First published in Milling and Grain, February 2015
Mühlenchemie has enlarged its Technology
Centre to include a pilot plant for pasta; this is currently being used to seek
economical solutions in response to the shortage of quality wheat for pasta
production.
Read the magazine HERE.
According to forecasts, the international
wheat market will move in two opposite directions in 2015. Whereas an excellent
harvest is expected for bread wheat / soft wheat, the durum market faces
massive losses. The industry analyst Jim Peterson from the North Dakota Wheat
Commission predicts the smallest harvest of Triticum durum in 13 years. The
crop will be unsatisfactory in respect of both quantity and quality.
This negative trend is to be seen in all
the important producing countries. Italy, Greece, Spain and even Canada, the
biggest exporter of durum, are expecting for serious losses. Bruce Burnett, the
harvest expert of the Canadian Wheat Board, estimates that less than a quarter
of the Western Canadian durum will achieve the top two quality categories.
Another severely affected area is North
Dakota, where about half of all the US durum wheat is grown. Unusually high
rainfalls in the spring and autumn have done serious damage to the harvest.
This state is expecting a fall in quantity of over four percent. The estimated
loss to the US market as a whole is eight percent.
In view of such bad news, insiders predict
that financial pressure on the processing industry will increase massively in
2015. Many pasta manufacturers will have to make do with weaker durum qualities
or resort to mixtures of pasta and bread flour. But such compromises generally
result in loss of quality. Bite, colour, cooking properties – all these factors
depend to a large extent on the quality of the flour.
Mühlenchemie, one of the world’s best-known
enterprises in the field of flour treatment, is familiar with these complex
interactions; for years it has developed customized enzyme systems that ensure
efficient performance in spite of inferior flour quality.
“To complement our years of expertise in
raw materials, we have now invested in a pasta laboratory of our own which will
enable us to meet our customers’ requirements even more specifically”, says
Managing Director Lennart Kutschinski of Mühlenchemie’s latest service offer to
pasta manufacturers.
“On our Pavan pilot plant we can simulate
practically any industrial process. For example, at the customer’s request we
can test the effects of different enzyme systems and adjust the recipes
accordingly. Is a compound from our Pastazym series the most suitable for
treating this particular flour, or one from the EMCEdur series? How do they
affect the taste, mouth feel and stability after cooking? On our pilot plant we
find answers to all these questions on our customers’ behalf”, Kutschinski
explains.
Mühlenchemie’s Managing Director is
convinced that the new all-round service meets a very real demand.
“Our applications technology enables us to
find practical solutions for the pasta industry that reconcile quality and
economy even in difficult times. In recent projects, for example, we have
replaced 75 percent of the durum with bread wheat and achieved the same quality
and colour by using Pastazym. Support of this kind will become more and more
significant in future.”
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.
For additional daily news from milling around the world: global-milling.com
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