Higher independence agaist fluctuations in price and quality - Muhlenchemie - 1

Higher independence against
fluctuations in price and quality
The quality of baked good is inseparably linked with the quality of
flour. However, wheat with the desired processing properties is not
always available or affordable. To meet nevertheless the variable
requirements of the markets, tailor-made flour treatment is a key
issue in the milling industry. Customized enzyme solutions are the
most efficient and economical tool to optimise the baking properties
of flours and to cope with the imponderables of the supply chains.

MIXTURES OF DIFFERENT ORIGINS
IMPAIR WHEAT STANDARDIZATION
Millers all over the globe are confronted with
a host of various problems. The most difficult
challenge is the purchase of raw material.
Firstly, being a natural product, grain is subject
to considerable fluctuations in quality; these
may be caused by climatic factors such as
heat, precipitation and frost or by fertilizers
and irrigation or bug damage. Secondly, the

purchase of wheat is aggravated by volatile
prices and restricted availabilities, especially in
wheat-importing countries. For instance, a miller
in Algeria may have to deal with French wheat
one day, and on the next with wheat lots from
Canada, the United States, Ukraine, Russia or
other wheat exporting areas. Despite this difficult
situation, the flour must have consistent and
suitable properties for the production of bread,
baguettes, rolls, wafers, crackers or e.g. pasta.



Higher independence agaist fluctuations in price and quality - Muhlenchemie

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