“Wheat, Flour and...” Part 2: Conference topics
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2017 November |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Roger Gilbert The seventh edition of “Wheat, Flour and…” hosted a conference that touched upon many different important topics: from flour improvers (Lutz Popper) to blending and micro-ingredients management (Fabio Vuoto), as well as Sanitation (Marco Galli) and BioStoneMill (Stefano Mazzini). Flours blending with or without micro-ingredients are an important step in flours management in order to obtain products that are different among them and useful for several exigencies. Ocrim has developed different solutions in order to supply its expertise both in technical and technological field. Galli talked about cereal bacterial content during the cleaning process and how to destroy moulds and contamination in the mill. At OCRIM’s laboratory, the sieves proposal foresees a particular anti-mould and anti-bacterial product, which keeps its efficiency for a long time and guarantees the total destruction of mould and bacteria. Stefano Mazzini talked about the BioStoneMill, a new machine and a new cereal processing line, which is gaining a lot of importance in the field of niche products. The BioStoneMill is conceived as an independent line or integrated in a cylinder industrial milling plant. The aim is to supply a machine that is linked to the most traditional concept of wheat processing but studied and designed through modern industrial and technological concepts. Full speeches: Sanitation: New frontiers Diamonds are a girls miller’s best friend by Marco Galli, Technology Director, Ocrim The ‘taste’ of the ‘BioStone’ mill by Stefano Mazzini, Commercial Manager, Ocrim |
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