World Grain - November 2018 - Muhlenchemie - 6

06

Interview
BestFlours: What would the ideal flour
treatment be in such a case?
Gradert: You need to upgrade the Russian
wheat to the quality of US wheat. That
involves some effort, but it can be done.
EMCEbest WA pure has proven effective
for Russian wheat. It's an enzyme compound to which further specific ingredients
can be added.
BestFlours: What other Mühlenchemie
products are doing well on the Latin
American market?
Gradert: Alphamalt EFX Mega is a big favourite. This ingredient combination is in
demand all over Brazil and gives the popular French bread high volume and definite
crack. Deltamalt, a new compound for
Opening of the new production plant in Mexico

adjusting the falling number and boosting
baking performance, has quickly become
a best-seller. Raw material trends include

BestFlours: Can you give a specific example?

needs to be improved. My lengthy bakery
experience is a big help there.

bread you'll get different results in Mexico

BestFlours: What is the technical level

City from those on the coast even with

of the baking industry in Latin America?
Gradert: Conditions are extremely varied,

oxygen pressures. That can reduce oxidase

from only the most basic equipment to

performance by 20 percent and you have

pure luxury. Some bakeries use completely

to compensate for that.

outdated machines, but compensate for
that with many special artisanal skills.

BestFlours: In Latin America there are

In contrast to them, there are air-condi-

hundreds of different baked goods. With

tioned factories with the latest kneaders

all this variety, how do you manage to

and ovens that turn out deep-frozen raw

provide good advice? You can't possibly

buns at scale.

have every recipe and every treatment
BestFlours: Equipment is one thing, raw
materials are another. What are the bigGradert: I travel the entire continent,

gest challenges in that area?

so I have a good knowledge of regional
conditions. For example, recently we got

BestFlours: Thank you very much for these
insights. We wish you continued success in

an identical flour. They are 2200 metres

method in your head.

of azodicarbonamide substitution is also
attracting more and more attention.

Gradert: If you bake white sandwich

in altitude apart, with different partial

"gluten-free" and "clean label." The subject

Gradert: Problems in raw materials most-

a query about traditional palm rolls. These

ly come up when a bakery changes wheat

have a strip of palm leaf in the crack. Now,

varieties. A current example is Nicaragua.

I'm not a Yucatero who makes these day

For years the mills imported US wheat,

after day, but I'm a baking expert who

but recently some have switched to Rus-

knows where the problem is. If the baker

sian suppliers. But naturally they don't

wants more crust, I ask how he works, what

want the quality of the baked goods to

treatment additives he has used, what

change.

Latin America.
World Grain - November 2018

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