Higher independence agaist fluctuations in price and quality - Muhlenchemie - 4

Mühlenchemie
YOUR GLOBAL PARTNER OF THE MILLING INDUSTRY
The flour specialist Mühlenchemie, a member
of the Hamburg Ingredients enterprise SternWywiol Gruppe, has been operating in flour
improvement and flour fortification for over
95 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 application covers
flour improvement for baked goods, steamed
buns and pasta. An overview of more than
80 products is provided by the well-known
Navigator from Mühlenchemie. At a glance,
millers can see the effects of the improvers on
the physical properties of the dough and in the
baking process. The Navigators "Rheology" and
"Baking" are available both in a printed and a
digital version.
The success of Mühlenchemie 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 Research & Development 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, refrigerated or frozen
doughs and yeast-raised or chemically leavened
products. The standard programme 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 analysed 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.
- The pasta laboratory has a multifunctional
Pavan pilot plant with a vacuum dough press and
industrial drying cabinet for realistic production
trials. For pasta manufacturers that means they
do not have to carry out the trials on their own
full-scale plant. In the pasta laboratory, grists
for pasta can be reconsidered and optimized
- a service which is also used to improve the
economy of the grists.



Higher independence agaist fluctuations in price and quality - Muhlenchemie

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