Flours, Oils, Juices andVegetable Extracts.

Enzyme applications in:

Linked

Pol. Ind. Famades c/ Energía 18 - 08940 Cornellà de Llobregat (Barcelona) SPAIN

Tel: +34 934 211 055 Fax: +34 934 329 592 E-mail: [email protected]

www.tecnobakery.es

Tecno Bakery is a Company dedicated to the manufacture anddistribution of ingredients for the milling industry, bakery and pastry. Ourtechnical team specializes in enzymatic applications for the food industry(flour, oil, juices and vegetable extracts). Our company is built on threepillars.

Quality: We have the most moderntechnologies for the development andmanufacture of our products. That allowsus the proper preparation for gluten-free,organic and allergen-free. We applyrigorous quality controls to our rawmaterials and finished products.

Service: We provide our customers withall our experience and enthusiasm, whichis backed by our laboratory and pilot plantshape the technical assistance service wepride ourselves in Tecno Bakery. Our labelis characterized by a personalized andstrictly confidential.

Innovation: We are constantly informed ofthe latest news and developments in theindustry and our technical team has thetraining and experience to offer the bestsolution. We develop products tailored tooptimize the result obtained by our clientsin their fabrications.

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INDEX

MILLING ……..…….….….….….….….... 3

Correctors ..……….…...….…………...… 3

Coadjutants and Additives ...……...….... 4

BAKERY ..……………….….....….….…. 5

Improvers …….…….……...........………. 5

Mixes and Concentrate .………....…...... 7

PASTRIES …....……………….………… 9

Improvers ……...…….………..…….…… 9

Mixes and Concentrate …..…..…....…. 10

CONFECTIONARY ……...…………….. 11

Mixes and Supplement …….....….….… 11

BISCUTS …………………………….…. 13

Enzyme Complexes …….....….....……. 13

SOFTENERS …………...…....………… 14

INGREDIENTS .…….......….….….……. 15

ENZYMES ............….……...…..………. 17

ADDITIVES …...….….….....…..………. 19

TECHNICAL ASSISTANCE ….…...…. 20

Laboratory ..…………….……...………. 20

Pilot Plant ….…….…….….…...………. 20

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Correctors

We have a wide range of enzyme correctors, providing the best solution for each season

and time of year.

Extensibililty

PRODUCT SPECIFICATIONS DOSAGE ( 100kg flour)

TEC ENZYM SUPER EXTENSIncreases the extensibility (L) improvingmachinability of the dough. Ideal for breadflour.

10 – 15 g

TEC ENZYM XPIncreases the extensibility (L). Increases breadvolume.

10 – 15 g

TEC ENZYM 23Increases the extensibility (L). It provides amajor oven spring and the crust color.

10 – 15 g

TEC ENZYM EXTENSOR Extensibility corrector. 10 g

TEC ENZYM NHLEnzymatic extensibility. L increases andimproves regularity and the baking response.

10 – 15 g


TEC ENZYM FLORGLUTENReinforces the flour without increasing the P /L. Recommended for both strength and bakingflour.

10 – 15 g

AW-5Considerably increases the W and P / L. Itincreases water absorption and stability. Idealfor weak glutens.

100 g

TEC ENZYM TROFAFull corrector reinforcing all their baking skillsincrease (absorption, machinability,development).

10 – 15 g

Reinforcing

MILLING

3

PRODUCT SPECIFICATIONS DOSAGE (100kg flour)

GLUTEN Wheat protein for reinforcement of flour. 500 - 1000 g

ENZYMES Wide range of activities and different origins. By application

Coadjutants and Additives

Through our processing intervener and additives we supply any deficiencies or defectswhich could include wheat.

MILLING

Flour Treatment Agents


ASCORBIC ACIDIncreases the extensibility (L) improvingmachinability of the dough. Ideal for durumflour.

By application

L-CYSTEINEIncreases the extensibility (L). Increases breadvolume.

By application

Technological Coadjutants


MONOCALCIUMPHOSPHATE

Reduces the problems of degradation. 100 – 250 g

FALLING UP BLANReduces problems arising from germination.Increase the value of Falling Number (Hagberg).

200 – 300 g

Additives

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Improvers

The basis of our improvers are enzymes that combine to optimally exploit synergiesbetween them. Our range covers all types of bread making process.

Direct Traditional


TECBAK LLecithinated improver. Provides the productmachinability and volume. Perfect for lowhidrated doughs and traditional process.

500 – 800 g

TECBAK 6000DATA improver based facilitating mixing.Response safe baking and final volume.

350 – 400 g

IMPROVER A3-4444Enzymatic improver for direct and baked bread.It provides final volume and a crispy, shinycrust.

200 – 300 g

BAKERY

Controlled Fermentation


TECBAK CONTROL LUP 3Designed to improve dough stability in longfermentation.

1000 g

TECBAK LISSO V-11Designed to improve dough stability in longfermentation processes. Avoid the appearanceof bubbles in the crust.

700 g

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BAKERY

Precooked and Frozen Dough


MEJORANTE BASICImprover especially suitable for precookedbaguette.

500 – 800 g

TECBAK PRECO PGEnzymatic improver. Conditions the dough andadds shine and crispy crust

1000 - 2000 g

TECBAK PRECO DF-14JImproved machinability of the dough. Resultingbread with good maintenance of freshness.

800 – 1000 g

TECBAK PRECO MIXFull improver reinforcing flour and waterabsorption increases. Response safe baking andfinal volume.

2000 g

Specials


ECOBREADOrganic improver. Suitable for all types ofprocesses. Improves the stability of the doughand final product.

1000 g

CELIACIMPROVER

Gluten free improver for preparing bakedgoods without gluten, including pastries.Increases volume and product shelf life.

200 g

TECBAK PZ A-1Especially for pizzas improver. Improvedmachinability of the dough and crisp.

500 g

TECBAK ROSQEnzymatic improver specially designed for theproduction of “rosquilletas”.

30 g

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Mixes and Concentrates

We have a variety of ingredients that form our bakery specialties. Our mixes arecharacterized by their versatility and flavor that allow provide a distinct touch to the finalproduct.

Flakes and Seeds


MIX MULTICEREALS CORNProduct made from seeds, cereals and flakesthat gives the flavor and nutritional propertiesof each seed.

10 -50 kg

TOPPING SEEDS TB10Prepared seeds that can be added both bulkand as a decoration.

c/s

MIX ANDINO BREADMade with quinoa and chia seeds. Breadexcellent taste and nutritional properties.

100 kg

MIX SOY 30% Prepared for making soy bread. 30 kg

BAKERY

Healthy Breads


MIX BREAD OMEGA 3Concentrate valid for the development ofspecialties "source of omega-3" and "high inomega 3".

5 - 15 kg

MIX FIBER BREADConcentrate valid for the development ofspecialties "source of fiber" and "high fibercontent”.

5 - 15 kg

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Special Flours


RÚSTICO MONTEFRÍOPrepared from malt toasted flours from barleyand rye. It provides the typical flavor of rusticbread

3 kg

ESENTIAL FLOURMix flour from different cereals and driedsourdough bread. Provides a unique anddistinctive flavor.

50 – 100 kg

TECBAK BAVARIANPrepared for the development of german darkbread type.

40 kg

BAKERY

Extra Tender Breads


MIX MOLDE 10% PRPrepared highly enriched for the production ofbread. Large volume and an extra smoothtexture is obtained.

10 kg

BURGUER-CACHORRO 15%Concentrate for making buns and hot dogbread.

15 kg

MIX SPONGE BREADMix ingredients and spices that allows thedevelopment of a bread crumb fluffy and juicyother than the traditional bread.

50 kg

Special Label


MIX BREADGLUTEN FREE

Fully prepared to make bread without gluten.Slightly dark color and flavor to traditionalbread.

100 kg

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Improvers

We have extensive experience in formulating specific improvers for bakery. Conditionedmass and minimize losses resulting from the freeze / thaw.

Traditional and Frozen


PASTRY F-5DATA based improver for dough high in sugarsand fats.

1500 - 2000 g

PASTRY I Easy use improver for traditional pastries. 500 - 800 g

PASTRIES

Prefermented


TECBAK PASTRY PLUS

Improver specially formulated for processesfermented frozen pastries. Increases thestability of the product once frozen improvingthe bottom line.

4000 g

Bake Up


TECBAK SUPER EXPRESS 2

Prepared designed to prepare for directcooking frozen pastries without fermentation.Minimizes transportation costs by reducing thevolume of the frozen pieces.

6000 g

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PASTRIES

Mixes and Complements

We have prepared a range of high quality pastries and specific products to facilitate and

improve various parameters.



MIX BRIOCHE 15% CONCPrepared for the preparation of briochepastries.

15 kg

CONCENTRATE LM 30% P4It allows obtaining berlinas and chuchos softand melting texture. Minimizes the amount offat absorbed by the fried pieces.

30 kg

Supplements


NATUR EXTENSRelaxing for masses without additives.Indicated to reduce toughness of laminatedpastries.

200 g

TEC ENZYMK SG

Relaxing for mass gluten. 20 – 40 g

COLD GELATINGelatin in cold direct application. It facilitatespainted parts pastries not requiring thermalpretreatment.

c/s

COTTON MEATConcentrated meat for the production offillings for pastries. Mild flavor and meltingtexture.

c/s

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Mixes and Complements

We have a wide range of mixes and gasifying various performance ranges for optimumresults in terms of product requirements.

Baking Powder


IMPULSOR TB Gasifying intermediate standard action. 3 – 6 kg

IMPULSOR TR Fast acting leavening. 3 – 6 kg

IMPULSOR RTSlow acting leavening. Reserve gasificationmuch for baking.

2 – 4 kg

CONFECTIONARY

Complements


FONDANT KELMYWide range of colors (white, black, red, yellow,blue, green, brown, gray, fuchsia, etc.)

c/s

PASTRY CREAMPreparation custard cold. Suitable for toppingsand fillings.

According to recipe

COLD GELATINEGelatin to apply cold. It has excellentbrightness and good transparency.

c/s

SUGAR MOISTUREPowdered sugar to decorate pieces. It remainsstable. Melts in the mouth.

c/s

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º

CONFECTIONARY



MIX MUFFIN 100%Fully prepared for making muffins. Juicytexture and excellent flavor.

100 kg

MIX MUFFINCHOCOLATE 100%

Fully prepared for the production of chocolatemuffins.

100 kg

MIX PETISUPrepared for making Petisu in cold process. Youonly need to add oil, water and eggs.

100 kg

MIX SPONGE BISCUITIt allows to prepare a great sponge bisccuitfluffiness. Mass of low density and very stable.Ideal for cakes and cup cakes.

100 kg

MIX PLANCHAS(SWISS ROLL MIX)

Only add water and egg for a plate of fluffycake. Very flexible and tear resistant.

100 kg

TARTA DE SANTIAGO 100% Ready to develop typical almond cake. 100 kg

MIX BROWNIE Result juicy and intense chocolate flavor. 100 kg

MIX PANCAKEFully prepared to make the real Americanpancakes. Only water is needed forpreparation.

100 kg

MIX CREPEFully prepared for making crepes. Only water isneeded for preparation.

100 kg

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Enzyme Applications

We have a wide range of mixes and gasifying various performance ranges for optimumresults in terms of product requirements.

Healthy Improvement


SHAPEIT BISCUITFrom Novozymes

Bacterial protease allowing partial or totalreplacement of sodium metabisulfite inbiscuits.

10 – 20 g

ACRYLAWAYFrom Novozymes

Significantly reduces acrylamide content ofbiscuits without altering their other properties.

According recipe

BISCUITS

Process Optimize


SHAPEIT WAFERFrom Novozymes

Concentrate based xylanase enzyme thatreduces the baking time.

5 – 50 g

TEC ENZYM WAFEREnzyme preparations of protease and xylanaseto improve the texture wafers and reduces theappearance of lumps in the batter.

10 – 30 g

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SOFTENERS

Softeners

We specialize in the development of enzyme applications to increase and maintain soulfultenderness in all kinds of products.

Bakery and Pastries (bread, buns, brioche, croissant, etc.)


TECNOSOFT 14Touching enzyme with emulsifiers. It provides amore fluffy texture, tenderness and prolongthe product.

1000 g

TECNOSOFT 14 CONCTouching enzyme without additives. Provides asmoother texture tenderness extends theproduct. Excellent resilience.

500 g

TEC ENZYM FRESH KTouching enzyme without additives. Provides alower resilience to product but a greater senseof juiciness.

50 – 150 g

TEC ENZYM TIERNO EXCELTouching high-end enzyme with a smootherand more melting texture is obtained.

25 – 75 g

SOFT SINTouching gluten and numbers E. Increasestenderness and lasts longer.

200 g

Pastry (type batters biscuit, muffin, muffins, plum cake, etc.)


TEC ENZYM SOFT CAKESpecially designed to apply batters. Improvingproduct freshness and keeps longer.

1000 g

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Ingredients

We have a wide variety of natural and technological high quality ingredients forcustomization and development of bakery products, pastries and cakes.

Flakes and Seeds


SEEDSSunflower seeds, brown linseed, flaxseed,sesame, chia, quinoa, blue poppy, millet,buckwheat and chopped soy.

c/s

FLAKES Oats, wheat, rye and potatoes. c/s

MIXStandardized and customized all kinds of seedsand flakes.

c/s

INGREDIENTS

Yeast and Sourdough

PRODUCT SPECIFICATIONS DOSAGE( 100kg flour)

INTANT DRY YEASTYeast lyophilized rapid activation. Long lifewithout need for refrigeration.

c/s

YEAST GOLDLyophilized yeast for sugar masses. Highfermentative power in bread and pastries.There needs to be kept in a refrigerator.

c/s

ESPECIAL SOURDOUGHExclusive sourdough and rye dehydrated. Itbrings a touch of acidity and subtle notes ofnuts.

0,5 – 3 kg

RYE SOURDOUGHDehydrated rye main mass intense flavor andslightly acid.

0,5 – 3 kg

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INGREDIENTS

Special Flours


MALT FLOURMalted flour high enzyme activity. Increasesthe fermentative power of the mass

c/s

GOLDEN MALT FLOURLightly toast. It provides a distinctive flavor andcrunchy texture in the crust.

c/s

ROASTED MALT FLOURToast moderate. It adds flavor and color tobread

c/s

HARD ROASTEDMALT FLOUR

Malt flour higher roasting. It darkens the crumband provides an intense flavor of toasted.

c/s

ROASTED RYEMALT FLOUR

It provides a distinct and more intense than therest of malt flour taste.

c/s

ROASTED CORN FLOURIt gives the typical taste and aroma of roastedcorn.

c/s

SOYBEAN FLOUR Both defatted and active. c/s

BEAN FLOUR Whitens the crumb giving a more appetizing. c/s

Others


MICRONIZED FIBERSVegetable fibers of different origins high indietary fiber. Ideal for healthy products.

c/s

VITAL GLUTEN Vital wheat gluten high protein content c/s

VITAMINES Vitamin C and B vitamins (B1, B2, B9) complex. By application

FLAVORS Butter, lemon, chocolate, etc. By application

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ENZIMAS

Enzymes

We have a wide range of activities and backgrounds. Allow the elimination of E numbers ina variety of products and processes.

Flours


AMYLASESFungal amylase, bacterial amylases, maltogenicamylases and glucoamylase.

By application

HEMICELULASESFungal xylanases, bacterial xylanases,Trichoderma xylanase and pentosanase.

By application

LIPASESLipases, phospholipases, and galactolipasaslipoxygenase.

By application

TRANSGLUTAMINASE Transglutaminase. By application

OXIDASE Glucose oxidase. By application

PROTEASEFungal protease, bacterial protease. By application

PRODUCT SPECIFICATIONS DOSAGE ( 100kg)

AMYLASESFungal amylase, bacterial amylases, glucanase,glucoamylase.

By application

BETA-GLUCANASE Beta-glucanase. By application

INVERTASEFor the manufacture of invert sugar fromsucrose.

By application

Starches and Sugars

17

ENZYMES

Oils

PRODUCT SPECIFICATIONS DOSAGE

PRESSEnzyme preparations of pectinases thatfacilitates the extraction of olive oil.

By application

Beer


AMYLASESBacterial amylase for liquefaction andglucoamylase to hydrolyze grains dextrinsgetting glucose.

By application

BETA-GLUCANASE Improves filtration By application

PAPAIN Plant protease. By application

Juices


PECTINASESPectinases for clarification and to improvecolor extraction.

By application

PECTIN METIL ESTEARASA It allows firm the fruit. By application

Vegetable extracts


PECTINASES ANDHEMICELULASES

Improves the extraction of compounds fromplants and vegetables in general.

By application

PECTIN METIL ESTEARASA It allows firm the fruit. By application

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Additives

Variety of additives application in milling, bakery, pastries and cakes.


EMULSIFIERSSoybean and sunflower lecithin (E-322),distilled monoglyceride (E-471), DATA (E-472e)and SSL (E-481).

By application

HYDROCOLLOIDS

Guar gum (E-412), xanthan gum (E-415), taragum (E-417), carrageenan (E-407), pectin (E-440), CMC (E-466), HPMC (E-464 ) and gelatin(E-441).

By application

PRESERVATIVESCalcium propionate (E-282), potassium sorbate(E-202) coated and sorbic acid (E-200).

By application

ANTIOXIDANTAscorbic acid (E-300), citric acid (E330) and BHA(E-320)

By application

SWEETENERSorbitol (E-420), maltitol (E-965) y sucralose (E-955).

By application

FOOD COLORINGBeta carotene (E-160), Riboflavin (E101) andtartrazine (E-102)

By application

ADDITIVES

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TECHNICAL ASSISTANCE

Laboratory

We have a full laboratory that we provide our customers with the latest in rheologicalanalysis.

ALVEOGRAM

GLUTEN WET/DRY

FALLING NUMBER

AMYLOGRAM

FARINOGRAM

RHEOFERMENTOGRAM

MALTOSE INDEX

Pilot Plant

Our pilot plant is equipped to perform testing of any type of bakery product pastries andcakes.

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milling, bakery and pastries. · milling, bakery and pastries. flours, oils, juices and vegetable...

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