Understanding flour
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2018 April |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | At the beginning of 2018, Mühlenchemie launched a new logo and a new claim, “Understanding Flour” underlines the company’s status as the global market leader in flour standardisation, flour improvement and flour fortification. Lennart Kutschinski, Mühlenchemie’s managing director explained, “We help to make mills less vulnerable to constantly changing climatic, economic and market-related conditions. Thanks to our profound understanding of enzymes, their effects and interactions, we are able to find a tailor-made response to every regional challenge our customers face.” The strategy for the milling industry provides for a vigorous exchange of information between the local units and the group’s central Stern-Technology Centre in Ahrensburg, near Hamburg, where 100 research scientists, technicians and applications technologists work together in laboratories covering an area of 3,000 m². In the trial bakery mills, bread factories and manufacturers of baked goods and pasta can simulate processes and test the effects of enzymes and interactions with other active ingredients. The company is in a position to simulate all the stages of production, from the cereal grain to the baked item, with the aid of the latest technology. The results can be implemented under real operating conditions within a short time and applied to the target regions…Read more. |
Pictures
