Mühlenchemie offers a new service with its own pilot mill

by World Grain staff
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AHRENSBURG, GERMANY — Mühlenchemie GmbH & Co. KG announced on June 5 that it is offering its customers a new service: from now on, mills can have their wheat lots tested for their baking properties at the company’s trial bakery in Ahrensburg.

Mühlenchemie has invested in a test mill that is able to simulate the processes otherwise confined to industrial mills. Today’s fluctuating grain qualities compel the milling industry to seek individual solutions for flour improvement. The Ahrensburg-Germany-based company noted that putting off the search for these until the grain is actually being ground results in extra costs through rejected batches and time wasted in finding a suitable solution. So it is important to determine as early as possible what baking properties different lots of wheat will have after milling. With the aid of the new pilot mill, millers can now have the quality of the raw material and its effect on baking properties analyzed by Mühlenchemie under realistic conditions.

Mühlenchemie said one option is to have samples of wheat tested and evaluated in Ahrensburg before purchase or delivery so that flour improvement measures can be recommended and carried out as soon as possible.

“With the new pilot mill, Mühlenchemie now offers an all-round service,” said Mühlenchemie Managing Director Lennart Kutschinski. “We can simulate practically any milling process from anywhere in the world in order to offer optimal individual recommendations for use. And that enables us to start giving advice even sooner.”

The pilot mill used in Ahrensburg is one of the most advanced models for soft wheat on the market. The grain is ground in stages, in six passages. The capacity is 10 kg per hour. The level of extraction can be varied as required by adjusting the grinding gap and the sieve cover. The results of milling are practically identical to those of an industrial mill, which means that suitable solutions can already be developed in the laboratory. The flour is then subjected to baking trials in order to achieve optimum results from flour analysis to product development.
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