World Grain - September 2007 - 94

SUPPLIERNEWS

Mühlenchemie draws record number
for international milling conference
HAMBURG, GERMANY - Mühlenchemie's third international symposium, "Future of Flour," which was held June 14-15,
attracted a record 300 participants from 60
countries. The two-day event was devoted
to a lively exchange of information and discussion of the latest findings in the field of
wheat growing, flour processing, flour improvement and flour fortification.
"The large number of participants shows
the tremendous importance of international
cooperation for the milling industry," said
Lennart Kutschinski, managing director of
Mühlenchemie. "Even more important than
the exchange of expertise is the opportunity
to make new contacts and renew old ones."
During the congress, which is held in
Hamburg, Germany every three years, 23
speakers from 11 countries informed the
participants on issues of flour standardization and ways of optimizing the properties of
baking improvers.
One of the key international topics that demands close cooperation in the flour industry
worldwide is the fortification of flour with

Dr. Lutz Popper, head of Research & Development at Mühlenchemie, presented the latest
findings on the effects of esterases on the rheology and baking properties of dough.

A record number of visitors attended the third Mühlenchemie symposium. Photos courtesy
of Mühlenchemie.
vitamins and minerals. Speakers, including
Professor Glen Maberly from the Flour Fortification Initiative (FFI) in Atlanta, Georgia,
U.S. and Dr. Regina Moench-Pfanner from
the Global Alliance for Improved Nutrition
(GAIN) in Geneva, Switzerland, reported on
the latest developments and applications in
this field.
Also, Leif Holmgren, head of research and
development at Wasabröd AB in Filipstad,
Sweden, described various ways of reducing
acrylamide formation in bakery products.
Long proof times, avoidance of too little water in the end product and baking conditions
- especially temperature and baking time
- were decisive factors, he said.
Dr. Gary Hou from the Wheat Marketing
Center in Portland, Oregon, U.S. described
the factors affecting the quality of instant
noodles. He explained how to influence the
oil uptake of instant noodles and that reducing the oil content is still of prime importance for reasons of economy and health.
Professor Fengcheng Wang from the Grain
College of Henan University of Technology

in Zhengzhou, China spoke on rheology and
baking properties in steamed bread applications. At least 40% to 45% of China's wheat
is used for making steamed bread, an important component of food for the Chinese
population.
Dr. Lutz Popper, head of Mühlenchemie's
research department, made a presentation on
the latest findings on how esterases influence
the rheology and baking properties of dough.
He showed the properties of the different esterases and described their potential for optimizing the rheological properties of doughs
and the quality of the baked products.
During the symposium Popper also presented the book, "Future of Flour," the first
comprehensive compendium of flour treatment and flour improvement. As a reference
work for mill managers and others in the industry, it contains international expertise in
a concentrated form. Volkmar Wywiol also
roused great enthusiasm with his new edition
of the book "Art and Flour - a Worldwide
Gallery of Flour Sacks," a unique collection
of 1,300 flour sacks from 95 countries.

CPM acquires Crown Iron Works
WATERLOO, IOWA, U.S. - CPM announced on Aug. 16 the acquisition of Minneapolis, Minnesota, U.S.-based Crown Iron Works.
Crown Iron Works manufactures thermal, mechanical and chemical process equipment for the oilseed extraction, edible oil refining,
oleochemical and biodiesel industries. CPM's Roskamp Champion
94

produces oilseed cracking, flaking and meal processing equipment
for the oilseed industry.
The transaction includes Europa Crown Limited, based in Hull,
England, and a majority joint venture interest in Crown Friendship
Engineering Company, based in Wuhan, China.
September 2007 / World Grain / www.World-Grain.com

http://www.World-Grain.com

World Grain - September 2007

Table of Contents for the Digital Edition of World Grain - September 2007