International Mill Symposium 2007, the speakers
International Mill Symposium 2007, the speakers

The attentive audience of specialists
The attentive audience of specialists

Tour of our baking laboratory
Tour of our baking laboratory

Dr. Lutz Popper with guests
Dr. Lutz Popper with guests

Our expert knowledge in your service

Wheat as a science

There is a great deal of research into the subject of flour and flour improvement throughout the world. Here we document important research findings by well-known scientists from Canada, the USA, Singapore, Australia, the Netherlands and Germany for your use. The selection of contributions is updated regularly.

Convenient Solutions – Premixes and Complete Mixes

by Dr. Gerald Plasch, Bingen

The following paper gives an insight into a product group that has done much to bring variety and attractiveness to the range of bread and other baked products throughout the world, while at the same time making the production of the baked items more reliable and efficient: we are talking about premixes and complete mixes (ready-mixed flours).

German, PDF (49 KB) | English, PDF (60 KB) | French, PDF (59 KB) | Spanish, PDF (88 KB) | Russian, PDF (150 KB)

The Miller's Little Helpers

By Dr. Lutz Popper, Mühlenchemie GmbH & Co. KG

The paper deals with the “rheology of dough as a function of flour treatment” and describes the rheological optimum. It shows how the addition of enzymes enhances the quality of baked products.

German, PDF (48 KB) | English, PDF (78 KB) | French, PDF (232 KB) | Spanish, PDF (265 KB) | Russian, PDF (559 KB)

There's real power in Powerzym

Interview with Dr. Lutz Popper, BestFlours No. 8

German, PDF (90 KB) | English, PDF (44 KB) | French, PDF (46 KB) | Spanish, PDF (50 KB)

Important sources of information in the Internet

www.deutscheback.de (External link in new window)
Baking premixes and baking concentrates: Deba DeutscheBack GmbH & Co. KG

www.ffinetwork.org (External link in new window)
Promotion of flour fortification to improve nutrition throughout the world: Flour Fortification Initiative

www.micronutrient.org (External link in new window)
Micronutrient Initiative

www.grainscanada.gc.ca (External link in new window)
Canadian wheat quality: Canadian Grain Commission

www.uswheat.org (External link in new window)
American wheat quality: US Wheat Associates

www.awb.com.au (External link in new window)
Australian wheat quality: Australian Wheat Board

www.buhlergroup.com (External link in new window)
Mill construction: Bühler GmbH

www.mmw-group.com (External link in new window)
Design and construction of mills: MMW Systems GmbH

www.alpinehosokawa.com (External link in new window)
Comminution technology and processing of powders: Hosokawa Alpine AG & Co. OHG