Better Flour for Quality Baked Products

Established way back in 1923 and a member of the Stern-Wywiol Gruppe since 1990, Mühlenchemie is one of the world’s best-known enterprises in the field of flour improvement.

Mühlenchemie’s core field of competence is developing solutions for standardizing and optimizing flours – from classic flour treatment to concentrates for ready-mixed flours.

Mühlenchemie puts great effort into maintaining and strengthening its leading position in the market. We are constantly widening our know-how to ensure that we are always among the leaders in technical development.

Read on: Everything revolves on our customers’ wishes | Enterprise: the spirit of our employees | We think and act internationally

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Mühlenchemie News

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20.3.2016

TURKISH BREAD SPECIALTY

Turkish bakers have always known how to make creative use of wheat flour: rings of bread coated with sesame seeds, flaky pastry pouches dipped in syrup or filled flat bread – bakery products are one of the mainstays of the Turkish cuisine. But by far the most popular wheat product, and the one most often consumed, is ekmek – a light coloured wheat loaf weighing about 350 grams with a distinct elongated shred. A meal without ekmek is unthinkable in Turkey, whether at home or in a restaurant. On almost every street corner there is a bakery where these golden brown loaves of bread are produced. But as far as the recipe is concerned, the bakers are bound by government regulations. The rule is “less salt, high-fibre flours”.
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22.2.2016

FILIPINO PANDESAL

Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread”, since the name originated during the 16th century Spanish colonial era. Most bakeries all over the country, from small backyard establishments to industrial bakeries, produce and sell this bread. This staple food has become part of the typical Filipino breakfast as a substitute for rice. Four pieces of pandesal are equivalent to one cup of rice. Consumers like pandesal to be served hot and freshly baked from the oven. They expect it to have a soft crumb texture and a slightly crunchy crust that is light brown in colour.
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28.1.2016

Algerians have a weakness for French baguettes

Algerians love French baguettes more than any other nation. Although couscous and flat bread are part of the daily diet too, in this biggest country of the African continent, the unchallenged leader in the field of wheat products is baguette à la française. If statistical projections are to be believed, 49 million baguettes pass over the shop counter every day. That would mean each of the 38 million Algerians eats, on average, more than one whole loaf of this white bread every day. Compared with these quantities, consumption in France is nothing if not meagre: the French eat less than one baguette a day.
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14.10.2015

Iranian consumers getting a taste for western bread specialities

Flat bread is far and away the most popular kind of bread in Iran. But especially in the middle class, interest in western baking traditions is growing. Entering this segment can be an interesting opportunity for Iranian bakeries, since the so called “fantasy breads” are not subject to state price controls, unlike subsidised flat bread.
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4.9.2015

Pão Francês: Brazilian Bread Rolls with a French History

Pão Francês – “French bread” – is the most popular bread in Brazil. But no Brazilian consumer would expect his baker to sell him a large loaf or a traditional French baguette if he asks for Pão Francês. Instead, he will find himself with light-coloured wheat rolls that only have a French-sounding name for historical reasons.
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4.9.2015

Argentinians have a preference for traditionally baked pan bread without a crust

The product of choice among Argentinian consumers is crustless pan bread, which they buy from small, artisan bakeries and eat as sandwiches. Important quality attributes of these loaves are a strong white color, a long shelf-life and a fine, homogeneous texture. In the production process, special attention must be given to adequate mixing and carefully adjusted dough preparation in order to achieve the necessary uniform crumb structure.
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8.5.2015

Rye bread: dough acidification is indispensable for reasons of flavour, even with low-enzyme flours

Germany’s mills and bakeries are inconceivable without rye flour. German consumers love their dark, rustic rye loaves that contain 50 to 100 percent rye flour, depending on the type. But the quality of these flours has changed noticeably in recent years. The low enzyme content, especially, can cause problems with acidified doughs. The remedy lies in specific adjustment of the dough preparation method and suitable flour treatment.
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7.5.2015

The Economic Impact of Flour Fortification with Folate

Mühlenchemie promotes the mandatory enrichment of flour with folic acid in order to cut in half the incidence of spina bifida, which currently affects about 5500 newborns in Europe each year.
On 22 April 2015 at the 20th International "Healthy grain for a healthy diet" conference, Dr. Lutz Popper gave a presentation entitled "The Economic Impact of Flour Fortification with Folate". 
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15.4.2015

Pasta: dynamic growth market for Nigeria’s mills

Hungarian consumers show little inclination to experiment when it comes to buying bread. They generally choose traditional, light-colored wheat bread and prefer good, inexpensive standard products with a soft-textured crumb and large volume. 
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15.4.2015

Chinese steamed bread: quality products need quality flour

Steamed bread is a popular staple food in many parts of China. A host of variants exist that are eaten for breakfast or as a snack between meals. Consumers expect a large volume, a near-to-white surface, a fine crumb structure and a symmetrical shape. Besides the recipe and the mode of preparation, the properties of the flour are extremely important for the quality of the end products. 
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30.1.2015

White hearth remains Hungary’s uncontested number one

Hungarian consumers show little inclination to experiment when it comes to buying bread. They generally choose traditional, light-colored wheat bread and prefer good, inexpensive standard products with a soft-textured crumb and large volume. 
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30.1.2015

Mühlenchemie wants to expand in the pasta market

The German company is also specialised in enzyme-containing compounds for pasta flours. It has recently opened a trials laboratory for pasta thus considerably expanding its efforts in this field. Mühlenchemie sees the interlocking of expertise in raw materials and plant and equipment as a promising way to advance the development of innovations and product optimizations for the pasta market. Pasta-magazine wanted to learn more from the head of Research & Development at Mühlenchemie, Dr. Lutz Popper, about this global player's vision for the future. 
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Mühlenchemie product video (english), February 2014

Strong quality with weak grist – EMCEgluten Enhancer at work.

The team under Dr. Lutz Popper, head of Research & Development, seeks the optimum treatment for mixtures of flours from two types of grain containing different amounts of protein. The film shows examples of how the experts go about finding cost-effective solutions for their customers with exhaustive rheological tests and baking trials.

23.01.2014

A new pilot plant for pasta widens the range of customer services

With its new pilot plant, Mühlenchemie GmbH & Co. KG offers pasta manufacturers an additional service. At the pasta laboratory in Ahrensburg, customers can now verify the possible effects of enzymes and other additives on noodle products before the start of commercial production. The pilot plant simulates the industrial production process.
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Mühlenchemie's corporate film, November 2011

Flour improvement around the world –
from the customer's problem to Mühlenchemie's solution

North German Television broadcast, February 2011

From flour improvers to a flour sack museum:

Volkmar Wywiol documents the cultural heritage of the international milling community.