SternEnzym specializes in the development and application of functional enzyme systems for the food industry. The main applications include bread and fine pastries, sugar and specialty sugars, various dairy products, as well as fish and meat applications.

SternEnzym

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SternEnzym specializes in the development of enzyme systems for food production. The company focuses on applications in bread and baked goods, sugar, and dairy, fish, and meat products. SternEnzym combines scientific research with industrial practice to create tailored enzyme solutions. The company offers individual consulting and technical expertise to meet specific customer needs.

Ahrensburg

Schleswig-Holstein

Germany

Europe

SternEnzym specializes in the development and application of functional enzyme systems for the food industry.

Food and Beverage Manufacturing

Stern-Wywiol Gruppe

SternEnzym | 5,013 followers on LinkedIn. The Enzyme Designer | Established in 1988, SternEnzym specialises in designing enzymes and enzyme complexes, in particular for the food industry. Its main applications are bread and pastry goods, sugar as well as dairy, fish and meat products. A member of the Stern-Wywiol Gruppe consisting of 11 specialist companies, SternEnzym benefits from various synergies.

senior purchase manager (central buying Stern- Wywiol Group) bei Hydrosol

Frank Metzkes

Area Sales Manager-Greater Middle East at SternEnzym

Ramy M. Samy

Eating Marketing for Breakfast, Lunch and Dinner * Head of Marketing Food Ingredients Division Stern Wywiol Group * Marketing Manager for…

Dana Francksen

Scientific Director bei Stern-Wywiol Gruppe; always STERN

Lutz Popper

𝗟𝗼𝗼𝗸𝗶𝗻𝗴 𝗳𝗼𝗿 𝗮 𝘄𝗮𝘆 𝘁𝗼 𝗼𝗽𝘁𝗶𝗺𝗶𝘇𝗲 𝘃𝗶𝘀𝗰𝗼𝘀𝗶𝘁𝘆 𝗮𝗻𝗱 𝘀𝘄𝗲𝗲𝘁𝗻𝗲𝘀𝘀 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝗮𝗱𝗱𝗲𝗱 𝘀𝘂𝗴𝗮𝗿 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗰𝗲𝗿𝗲𝗮𝗹 𝗱𝗿𝗶𝗻𝗸𝘀? 🌾🥛 Consumer interest in vegan milk alternatives is rising, driven by growing ecological awareness as well as the increased demand for healthier foods. There are some challenges in the production process, but also solutions: "Milk alternatives from legumes, grains, nuts, or drupes must meet high standards of consistent quality, good flavour, and a minimal ingredients list. Enzymes, as natural bio-catalysts, are a simple way to combine process improvement and flavour."- Sven und Valeri That’s why we offer different enzyme solutions needed for the production of high-quality cereal drinks. Here are the key benefits: 1. Achieve ideal viscosity 2. Reach desired sweetness without added sugar 3. Increase stability of products over time 4. Improve the outcome and utilization of raw materials 👉🏼 𝗚𝗲𝘁 𝗶𝗻 𝘁𝗼𝘂𝗰𝗵 𝘄𝗶𝘁𝗵 𝘂𝘀 to get more information!

🎉 𝗪𝗲’𝘃𝗲 𝗝𝗨𝗦𝗧 𝗥𝗘𝗔𝗖𝗛𝗘𝗗 𝟱,𝟬𝟬𝟬 𝗙𝗢𝗟𝗟𝗢𝗪𝗘𝗥𝗦! We’re thrilled to hit this exciting milestone and want to extend a massive THANK YOU to each and every one of you who’s been part of our LinkedIn journey. Your support and engagement have made all the difference, and we’re excited to continue sharing our updates, insights, and stories with such an amazing community. 🚀

🔍 𝗡𝗲𝘄 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀 𝗳𝗿𝗼𝗺 𝗼𝘂𝗿 𝗛𝗲𝗮𝗱 𝗼𝗳 𝗥&𝗗 Our Head of R&D, Sven Konradt , has just published an article exploring the role of phospholipases (PLA’s) in egg yolk processing and cheese yield optimization. Interested in the enzyme-based improvement of the emulsifiability of products like mayonnaise or the efficiency of cheese production? Learn more about how PLA’s are making a difference in food processing and contributing to more effective and sustainable practices. ⬇️ Read the full article https://lnkd.in/ebP-jevN

𝗔𝗠𝗙𝗘𝗣 𝟮𝟬𝟮𝟰: 𝗔𝗹𝗹 𝗮𝗯𝗼𝘂𝘁 𝗲𝗻𝘇𝘆𝗺𝗲 𝘀𝗮𝗳𝗲𝘁𝘆 𝗮𝗻𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗶𝗻 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻 𝘄𝗶𝘁𝗵 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗹𝗲𝗮𝗱𝗲𝗿𝘀 What a fantastic opportunity to attend this year's AMFEP General Assembly in Valencia! Alexander Rohde and Brigitte Grothe were in attendance from October 2nd to 4th. The event highlighted the efforts and achievements of recent years that contribute to AMFEP's maxim: Promoting the safe and sustainable use of enzymes. In collaboration with FEDIMA - European bakery and pastry ingredients manufacturers , European Dairy Association and AISE International Association for Soaps, Detergents and Maintenance Products , the AMFEPs working groups developed three short summaries on the benefits and safe use of enzymes in bakery, dairy and detergent applications: https://lnkd.in/exiVrKJa Together with AISE and AMFEP also addressed an important issue related to enzymes - their potential for respiratory sensitization due to their protein nature. The industry recognizes that following the detailed instructions for enzyme products protects the health and safety of workers. New scientific research based on the latest data reinforces this fact: https://lnkd.in/euSqMXYm 💚We would like to thank: - Ajinomoto Foods Europe, Solutions & Ingredients for hosting the event. - The AMFEP team for the excellent organization. - Fred Wondergem and Céline Benini (PhD) for their leadership throughout the meeting. - Everyone who help to create a future-proof regulatory landscape to support our #enzyme industry growth and innovation while contributing to the EU’s competitiveness and #sustainability goals.

𝗚𝗿𝗲𝗲𝘁𝗶𝗻𝗴𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗣𝗲𝗼𝗽𝗹𝗲 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝟮𝟬𝟮𝟰 𝗶𝗻 𝗕𝗿𝗮𝘇𝗶𝗹! 🌍👋🏼 Three very exciting days have come to an end for Rolf Mahnke and Lutz Popper at this year's biscuit people conference. Once again, they represented us in a speech and numerous discussions. 𝗟𝗶𝗾𝘂𝗶𝗱 𝗲𝗻𝘇𝘆𝗺𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗯𝗶𝘀𝗰𝘂𝗶𝘁 𝗮𝗻𝗱 𝘄𝗮𝗳𝗲𝗿 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆? A highlight of the event was Dr. Lutz Popper's presentation, where he introduced one of our latest innovations: liquid enzyme systems. He also shared many exciting insights into wafer production using high-ash wheat flour and non-wheat flour. A big thank you to everyone who visited our booth and attended the talk! Don’t hesitate to get in touch with us to continue the conversation. 💚 #BiscuitPeople #SternEnzym #Enzymes #FoodIndustry #Networking

𝗕𝗮𝗰𝘁𝗲𝗿𝗶𝗮𝗹 𝗣𝗿𝗼𝘁𝗲𝗮𝘀𝗲 𝗳𝗼𝗿 𝗬𝗼𝘂𝗿 𝗣𝗲𝗿𝗳𝗲𝗰𝘁 𝗕𝗶𝘀𝗰𝘂𝗶𝘁𝘀 𝗮𝗻𝗱 𝗖𝗿𝗮𝗰𝗸𝗲𝗿𝘀 🍪 With regard to the last two posts with Julia and Alexander , we would like to finally take a closer look at the key benefits of protease in the biscuit and cracker industry. Can you see the benefits in die images below? 💡 𝗦𝗼𝗳𝘁𝗲𝗿 𝗱𝗼𝘂𝗴𝗵: By breaking down proteins, protease weakens the gluten network (Figure 1), resulting in a softer, more manageable dough. 𝗘𝗻𝗵𝗮𝗻𝗰𝗲𝗱 𝗯𝗿𝗼𝘄𝗻𝗶𝗻𝗴 𝗮𝗻𝗱 𝗳𝗹𝗮𝘃𝗼𝘂𝗿: The degradation products (peptides and amino acids) serve as precursors for browning reactions, resulting in a more uniform and appealing end product (Figure 2). 𝗥𝗲𝗱𝘂𝗰𝗲𝗱 𝗰𝗿𝗮𝗰𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗯𝗲𝗻𝗱𝗶𝗻𝗴: Protease decreases internal tension in the dough, preventing biscuits from bending during baking and cracking during packaging (Figure 2). 𝗨𝗻𝗶𝗳𝗼𝗿𝗺 𝘀𝗵𝗮𝗽𝗲: The enzyme ensures that biscuits have a consistent round, flat shape with even surface layers (Figure 3). Interested in optimizing your production with enzymes? 𝗚𝗲𝘁 𝗶𝗻 𝘁𝗼𝘂𝗰𝗵 to learn more about how protease and other enzymes can elevate your products. 💚

𝗗𝗼 𝗬𝗼𝘂 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗦𝗲𝗲 𝘁𝗵𝗲 𝗘𝗳𝗳𝗲𝗰𝘁𝘀 𝗢𝘂𝗿 𝗘𝗻𝘇𝘆𝗺𝗲𝘀 𝗛𝗮𝘃𝗲 𝗼𝗻 𝗪𝗮𝗳𝗲𝗿 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻? 💡 After Alexander and Julia discussed the crucial role of enzymes in the wafer, cracker & biscuit industry last week, now we’re diving deeper into the enzyme 𝗵𝗲𝗺𝗶𝗰𝗲𝗹𝗹𝘂𝗹𝗮𝘀𝗲. The following video shows how hemicellulase improves wafer production by reducing batter viscosity: • 𝗙𝗮𝘀𝘁𝗲𝗿 𝗳𝗹𝗼𝘄, 𝘀𝘁𝗲𝗮𝗱𝘆 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻: Watch as the batter flows easily through a funnel, showcasing how hemicellulase minimizes blockages, reduces downtime, and ensures consistent production. • 𝗪𝗮𝘁𝗲𝗿 𝗲𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆, 𝗲𝗻𝗲𝗿𝗴𝘆 𝘀𝗮𝘃𝗶𝗻𝗴𝘀: Lower viscosity means optimal flow with less water, cutting energy costs by reducing the need for evaporation during baking. • 𝗘𝘃𝗲𝗻 𝗰𝗼𝘃𝗲𝗿𝗮𝗴𝗲, 𝗽𝗲𝗿𝗳𝗲𝗰𝘁 𝘄𝗮𝗳𝗲𝗿𝘀: Even with reduced water, the enzyme-treated batter spreads evenly, ensuring that every corner is covered for perfect wafer sheets. The positive effects of hemicellulase offer bakers streamlined production, lower costs, and consistently flawless wafers. 👉🏼 Interested? 𝗖𝗼𝗻𝘁𝗮𝗰𝘁 𝘂𝘀 via LinkedIn or email us at sales@sternenzym.de for more information. This Thursday we will continue with Julia and protease enzymes! Stay tuned! 💚 #WaferProduction #Enzymes #Efficiency #EnergySavings #Quality

𝗖𝘂𝗿𝗶𝗼𝘂𝘀 𝗔𝗯𝗼𝘂𝘁 𝗛𝗼𝘄 𝗘𝗻𝘇𝘆𝗺𝗲𝘀 𝗕𝗼𝗼𝘀𝘁 𝗤𝘂𝗮𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗘𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆 𝗶𝗻 𝗪𝗮𝗳𝗲𝗿, 𝗖𝗿𝗮𝗰𝗸𝗲𝗿, & 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻? 💭 Our Business Development Manager Alexander and Product Manager Julia recently discussed two good examples of how enzymes impact biscuit, cracker, and wafer production processes and final products: “𝘉𝘺 𝘮𝘢𝘬𝘪𝘯𝘨 𝘸𝘢𝘧𝘦𝘳 𝘣𝘢𝘵𝘵𝘦𝘳 𝘵𝘩𝘪𝘯𝘯𝘦𝘳, 𝘩𝘦𝘮𝘪𝘤𝘦𝘭𝘭𝘶𝘭𝘢𝘴𝘦 𝘦𝘯𝘻𝘺𝘮𝘦𝘴 𝘱𝘳𝘦𝘷𝘦𝘯𝘵 𝘤𝘭𝘰𝘨𝘨𝘪𝘯𝘨 𝘰𝘧 𝘦𝘲𝘶𝘪𝘱𝘮𝘦𝘯𝘵 𝘢𝘯𝘥 𝘳𝘦𝘥𝘶𝘤𝘦 𝘸𝘢𝘴𝘵𝘦. 𝘓𝘰𝘸𝘦𝘳 𝘷𝘪𝘴𝘤𝘰𝘴𝘪𝘵𝘺 𝘢𝘭𝘴𝘰 𝘢𝘭𝘭𝘰𝘸𝘴 𝘭𝘦𝘴𝘴 𝘸𝘢𝘵𝘦𝘳 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘢𝘵𝘵𝘦𝘳, 𝘸𝘩𝘪𝘤𝘩 𝘳𝘦𝘥𝘶𝘤𝘦𝘴 𝘵𝘩𝘦 𝘦𝘯𝘦𝘳𝘨𝘺 𝘯𝘦𝘦𝘥𝘦𝘥 𝘧𝘰𝘳 𝘣𝘢𝘬𝘪𝘯𝘨.” - Alexander Rohde “𝘗𝘳𝘰𝘵𝘦𝘢𝘴𝘦 𝘦𝘯𝘻𝘺𝘮𝘦𝘴 𝘣𝘳𝘦𝘢𝘬 𝘥𝘰𝘸𝘯 𝘨𝘭𝘶𝘵𝘦𝘯 𝘱𝘳𝘰𝘵𝘦𝘪𝘯𝘴, 𝘮𝘢𝘬𝘪𝘯𝘨 𝘥𝘰𝘶𝘨𝘩 𝘮𝘰𝘳𝘦 𝘦𝘹𝘵𝘦𝘯𝘴𝘪𝘣𝘭𝘦 𝘢𝘯𝘥 𝘳𝘦𝘥𝘶𝘤𝘪𝘯𝘨 𝘪𝘵𝘴 𝘳𝘦𝘴𝘪𝘴𝘵𝘢𝘯𝘤𝘦 𝘵𝘰 𝘴𝘵𝘳𝘦𝘵𝘤𝘩𝘪𝘯𝘨 𝘸𝘩𝘦𝘯 𝘳𝘰𝘭𝘭𝘪𝘯𝘨 𝘪𝘵 𝘰𝘶𝘵. 𝘗𝘳𝘰𝘵𝘦𝘢𝘴𝘦𝘴 𝘤𝘢𝘯 𝘢𝘭𝘴𝘰 𝘳𝘦𝘱𝘭𝘢𝘤𝘦 𝘳𝘦𝘥𝘶𝘤𝘪𝘯𝘨 𝘤𝘩𝘦𝘮𝘪𝘤𝘢𝘭𝘴 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘳𝘪𝘴𝘬𝘪𝘯𝘨 𝘥𝘦𝘧𝘰𝘳𝘮𝘢𝘵𝘪𝘰𝘯 𝘣𝘺 𝘴𝘩𝘳𝘪𝘯𝘬𝘢𝘨𝘦.”- Julia Yvonne Badziong Get in touch with us for ideas on how enzymes can enhance your processes and products, especially for wafers, biscuits, and crackers. 💚 Stay tuned for 𝗺𝗼𝗿𝗲 𝗱𝗲𝘁𝗮𝗶𝗹𝘀 about hemicellulase and protease enzymes 𝗶𝗻 𝘁𝗵𝗲 𝗻𝗲𝘅𝘁 𝘁𝘄𝗼 𝘄𝗲𝗲𝗸𝘀! #FoodInnovation #SustainableFood #Enzymed #SternEnzym #CleanLabel #FoodProcessing

❗𝗘𝘅𝗰𝗶𝘁𝗶𝗻𝗴 𝗡𝗲𝘄𝘀: 𝗜𝗻𝘁𝗿𝗼𝗱𝘂𝗰𝗶𝗻𝗴 𝗼𝘂𝗿 𝗦𝘁𝗲𝗿𝗻𝗘𝗻𝘇𝘆𝗺 𝗟𝗤 𝗟𝗶𝗾𝘂𝗶𝗱 We're thrilled to announce the launch of 𝗦𝘁𝗲𝗿𝗻𝘇𝘆𝗺 𝗟𝗤 𝗟𝗶𝗾𝘂𝗶𝗱, our new liquid enzyme system designed specifically 𝗳𝗼𝗿 𝘄𝗮𝗳𝗲𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻. With Sternzym LQ Liquid, wafer manufacturers can achieve consistent, high-quality results even when using varying flour grades. Say goodbye to production challenges and hello to enhanced efficiency and safety! 𝗞𝗲𝘆 𝗕𝗲𝗻𝗲𝗳𝗶𝘁𝘀: - Reduced viscosity for trouble-free production - Reduced water addition for energy savings - Waste reduction for cost savings - Precise on-line dosing with automated pumps - Dust-free enzyme handling for improved worker safety - Reduction of baking beads Test your wafer production with Sternenzym LQ Liquid and experience the difference. 💚 📢 𝗢𝘂𝗿 𝗦𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗗𝗶𝗿𝗲𝗰𝘁𝗼𝗿 Lutz Popper 𝘄𝗶𝗹𝗹 𝘁𝗮𝗹𝗸 𝗮𝗯𝗼𝘂𝘁 𝗶𝘁 𝗮𝗻𝗱 𝗯𝗿𝗶𝗻𝗴 𝘀𝗼𝗺𝗲 𝘀𝗮𝗺𝗽𝗹𝗲𝘀 𝘁𝗼 𝘁𝗵𝗲 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗣𝗲𝗼𝗽𝗹𝗲 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲! Need more information? Get in touch via sales@sternenzym.de #Innovation #WaferProduction #Sternenzym #EnzymeSolution #Efficiency #FoodTech #Safety #Sustainability #FoodIndustry

🌍 𝗠𝗲𝗲𝘁 𝘂𝘀 𝗮𝘁 𝘁𝗵𝗲 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗣𝗲𝗼𝗽𝗹𝗲 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲 𝟮𝟬𝟮𝟰 𝗶𝗻 𝗕𝗿𝗮𝘇𝗶𝗹! We’re thrilled to announce that Rolf , our Regional Sales Manager for Latin America, and Lutz , our Scientific Director of Stern-Wywiol Gruppe , will be representing SternEnzym at the biscuit people Conference 2024 𝗳𝗿𝗼𝗺 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟮-𝟰 𝗶𝗻 𝗖𝘂𝗿𝗶𝘁𝗶𝗯𝗮, 𝗕𝗿𝗮𝘇𝗶𝗹! 💚 Don't miss the exclusive opportunity to hear Lutz speak on site. He will tell you exciting things about wafers from high ash wheat flour and non-wheat flour. Spoiler alert: He will present one of our new enzyme solutions and bring some samples to try! Join us at this global gathering where biscuit industry innovators and professionals explore the 𝗹𝗮𝘁𝗲𝘀𝘁 𝘁𝗿𝗲𝗻𝗱𝘀, exchange valuable 𝗶𝗻𝘀𝗶𝗴𝗵𝘁𝘀, and drive the 𝗳𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗯𝗶𝘀𝗰𝘂𝗶𝘁 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻. 𝗚𝗲𝘁 𝗶𝗻 𝘁𝗼𝘂𝗰𝗵 with them at our booth at the conference, or book an appointment with them via LinkedIn message and discuss how 𝗼𝘂𝗿 𝗲𝗻𝘇𝘆𝗺𝗲𝘀 𝗰𝗮𝗻 𝗼𝗽𝘁𝗶𝗺𝗶𝘇𝗲 𝘆𝗼𝘂𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀. 🤝🏻 𝗡𝗲𝗲𝗱 𝗺𝗼𝗿𝗲 𝗶𝗻𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻 about the event? Check it out here: https://lnkd.in/eKNra7Sj #BiscuitPeople #Conference #SternEnzym #Enzymes #FoodIndustry #Networking #BiscuitManufacturing

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