November 19, 2017

20/11/2017: Grain industry professionals attend HACCP training

IGP Institute Joins with AIB International to lead food safety course

Remaining up-to-date on operating procedures is a key component in the grain industry to ensure the safety and quality of food products.

Attended by 10 industry professionals, the FSPCA Preventative Controls for Human Food and HACCP Integration for FSMA Compliance training was held November 7-9, 2017 at the Kansas State University IGP Institute Conference Centre.

Cornelius Hugo, services director at AIB International, leads a classroom discussion in the FSPCA Preventative Controls for Human Food and HACCP Integration for FSMA Compliance training.
Image credit: IGP KSU

The training consisted of exploring important elements of the Food Safety Modernisation Act (FSMA) and HACCP (Hazard Analysis Critical Control Point). 

Brandi Miller, IGP Institute associate director says, “Cornelius Hugo did a wonderful job teaching the curriculum and relating it to the milling industry.”

She adds, “By successfully completing the course, participants met the requirements to be certified as a PCQI (Preventative Controls Qualified Individual).”

The course covered topics including how to identify sanitary design flaws in mills and make recommendations for corrections, prepare the individual’s company to comply with FSMA regulations, control food safety hazards in the milling industry using key prerequisite programs, and create a HACCP plan.

Course participant, Rodrigo Ariceaga, chief executive officer at Minsa Corporation in Lubbock, Texas explains the benefits for his team to attend the training.

He shares that he learned the value of commitment and accountability to making a safe product and the need to work as a team.

“All of us have the same level of responsibility to create that team effort and achieve the company goal,” Mr Ariceaga says.

This is an example of a specialised training offered in partnership with AIB International. The IGP Institute also offers standard courses in the areas of grain processing and flour milling, feed manufacturing and grain quality management, and grain marketing and risk management.

To learn more about these other training opportunities, visit the IGP Institute website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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20/11/2017: Discussing antioxidant strategies and Selenium yeast production secrets

by Lallemand Nutrition

To mark the launch of the newly authorised formulation of its premium Selenium enriched yeast, ALKOSELR397 3000, Lallemand Animal Nutrition recently hosted its “Antioxidant Days” in Grenaa, Denmark, home of the company’s yeast plant

Participants from all over Europe gathered for this technical seminar dedicated to the understanding of oxidative stress in animal production and the use and applications of antioxidant solutions ALKOSEL and MELOFEED in animal nutrition.

The event closed on a tour of the yeast plant where participants got an insight of selenium enriched yeast production process.

What is Selenium enriched yeast?

Kaspar Kevvai, R&D Project Manager at the Centre of Food and Fermentation Technologies, in Tallinn, Estonia, is an expert in yeast fermentation processes and he shared his knowledge on selenium-enriched yeast production.

Selenium-enriched yeast, or Se yeast is baker’s yeast (Saccharomyces cerevisiae) that contains high levels of organic selenium (Se) compounds such as selenomethionine and selenocysteine. As he explains, yeast itself does not need Se and contains little of it.

To produce Se yeast, inorganic selenium compound, such as sodium selenite, is gradually added to the yeast growth medium. The growing cells organically incorporate selenium atoms within amino acids in place of sulphur (selenomethionine or selenocysteine) (Figure 1).

Hence, the production of Se yeast is a delicate process. First of all, to ensure optimal incorporation of organic Selenium within yeast cells, scientists at Lallemand have selected a specific yeast strain (Saccharomyces cerevisiae NCYC R397), based on key criteria, in particular its ability to accumulate important levels of organic Se and the consistent distribution of Se within the different molecular fractions of the cells, as well as batch-to-batch reliability.

Then they have developed a specific production process to ensure optimal and constant quality of the product. ALKOSEL R397 is produced by fed-batch culture: nutrients, including selenium, are supplied incrementally to the growing cells (Figure 1).

Kaspar Kevvai explains, “The crucial part is to add the right amount of selenium over the right time. Adding too little results in a low concentration of selenium in the final product, whereas adding too much will inhibit the growth of yeast.”

The new Se yeast formula, ALKOSELR397 3000, which has just been authorised by the European Commission1 as a nutritional feed additive is the first Se yeast with a guaranteed minimum selenium content of 3,000 – 3500 mg/kg mg/kg to be available in the EU market for all animal species. It is the fruit of important investments in production process optimization.

Both ALKOSELR3972000 (minimum content of 2,000 mg/kg) and the new ALKOSELR3973000 are guaranteed to contain 97 to 99 percent of organic selenium and at least 3150 ppm and 4700 ppm of selenomethionine respectively (63%).

How to assess Se yeast quality?
Se yeast ALKOSEL is documented as a highly bioavailable source of Se for animal nutrition when compared to inorganic Se but also to synthetic selenomethionine sources (bioavailability is assessed through Se transfer rate from feed to animal blood, milk or egg) (Figure 2), which indicates that SeMet may not be the only important compound for Se metabolism.

Analyses have shown that, besides SeMet, ALKOSEL contains other forms of organic Se, in particular selenocysteine, and Se metabolic pathways in the body involve not only SeMet but also other amino acids, in particular selenocysteine.

Therefore, the combined presence of SeMet and SeCys in ALKOSEL could offer optimal balance for Se uptake and utilixation by the animal, explaining its superior bioavailability2. All Se yeasts are not equivalent and K. Kevvai gave further insight about Se yeast analysis.

According to him, total Se content measurement is not sufficient, it is important to also measure the content of key organic selenium compounds such as selenomethionine, which is an indicator of successful incorporation of selenium into the highly bioavailable organic molecules.

For tables, figures, and to read the full article click, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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Brabender company profile

Founded in 1923 by Carl Wilhelm Brabender, Brabender® GmbH& Co. KG is the leading company for the development, manufacture, and distribution of instruments and equipment for testing material quality and physical characteristics in all fields of research, development, and industrial production in the chemical and food industries all over the world.

Visit the company site HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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November 16, 2017

17/11/2017: Wedding dress initiates Weber’s successful expansion

Austrian seed specialist improves purity and yield of more than 50 products with Bühler’s SORTEX optical sorting technologies

Bühler SORTEX technology is enabling a fifth-generation, Austrian small family business to expand and diversify. Seed specialist Weber is using Bühler’s PROfile shape, colour and InGaAs technologies to sort a wide variety of agri and edible seeds, as well as superfoods, such as quinoa and white poppy seeds, to improve both purity and yield.

The Weber family has farmed land in Mühlviertel, Upper Austria, for more than 300 years and today four generations live together in a Vierkanthof – a traditional style of farmhouse specific to the region. 

Emanuel and Franz in the field
Image credit: Bühler
In 2000, Franz Weber decided to branch out from dairy farming, when he saw there might be a profitable opportunity in producing and selling grass seeds. However, he quickly realised that the reason grass seeds are so expensive is because cleaning and sorting them is a complex process – they are so small and the difference between them and foreign seeds so slight, that discerning between them is very difficult.

Mechanical engineer Franz experimented with different fabrics to see if he could “sieve” the seeds. After testing various textiles, he ingeniously discovered that oat grass seeds stuck to the petticoat fabric of his wife’s wedding dress, while foreign seeds simply fell away. And so, Weber’s very first sorting machine was based on Mrs Weber’s wedding dress!

Weber went on to employ several types of mechanical sorters to sort not only seeds but a selection of spices, pulses and grains. However, these machines were limited to very basic sorting and not sophisticated enough to distinguish the minute size and weight differences between product varieties, or colour variations.

So, for instance, they were unable to remove grass seeds and sclerotia from cumin, ergot from rye or dark coloured and immature grains from millet. Fast forward to 2015 when Emanuel Weber, Franz’s son, took over the business.

He selected Bühler, after comparing various optical sorting solutions, to reinforce Weber’s reputation as a leading, quality supplier and third-party processor for small farmers, agri-seed processors, spice traders and mixers.

Bühler’s SORTEX optical sorting equipment can not only distinguish between common seed varieties, but also difficult-to-sort products. For example, SORTEX technology can detect and remove broken seeds, different shapes of marigold seeds, dark pumpkin seeds, slight colour variations between amaranth and sorghum, sticks the same colour as garlic flakes, ergot from rye, as well as foreign materials, such as glass, wood, plastic, metal, sticks, stones and soil.

Since the installation, Weber has diversified its business, to sort more than 50 different product types, including exotic herbs and spices. They also upgraded to a quick chute-change system, so they could easily swap between the flat, 32 and 64 channel chutes, to suit the product being sorted. The channelled chutes are designed for products that are prone to bouncing and rolling, as they help control and separate them for the best camera view.

Weber recently attended advanced training with Bühler’s technology specialists. “Even though we already use many of the sorter’s pre-programmed modes to process our products, we wanted to ensure that we could fully utilise the highly flexible sorting possibilities. We are now confident that, if required, we can fine-tune pre-set modes or set up additional modes to run new products with unique applications”, said Emanuel Weber.

This capability is pivotal to Weber being able to diversify the product range sorted and drive its business into many different areas – serving customers ranging from small farmers through to agri-seed processors, spice traders and mixers and seed trading companies.

In fact, Weber Seeds’ reputation is such that customers now refer to the purity and quality of its products as “SORTEX clean” in recognition of the cutting-edge technology that underpins Weber’s processing operation.

Emanuel continues, “We are delighted with our SORTEX sorter. It is very easy to set up and operate – plus the support offered by the Bühler team is excellent and they are easy to contact. We can now give our customers the highest levels of assurance that the seeds we supply are of the highest quality. The optical sorter has an intuitive interface and the sorting result was impressive from the first demonstration. Vitally, it is proving to be 100% reliable.”

Johann Hoegler, Sales Engineer at Bühler adds that the sheer complexity of Weber Seeds’ operations posed a difficult challenge, but one that Bühler SORTEX technology rose to with ease.

“We invited Emanuel to watch one of our sorters in operation at another plant in Austria, where he could see for himself its accuracy and efficiency. Another critical issue for Emanuel was our wide service network and the fact that our engineers could be on-site quickly if there was ever an issue. Thankfully, in the two years since our machines were installed, Weber hasn’t needed an engineer call-out.”

Visit the Bühler website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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17/11/2017: Phung Hoang plans its fourth Bühler plant, putting quality at the heart of Vietnamese rice production

Bühler technology is powering the success of Vietnam’s biggest processor of Jasmine, Japonica and ST21 fragant rice. Phung Hoang Rice Mills latest solution is a fully-automated, energy-efficient, 24/7 Bühler plant, enabling them to increase their total daily production to 1,200 tonnes of premium quality, ‘Phung Hoang’ branded rice.

They are now able to export their rice to customers in Europe and the Middle East and have just announced plans to further extend their rice processing business in 2018, with the introduction of a fourth Bühler plant.

Vietnam produces 45 million tonnes of rice a year, exporting seven million tonnes of that production - making it the world’s third largest rice exporter - and Phung Hoang’s investment in premium rice milling technology is helping to raise the profile and value of Vietnam’s high quality rice crop.

Rice quality can vary drastically depending on the methods and machines used to process it. Quality issues can vary from kernel breakages to weevil infestations, which are a risk in rice that is not dried correctly. By implementing reliable, high quality processing technology, Phung Hoang is able to retain the high-quality of Vietnam’s rice varieties. 

Image credit: Patrick Dep on Flickr
(CC BY-SA 2.0)
Hồng Thị Bίch Tuyền, CEO of Phung Hoang Rice, is on a mission to enhance the world’s perception of Vietnamese rice quality – and to convince global customers that by using trusted Bühler technology, her company can consistently deliver top quality rice.

"I want Vietnam to produce the best rice in the world," she says. “But the image of the rice exported is not what it should be, mainly because of outdated technology, which doesn’t take food safety needs into account and doesn’t allow rice producers to control their mills to achieve the highest efficiency and the best, consistent rice quality.”

Phung Hoang’s newest rice plant, the company’s third Vietnamese operation in the Mekong Delta – Vietnam’s largest rice-growing region, is capable of handling 400 tonnes per day of wet paddy and turning it into, high value, bagged rice for export.

This top level integral solution includes conveying, reception and handling of the still moist, unhulled, and often dirty paddy rice, to cleaning, drying, hulling, polishing, sorting, packing and despatch to the harbour. The Phung Hoang lines feature the SORTEX S UltraVision™, a patented technology launched just three years ago and widely regarded as the most technologically advanced, energy-efficient range available for rice sorting.

Bίch Tuyền says the plant has four SORTEX S UltraVision™ lines, capable of optically assessing each rice kernel for discolouration or damage at a rate of 20 million kernels per minute, with 250 data points and an outstanding hit rate.

“This has enabled us to meet a quality level unknown up to now in Vietnam and, as contaminated kernels are systemically removed from the food chain, we can now guarantee the highest level of food safety standards,” she adds.

Phung Hoang Rice Mills is one of many Bühler customers in Vietnam and South-East Asia, where it has secured more than $100m USD of rice processing contracts within the past two years. Its relationship with Bühler began back in 2013 when it installed Bühler rice hulling technology on the advice of Lương Trung Hiếu, a Bühler engineer and rice industry expert.

Broken rice is of inferior quality and around 35  percent less valuable, so Bühler’s hulling technology played a significant role in generating five percent fewer broken kernels and it was the introduction of these hulling machines that paved the way for Phung Hoang’s second project with Bühler in 2014. This plant, aiming to double capacity to 400 tonnes a day, included; new optical sorters, automatic bagging machines and 30, new, 100-tonne storage bins. This completely new automated rice reprocessing system, was installed in a record time of four months, and became the most advanced plant in Vietnam and achieved an input capacity of 500 tonnes per day, with 20 percent better efficiency and maximum uptime.

Speaking about the installation, Hồng Thanh Hải, Technical Manager of Phung Hoang, adds, “I was very impressed with the Bühler team. They worked hard and completed the installation to an excellent standard.”

It was the remarkably improved results that gave Bίch Tuyền the confidence to invest in the company’s third and most recent, completely new, Bühler-powered, rice processing mill. What’s more, it was installed in time to be up and running for Tân Niên, the first day of TET (Vietnam’s New Year), a vitally important trading time for Vietnamese businesses.

Bίch Tuyền says, “The best business is done just after TET. If we’d failed to start up the plant by then, we’d have been behind for the whole business year. It was a particularly challenging time for both Phung Hoang and Bühler Vietnam, but from the very first day of our collaboration, Bühler always delivered what it promised.”

The installation began in mid-November and was finished ready to begin production after the Vietnamese New Year celebrations in February. As a result, Bίch Tuyền was able launch into an export offensive, delivering 1,000 tonnes of top quality rice to Dubai, while also expanding to more customers across the Middle East and Europe. Proud of what she has achieved so far, she now has her sights firmly focused on the future, with an ambition to increase the plant’s capacity by the factor of five.

Visit the Bühler website, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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17/11/2017: Pasta, a miller’s legacy

by Clifford Spencer, Chairman, M4L

Many years ago as a young farmer I won a competition for growing the best durum (semolina) wheat in Europe
Clifford Spencer

It was a pleasing result because the often-wet British weather is not the most conducive to producing quality wheat, as many UK farmers will testify.

Lots of little agronomic tricks went into achieving that result but at the time I did not realise the significance of the event in terms of growing crops ‘out of region’ so to speak.

I had visited Italy as a tourist a couple of times before this farming victory but had never really taken in the great food culture there, and in particular the major role of pasta in the Italian diet.

I have just returned from an assignment in Bari, the capital of Puglia, a region of southern Italy, which reminded me of this past farming achievement.

Some of the best traditional foods in Italy come from Puglia, the region in the heel of Italy’s “boot”, and its deeply-rooted cucina povera tradition, meaning its cuisine tends to be simple and delicious, relying on fresh, local produce.

Even the act of eating itself is a serious local tradition in Puglia. Walking along the cobblestoned streets in Bari’s old town, I noticed that families usually ate lunch and dinner with their windows and doors open, filling the air with fragrance—and with it the hope of being invited in as a curious passer-by for a bite!

More seriously in Bari, people even hand-roll pasta out on the street. So all this and a bottle of Italian lemon beer got me thinking of the role of milling crops and the effect it can have on everyday life and more importantly giving life.

Indeed this was effectively Roger Gilbert’s great concept in forming the charity Milling4Life. Pasta is normally made of flour, eggs, salt and water and most pasta is made with durum (semolina) wheat flour, but other grains, such as corn, rice, quinoa, spelt, and kamut can be used.

The word pasta is commonly used to refer to the variety of pasta dishes and is typically a noodle made from unleavened dough of durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking.

A global history of pasta through civilisation
For nearly 200 years, pasta has been centre stage in Italian cooking – and it is becoming an essential part of cooking globally. The number of pasta lovers globally is now enormous and very heterogeneous.

Italy is the leading consumer of pasta, with nearly 30kg per capita per year, but each American for instance eats an average of 10kg per year. Thousands of books and magazines are published on the subject of pasta and the innumerable ways to prepare it and how to enjoy it. Many countries are inundated with food shows discussing the subject and there are now true pasta connoisseurs on just about every continent.

The history of pasta through the millennia can be used to trace the history of civilisation spanning cultures and continents ranging from Asia, the Mid-East, Europe, the Americas, and parts of Africa, and reaching back at least 3,500 years and there are many aspects of pasta’s history that are surprising.

Read the full article in Milling and Grain November edition, HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.

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Profile: Norwood and Company

With almost 100 years of collective experience in the family business, Norwood and Company has provided multiple services to our customers that have been used to help launch their projects and keep them under budget and on time.

According to their website "We know the mechanical workings of the grain, feed, and milling industries like no one else, and our knowledge can make the difference between a successful project and a costly one."

Visit the website HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.

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