by Dr Lutz Popper and Sven Mattutat,
Mühlenchemie, Germany
The quality of wheat is inseparably linked with the quality of the baked goods. To meet the variable requirements of the market, tailor-made flour treatment is a key issue in the milling industry. Highly functional enzyme systems are the most efficient and economical tool to standardise the baking properties of flours.
Millers all over the globe are confronted with a host of various problems. The most difficult challenge is the purchase of raw material. Firstly, being a natural product, grain is subject to considerable fluctuations in quality; these may be caused by climatic factors such as heat, precipitation and frost or by fertilisers and irrigation or bug damage. Secondly, mills have to face the imponderables of the raw material markets.
Mixtures of different origins impair wheat standardisation
Volatile prices and restricted availabilities affect those countries most depending on wheat imports. For instance, a miller in Algeria may have to deal with French wheat one day, and on the next with wheat lots from Canada, the United States, Ukraine, Russia or other wheat exporting areas. Despite this difficult situation, the flour must have consistent properties and meet the requirements of such diverse end products as bread, baguettes, rolls, wafers, crackers or pasta.
Mühlenchemie: The perfectionist in flour treatment
The use of enzymes and additives is a tried-and-tested way of solving such problems with raw materials. Mühlenchemie is a pioneer in the standardisation and optimisation of flour, and over the decades it has devised a multitude of innovative solutions enabling the industry to enhance even problematical flours.
Best results with precisely adjusted enzyme systems
The main focus lies on the development of complex enzyme systems, which are much more effective than single ingredients. Over years of applied research, Mühlenchemie’s R&D team has outlined that many single enzymes such as amylases, glucoamylases, proteases, hemicellulases and lipases, with their different specific effects and strengths, do not achieve the best possible results.
In the quality standardisation of flour, especially, what matters most is the interaction of various enzymes and other active ingredients. Mühlenchemie’s enzyme systems make use of the synergistic potential of the individual substances and combine them to create efficient flour improvers.
Read more HERE.
The quality of wheat is inseparably linked with the quality of the baked goods. To meet the variable requirements of the market, tailor-made flour treatment is a key issue in the milling industry. Highly functional enzyme systems are the most efficient and economical tool to standardise the baking properties of flours.
Millers all over the globe are confronted with a host of various problems. The most difficult challenge is the purchase of raw material. Firstly, being a natural product, grain is subject to considerable fluctuations in quality; these may be caused by climatic factors such as heat, precipitation and frost or by fertilisers and irrigation or bug damage. Secondly, mills have to face the imponderables of the raw material markets.
Mixtures of different origins impair wheat standardisation
Volatile prices and restricted availabilities affect those countries most depending on wheat imports. For instance, a miller in Algeria may have to deal with French wheat one day, and on the next with wheat lots from Canada, the United States, Ukraine, Russia or other wheat exporting areas. Despite this difficult situation, the flour must have consistent properties and meet the requirements of such diverse end products as bread, baguettes, rolls, wafers, crackers or pasta.
Mühlenchemie: The perfectionist in flour treatment
The use of enzymes and additives is a tried-and-tested way of solving such problems with raw materials. Mühlenchemie is a pioneer in the standardisation and optimisation of flour, and over the decades it has devised a multitude of innovative solutions enabling the industry to enhance even problematical flours.
Best results with precisely adjusted enzyme systems
The main focus lies on the development of complex enzyme systems, which are much more effective than single ingredients. Over years of applied research, Mühlenchemie’s R&D team has outlined that many single enzymes such as amylases, glucoamylases, proteases, hemicellulases and lipases, with their different specific effects and strengths, do not achieve the best possible results.
In the quality standardisation of flour, especially, what matters most is the interaction of various enzymes and other active ingredients. Mühlenchemie’s enzyme systems make use of the synergistic potential of the individual substances and combine them to create efficient flour improvers.
Read more 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.
For additional daily news from milling around the world: global-milling.com
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