Support from Milling to Baking

As a miller, you have a need for reliability in respect of raw material quality

Why not relieve the burden on your own mill and make use of our expertise and our equipment? We will analyze your grain and flour samples, draw up strategies for optimization and test the suitability of your flour for baking in our trial bakery.

Know the Quality of the Grain from the Start

The sooner the quality of a new wheat consignment can be assessed, the easier it is to make adjustments in routine operation. How well does the corn grind? Is it necessary to add blending wheat? And what baking properties does the flour have? To answer questions of that kind, we offer our customers a thorough preliminary check on our pilot mill at the Stern-Technology Center. Using samples taken when the ship is loaded, we determine the quality of the grain lots. While the wheat is still on its way, the miller already receives information on how to use the wheat and which flour treatment might become necessary.

Pilot mill Muehlenchemie

A thorough assessment of quality starts with the grain. We use our pilot mill to simulate industrial processes.

Analysis and Rheology of Flour

The suitability of wheat for baking depends on a diversity of factors. In our analytical and rheological laboratory, we determine all the relevant quality parameters such as dockage, hectolitre weight, moisture, ash content, particle size distribution, wet gluten content and gluten properties, protein, sedimentation value and solvent retention capacity as well as all Amylograph, Micro Visco-Amylo-Graph and Falling Number figures. We investigate the rheological properties of the dough with the Farinograph, Mixograph, Extensograph and Alveograph. Depending on the specification, we complement these analyses with the Mixograph, the IDK (index of gluten extensibility) or the Rheofermentometer.

Laboratory testing Muehlenchemie

In order to assess the properties of the dough and the condition of the gluten as accurately as possible, we test all the important quantitative and qualitative parameters of the flour.

The Acid Test in the Baking Laboratory

The best way to see whether a flour has the desired product attributes is to carry out a practical test. So we conclude every analysis of a flour with a baking trial. Does the addition of Alphamalt EFX Mega improve the split of Brazilian baguettes, for example? Does EMCEbest WA increase the volume of white Hungarian bread? Can the shelf life of Mexican wheat tortillas be prolonged with Flexizym? At our local baking centres, we bake and optimize flours under conditions typical of the country.

Texture analyzer Muehlenchemie

Finally the baking goods will be evaluated in taste, texture and volume.