“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,” said Managing Director Lennart Kutschinski.
The new equipment includes an automatic grinder that enables grain samples to be ground into flour much as in industrial milling, a particle sizer, a rotation oven, two shock freezers, a computer-controlled mixer for preparing dough, and several multideck ovens. The capacity of the rheological laboratory for conducting analyses has also been expanded, while the enzyme laboratory has been fitted with the latest fermentation equipment for developing and optimizing microorganisms and processes for the production of enzymes.
One of the features of the flour test center is a pilot plant for pasta products. With a continuous hourly output of 70 kg of pasta and a minimum quantity of only 10–15 kg of the end product per trial, it enables Mühlenchemie to close the gap between the laboratory scale and commercial production.
Mühlenchemie and its sister companies DeutscheBack and SternEnzym have invested more than €6 million to expand their facilities for applications research in Ahrensburg, Germany. The expanded Technology Center now has 3,000-sq-m of laboratory space with a flour test center that enables bakeries, mills, and pastry goods or pasta manufacturers to simulate processes and test the effects of enzymes and other active ingredients.