They carry out the expansion of research facilities

Mühlenchemie and its sister companies DeutscheBack and SternEnzym invest six million euros in the expansion of their laboratory, dough rheology equipment and technical baking center Mühlenchemie and its subsidiary companies DeutscheBack and SternEnzym have significantly expanded their research facilities in applications. Three Stern-Wywiol Gruppe companies have invested more than six million euros in the expansion of the technology center in Ahrensburg.

The extensive technology center that is expanding in Ahrensburg near Hamburg has laboratories that now cover an area of ​​3,000 m2. In the expanded bakery technical center, the processes of grinding, baking and grazing can be simulated, as well as the effect enzyme and other active ingredients. As CEO Lennart Kutschinski explains, “We are able to reproduce all stages of the production process with state-of-the-art technology, from grain to baked product.” The results are individual solutions that can be implemented in practice in a very short time and that economically meet all the requirements of food production.

The new equipment includes a mill automatic, which enables grinding, similar to industrial grinding, of grain samples to obtain flour, which is then tested in the laboratory-technical application center. Using a particle meter, the particle size distribution can be precisely determined using laser technology and thus the automatic mill can be precisely adjusted. In addition to modern computerized dough mixing equipment and several floor ovens, a rotary oven and two “Shockfroster” freezers are also used.

The possibilities of analysis in the rheological laboratory have also been increased and equipped with the most advanced devices of the Brabender and Chopin brands. Stability checks and analyzes to international standards can be carried out in the vitamin and nutrient laboratory to meet FFI, GAIN and WHO requirements. The enzyme laboratory is equipped with state-of-the-art fermentation technology for the development and optimization of microorganisms and enzyme production processes.

The bakery technical center also has a pilot plant for the production of pasta products. With a continuous flow of 70 kg of pasta per hour and a minimum quantity of only 10 – 15 kg of final product per test, Mühlenchemie bridges the gap between laboratory and production scales.

The new construction was completed with a new training hall. Seminars can be organized there, where the development of the bakery is directly monitored. The companies Mühlenchemie, DeutscheBack and SternEnzym gather in this capacity center the various global challenges of the milling, baking and pasta industries, as well as the manufacturers of improvers. All segments of bread production are covered, from dough making, to volume, to canning.

Source: www.prvhh.de


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