Entrance Stern-Technology Center, Ahrensburg-Hamburg

The Stern-Technology Center
A Forum For Future Makers

We continuously develop our ingredients further in order to offer you innovative functional systems every time

Besides comprehensive specialist knowledge, that demands a correspondingly wide range of applications technology. Our think tank for intelligent ingredients is the Stern-Technology Center in Hamburg-Ahrensburg, Germany

Entrance Stern-Technology Center, Ahrensburg Hamburgm

Challenges spur us on

Creative minds need scope and plenty of space for activity: In Hamburg-Ahrensburg, Germany, over 100 R&D employees find ideal conditions for testing their ideas and transforming them into marketable applications. Our experts have an area of more than 3,000 square metres at their disposal for developing new functional combinations of active ingredients or special flours, for example.

A step ahead in knowledge – to your advantage

Interdisciplinary cooperation: that is our strength. 16 laboratories with different specializations offer our research scientists and applications technologists an ideal platform for exchanging information and considering projects from different angles. By choosing from this network of expertise, we realize unique solutions for our customers that often go far beyond the approaches usual in the industry.

Lutz Popper, Muehlenchemie

A large part of Mühlenchemie’s work consists of practical applications research. In our fully equipped laboratories we generate new knowledge – and through our products, we pass this advantage on to the international milling industry.

Dr. Lutz Popper, Head of Research and Development

At the Stern-Technology Center we go into every little detail, but without losing sight of the whole. Our aims are practical relevance, feasibility and economy. We test the effects of hundreds of raw materials, sound out their synergistic potential and use them to create tailor-made systems for flours for all manner of different applications – systems in which quality and profitability go hand in hand.
The field of flour treatment plays a central role at the Stern-Technology Center. Six specialist laboratories focus on different steps in the process of grain optimization, from grinding of the corn to flour fortification with micronutrients.

The Rheological Laboratory

Olaf-Gerken, Muehlenchemie

The basic requirement for successful flour treatment is thorough analysis combined with practical applications technology. We analyze several thousand wheat and flour samples every year, and that gives us an overview of crops around the globe. This experience naturally finds its way into our product development.

Olaf Gerken, Head of Baking and Rheology Lab

The starting point for our work is rheological analysis. In the laboratory, each flour is first tested for its moisture, Falling Number, gluten and protein content, and numerous other parameters. Not until we have a complete picture of the properties of the initial flour do we develop a strategy for standardizing or optimizing the flour.

The baking laboratory

Christoph Schricke, Muehlenchemie

The baking process is the most important step in the search for suitable flour treatment. In our trial bakery, we can produce practically any regional speciality on the basis of the customer’s recipes and the specific features of his equipment. In this way we ensure that our results can be applied to production conditions on the spot.

Christof Schricke, Applications Engineer, Milling and Baking

In the trial bakery we can see whether the flour improvers we have chosen have the expected effect on the baking performance of the flour.

• How great is the increase in volume when Alphamalt EFX is used for sandwich bread?
• What effect does EMCEvit C have on the split of baguettes?
• Does Powerzym improve the machinability of bread and rolls?

Our technologists use these results in order to give customers immediately realizable recommendations for their production process.

The milling laboratory

David Nolte, Muehlenchemie

Many mills have started mixing wheat lots of greatly differing quality. We use our laboratory mill to determine the limits of what is feasible and test how far high-quality wheat can be supplemented with wheat from a cheaper lot, for example. Of course, the weaker the initial raw material is, the more important it is to upgrade it with enzymes and additives.

David Nolte, Rheology & Milling

In the milling laboratory, our holistic approach to consultancy is complemented ideally by a laboratory mill that serves a variety of purposes. We simulate industrial milling and are then able to make reliable predictions for suitable flour treatment methods. Our customers use this service so that they know the baking properties of the grain before it is unloaded.

The pasta laboratory

Jana Russnak, Muehlenchemie

We test different enzyme systems until they are ready for use, without the customer having to interrupt his own production process. This service ensures customers a high level of reliability and saves them an enormous amount of time and cost.

Jana Russnak, Head of Pasta Applications

Pastazym is becoming more and more widely used in the production of pasta of all kinds. Not all manufacturers have access to durum wheat; instead, they use bread wheat on its own or mixtures of durum and bread wheat. The functionality of these semolinas and flours can be improved greatly with special functional systems.
On our pilot pasta plant, we work under near-industrial conditions and optimize the firmness, colour and cooking stability of the pasta with the aid of specific enzyme systems and supplementary ingredients.

The enzyme laboratory

Uliana Moisch, Muehlenchemie

Enzyme technology is becoming more and more complex. Besides our own research work we cooperate with universities and start-ups in order to gain a more detailed knowledge of the specific effects of the enzymes. In some cases, even minor differences may have a great influence on their functionality.

Uliana Moisch, Enzyme Application Engineer

The work of the enzyme laboratory is primarily basic research with a practical bias. For test purposes, small amounts of raw enzymes, for example, are produced. These are then used for developing new strains and optimizing the conditions for the growth of selected micro-organisms.

The micronutrient laboratory

Annette Bueter, Muehlenchemie

Handling vitamins, minerals and trace elements demands a high level of expertise. The nutritional availability of micronutrients depends on a number of factors. From our years of experience, we are aware of the peculiarities of the different active substances and carriers and are therefore able to design our premixes to the highest quality standards.

Annette Büter, Technical Application Manager Flour Fortification

In some 90 countries, fortification of flour with vitamins and minerals is mandatory in order to protect the population from nutritional deficiencies. Mühlenchemie has supported this practice of supplementation for a long time and has since become one of the best-known suppliers of micronutrient premixes. In our micronutrient laboratory we design and test the mixtures according to country-specific regulations and international standards.