The enrichment and fortification of flour raises questions. Does the use of micronutrient premixes change the baking properties of flours? What effect does the addition of folic acid have on the colour of pasta? Do interactions exist between minerals and flour improvers? How do you check that the micronutrients are correctly dosed? Our technologists advise mills on the spot and instruct employees in the correct handling of the Mühlenchemie premixes.
We go into more complex issues at our Stern-Technology Center. We carry out extensive tests with flour fortified with micronutrients and generate new knowledge in this special field. We make the results of our tests available to the whole industry.