European Tech Outlook: Muehlenchemie
March 01, 2001
by Emily Wilson
GmbH has been involved in the development of flour improvers for more than 70 years. No company in Europe has a longer tradition in supplying mills with active ingredients and additives for milling purposes.
Muehlenchemie's flour treatment agents are designed to permit reliable setting of different flour qualities and to maintain them for considerable periods. These flour treatment agents also can meet and overcome any local or regional quality deficits, which is the most common reason worldwide for lack of flour quality.
The concentrations and compositions of Muehlenchemie flour treatment agents are designed so that the admixtures are complementary.
Servicing the international market, Muehlenchemie's functions include collecting flour samples worldwide, measuring flour quality in its analytical laboratory, carrying out baking tests in its baking laboratory and recommending flour treatments to attain the highest quality standard.
Muehlenchemie's state-of-the-art manufacturing facility in Wittenburg, Germany, produces enzyme complexes, ascorbic acid mixtures, lecithin emulsifiers, baking premixes for ready-mixed flours, bromate replacers, lecithinized wheat gluten and many other flour additives. The company ensures that flour qualities have consistent rheological properties. Products for yeast doughs, flour confectionery and pre-mixes for baguettes, sandwich bread, buns, pizza, croissants, donuts, cakes, choux pastry and quark doughs also are available.
Muehlenchemie also analyzes flours from around the world and provides custom solutions to problems. In conjunction with its sister companies, Stern, Lecithin & Soya and Stern-Enzym, Muehlenchemie can provide bread improvers, flour premixes, tailor-made enzyme preparations and contract production of special blends.
D-22926 Ahrensburg, Germany