Higher independence agaist fluctuations in price and quality - Muhlenchemie - 1

Higher independence
against fluctuations in
price and quality
The quality of baked good is inseparably linked with the quality
of flour. However, wheat with the desired processing properties
is not always available or affordable. To meet nevertheless the
variable requirements of the markets, tailor-made flour treatment
is a key issue in the milling industry. Customized enzyme solutions
are the most efficient and economical tool to optimize the baking
properties of flours and to cope with the imponderables of the
supply chains.
Best results with precisely adjusted enzyme systems
The main focus lies on the development of complex enzyme systems, which are much more
effective than single ingredients. Over years of applied research, MC's R&D team has outlined
that many single enzymes alone such as amylases, glucoamylases, proteases, hemicellulases
and lipases, with their different specific effects and strengths, do not achieve the best possible
results. In the quality standardization of flour, especially, what matters most is the interaction
of various enzymes and other active ingredients. MC's enzyme systems make use of the synergistic
potential of the individual substances and combine them to create efficient flour improvers.
FN = 360 S
950 ml
FN = 433 S
FN = 340 S
Alphamalt VC5000
FN = 415 S
Table 2
Mixtures of different origins impair wheat standardisation
Millers all over the globe are confronted with a host of various challenges. The most difficult one is the purchase
of raw material. Firstly, being a natural product, grain is subject to considerable fluctuations in quality; these may
be caused by climatic factors such as heat, precipitation and frost or by fertilizers and irrigation or bug damage.
Secondly, the purchase of wheat is aggravated by volatile prices and restricted availabilities, especially in wheatimporting
countries. For instance, a miller in Algeria may have to deal with French wheat one day, and on the next
with wheat lots from Canada, the United States, Russia or other wheat exporting areas. Despite this difficult situation,
the flour must have consistent and suitable properties for the production of bread, baguettes, rolls, wafers,
crackers or e.g. pasta.
Adjusting rheological parameters
A striking example for the innovative approach in
product development is the enzyme system Deltamalt.
When purchasing raw materials, bakeries generally
base their choice on the rheological parameters of a
flour, as the laboratory measurements are considered
important indicators of the baking properties. These
quality parameters can be regulated specifically with
the use of enzyme systems.
Concerning the Falling Number (FN), however, there
has been a serious restriction: With traditional amylolytic
enzymes, it was only possible to adjust either the
Falling Number or the baking properties properly. The
two parameters could not be reconciled. By developing
Deltamalt, MC has solved the dilemma: This unique
enzyme system enables millers to optimize both
parameters at the same time.
Tab. 2 shows the effect of Deltamalt on the results of
baking and the Falling Number in comparison with
conventional fungal alpha-amylase (Alphamalt VC
5000) and barley amylase (Betamalt).
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Besides standardizing and adjusting rheological parameters
flour treatment is an essential tool for optimizing
the properties of the flour. By enhancing the enzymatic
components with other baking-active ingredients
like oxidizing agents, vital gluten or hydrocolloids, flour
properties can be perfected to the last detail. Whether
it is a question of water absorption, fermentation stability,
volume, oven rise, browning, softness or shelf life -
flour, which is perfectly adjusted to the baking process,
ensures a smooth and trouble-free processability and
improves the quality of the baked goods significantly.
In addition to quality and processing aspects, downstream
manufacturers also profit in economic terms.
Above all, reliable processing properties reduce the
number of interruptions. In addition, improved properties
such as a higher water absorption capacity or the
optimization of the flour's lipids and starch, which
allow the reduction or elimination of emulsifiers,
increase yield and profitability .
Flour specialist MC M├╝hlenchemie, member of the
Hamburg Ingredients enterprise Stern-Wywiol Gruppe,
has been operating in flour improvement and flour fortification
for over 100 years and is one of the world's leading
companies in this field. The range of products extends
from classic flour treatment and flour fortification
to special flours and concentrates for ready-mixed flours.
The applications span flour improvement for baked
goods, steamed buns and pasta.
The success of MC is the result of consistent innovation,
constant enlargement of its facilities for applications
technology and production and comprehensive services
to its customers. The heart of the company is its R&D
department, where the expertise and the skills of more
than 100 technologists, cereal scientists, millers and master
bakers, from the MC facilities worldwide are pooled,
shared and exploited. The lavishly equipped Stern-Technology
Center " Futuremakers " in Ahrensburg/Hamburg
compromises three units for flour application:
The baking and rheological laboratory. Every day, customers
from all over the world send samples of grain or
flour for analysis and treatment recommendations. The
analytical and rheological parameters and the baking
properties are determined on the basis of a standardized
plan. Using these results, the characteristics of the flours
are worked out and suitable agents are selected. The
trial bakery tests baked and steamed goods of all kinds
- bread and baguettes, rolls, mantou, biscuits, crackers
and wafers and yeast-raised or chemically leavened
products. The standard program includes simulation of
different production processes from various countries
and enables highly specific product development.
In the milling laboratory, wheat samples are ground
under simulated industrial conditions before being analyzed
in the rheological and baking laboratories. This
service is much in demand with mills that import their
wheat themselves as the grain can already be assessed
while it is still on its long journey by sea.
In the pasta laboratory, samples of flour from all over
the world are processed and analyzed. It is equipped
with state-of-the-art pilot plants, including a pilot dryer
from the Italian manufacturer Fava S.p.A., the market
leader for industrial pasta production equipment and
MC's corporation partner. On these pilot plants, MC's
pasta team, in close coordination with the customers,
develops customized treatment solutions that meet
their specific requirements. This spares pasta manufacturers
from the need to conduct trials on their own
full-scale plant, offering not just economic benefits but
also minimizing the risk of potential production errors.
MC M├╝hlenchemie:
Partner to the global
milling industry

Higher independence agaist fluctuations in price and quality - Muhlenchemie

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