Mühlenchemie and partners invest $6.5m in upgrading flour technology center

By Vince Bamford

- Last updated on GMT

The enlarged technology center is in Ahrensburg, near Hamburg
The enlarged technology center is in Ahrensburg, near Hamburg

Related tags Bread

Flour treatment specialist Mühlenchemie and partner companies DeutscheBack and SternEnzym have invested €6m ($6.5m) in research facilities.

The businesses – all part of the Stern-Wywiol Gruppe – have extended their technology center in Ahrensburg, near Hamburg, to 3,000 sqm. The facility includes a laboratory, dough rheology department and trial bakery.

Stern-Wywiol Gruppe said the enlarged test center and bakery would enable mills, bread factories and manufacturers of pastry goods or pasta to simulate processes and the effects of enzymes and other active ingredients.

We are now able to reflect all the stages of the production process from the grain to the baked product with the latest technical equipment​,” added Stern-Wywiol Gruppe managing director Lennart Kutschinski.

This would result in individual solutions that could be implemented on an industrial scale in a short time, added the business.

Industrial milling

New equipment in the center includes: an automatic grinder that enables grain samples to be ground into flour in a similar way to industrial milling; a rotation oven and two shock freezers; a computer-controlled mixer for preparing the dough, and several multideck ovens.

The rheological laboratory has been enlarged and fitted with Brabender and Chopin instruments.

Mühlenchemie specializes in flour standardization, improvement and fortification, and exports its products to more than 120 countries. Solutions developed at the company’s technology center include enzyme preparations Alphamalt, Powerzym, Sternzym, Pastazym and Tigerzym.

Related news

Show more

Related products

show more

Enhance Food Safety with the Interceptor DF

Enhance Food Safety with the Interceptor DF

Content provided by Fortress Technology, Inc. | 04-Mar-2024 | Product Presentation

Tackling the unique challenges faced by confectionery manufacturers, the Interceptor DF metal detector surpasses all other systems on the market in identifying...

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

Content provided by Green Plains Inc. | 01-Mar-2024 | Data Sheet

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than...

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Related suppliers

Follow us

Products

View more

Webinars