YourPartner in Flour& BakingTechnology

1 Your Partner in flour & Baking TechnologyUsing Inactive YeastBy Ernst BenierNatural DoughRelaxationPressedWheat Tortillasandtheneedfordoughrelaxation Process: Developeddough Short rest 5 10 min Scaling& rounding Doughrest 5 10 min Doughballis pressedin 1 second till12 30cm diameter Bake Consistent finalproduct (incldiameter) ControlledelasticityrequiredPressing harder / longercostmoneyChemical DoughRelaxationin Wheat Tortillas Common chemicalreducingagentsused L Cysteine Sodiummetabisulphite(SMBS)Chemical DoughRelaxationin Wheat Tortillas pros Benefits: Easy topress/ Low pressure Roundshape Sharp edges EconomicalChemical Dough Relaxation in Wheat Tortillas cons Issues: Declaration L Cysteine requireslabelling E920 Bad press SodiummetabisulphiteSMBS Requireslabelling E223 Intolerance / adverse reactions breaks down Vitamin B2 (Thiamin) suppresses browning can impair taste no processing aidexemptionI meatingwhat?

2 Natural alternatives InactiveYeast Yeastcontainsglutathion Tri peptide fromcysteine, glycine andL glutamicacid GSH Glutathion met SH(thiol) group Thiolgroupworksas reducingagent resultin elastictycontrol. Enzymes Protease cleavesin thegluten structure InactiveYeastcontainingGlutathion Anyliving cellcontainsglutathion Important forstress control GSH < > GSSG France legislationfortraditional French baguette onlyallowsuseof flour , water, salt, yeast, amylase. (French) Bakeriesrequireddoughrelaxation Productionof driedyeastgave lotsof yeastdust Driedyeastdustwas found toprovidedoughrelaxationUncontrolledDrie dYeastDust Nota standard product GSH levels Low 0,8% GSH Yeastfermentationpower YES, but howmuchControlledInactiveDriedYeast Yeaststrainoptimalisation HigherGSH levels (upto3%) Stress duringfermentation(GSH < > GSSG)

3 Influencesfermentationtime / yield/ cost Taste No more yeastfermentationpower Product property optimalisation PreventingGSSG formationduringdrying PowdercharacteristicsGlumoDFKeyparameter s Inactive dry yeast (Saccharomyces cerevisiae) produced by baking yeast strains inactivated by pasteurisation spray dried StandardisedGSH level 2,1% byadditionof wheatflour Reduceddustingpowder Kosher Halal GlumoDF in wheattortilla production Benefits: Clean label (inactiveyeast/ yeast) Easy topress Roundshape Sharp edges No change in eatingquality, rollability, stickynessof tortilla Economicalalthoughmore costlyas chemicalNatural alternative Enzymes Biocatalysts with an enormous catalytic power Are very specific Are proteins Act under mild conditions with respect to temperature and pHWithout enzymesReactionENERGYWith enzymesEnzym Activity Effects with BakeryProcess & Final Product Quality AttributesBread Bakery Mixing Proofing BakingFine Bakery Mixing Processing Baking Dough development Gluten development Water binding Gas Production Gas Retention Stability Oven spring Crust formation Shape Dough Consistency Water

4 Decrease Elasticity control Baking time reduction Colour& ShapeFinal Product Quality Crumb structure Crumb colour Crust colour Shape Volume Texture Taste & Flavour Fresh Keeping PropertiesWheat flour CompositionLipids 2%Protein 12%Pentosans1%Hemicellulose 2%Starch 75%Damaged Starch 10%AMYLASELIPASEPROTEASEHEMICELLULASEO verview of gluten interactiongliadineglutenineSHSHSSSSL-cy steine GlutathionproteaseSHSHA scorbic acidOxydative enzymesBakemyL FPGlumoDApplication of BakemyLFPKey Performance FeaturesBakemyL FP is a non GMO based fungal endo-protease. Key benefits: Improves dough development Provides elasticity control in dough Label friendly no declaration on final packaging Ideal tool to use in combination with other enzymes Recommended dosage in tortilla: BakemyL FP10 - 50 ppmGlutathion vsendo Protease Different meganism Similarfunctionality Optimizeyourneedsbycombiningthem Dosageindication(on flourweight): GlumoDF 0,1 0,2% BakemyLFP10 50 ppm(mg/kg)Breatec Dutch based ingredient manufacturer founded in 2006 Specialized in functional Ingredients for the milling and baking industry.

5 Main product groups: Enzymes Emulsifiers Inactive yeast Global customer base: Millers Bakery Ingredient Formulators Specialized bakery industry Tortilla, Pasta & Noodle ManufacturersQuestions?