Baking by all manner of different regional methods
Baking by all manner of different regional methods

Prüfung der rheologischen Mehl-Eigenschaften
Testing the rheological properties of flour

Nachweis von Ascorbinsäure mit Taubers Reagenz
Detecting ascorbic acid with Tauber’s reagent

EMCEtec GLD 87, Präzisionsdosierer für Zusatzstoffe
EMCEtec GLD 87, precision dosing device for ingredients; data sheet for dosing device, PDF (232 KB)

Unser Volumenmessgerät Volumax
Our Volumax device for measuring baked volume; data sheet for volume measuring device (80 KB)

Flow rate beaker for measuring the viscosity of wafer batters
Flow rate beaker for measuring the viscosity of wafer batters

The services we offer

Your Mühlenchemie team regards itself first and foremost as a partner of its customers. Not until your production process is working smoothly do we consider our task finished. Comprehensive service is an important part of our business activity. Besides the services listed here we can offer you further help if necessary. Just ask your consultant at Mühlenchemie.

Grain and flour analysis

We can analyze your flour samples in Mühlenchemie’s fully-equipped laboratory. We will determine the most important quality parameters and make recommendations for optimum treatment of your flours.

Analysis

Hectolitre weight, dockage, laboratory-scale milling, moisture, ash content, gluten extraction and gluten properties, gluten index, protein (Kjeldahl), sedimentation (Zeleny), Falling Number, ascorbic acid, potassium bromate, sieve analysis, dust analysis, enzymatic activity, vitamins and minerals.

The particle size distribution in the flour or flour additives is determined with a modern particle sizer using the laser diffraction method.

Rheology

Farinograph, Extensograph, Amylograph, Alveograph, gluten extensibility (IDK), Texture Analyzer, flow rate beaker.

Baking trials

Our trial bakery enables us to carry out tests in which the conditions of many different regional baking methods are simulated. With different types of preparation equipment, fermentation chambers, frosters and ovens we can imitate a large number of applications.

Advice on flour quality

We offer our customers comprehensive advice on flour quality – directly on the spot as well as by telephone or email. We will even travel half way round the globe to help you find a solution. But everything starts with flour samples, which we subject to exhaustive tests and then bake.

Analytical kits

We have developed analytical kits enabling rapid determination of the levels of ascorbic acid and bromate, the most commonly used flour improvers, and their distribution in the flour.

Detection of ascorbic acid

Tauber's reagents A & B. Two separate solutions with a long shelf-life that are mixed 1:1 immediately before use and poured over the wet Pekar slab. Ascorbic acid is then determined semi-quantitatively as blue spots.

Detection of potassium bromate

Werner's reagents A & B. Two separate solutions with a long shelf life that are mixed 1:1 immediately before use and poured over the wet Pekar slab. Potassium bromate is then determined semi-quantitatively as brown spots.

Training courses and seminars

At our laboratory we hold training courses for customers from all parts of the world. We show them how to improve the quality of their baked goods by taking specific measures. We bake products typical of their region and also introduce them to types of goods that are less common. Our aim is to strengthen our partners' innovative skills.

Laboratory equipment

We will help you plan and install a rheological or baking laboratory and procure equipment for flour analysis. If you wish, we will also train your laboratory staff to use the new equipment in your own laboratory.

Measuring equipment and dosing aids

The addition of flour improvers requires precise and reliable dosing. We offer special Mühlenchemie microdosing devices for this purpose. We will be pleased to help you install them.

Precision dosing device for ingredients

This dosing device for the addition of micro-quantities can be integrated into any existing flour processing system in order to dose ingredients such as flour improvers, enzymes or bleaching agents. We will also be pleased to help you with the installation.

Data sheet for dosing device, PDF (232 KB)

Device for measuring baked volume

The volume of baked goods often decides whether or not they will be bought. You can measure it quickly and simply with the VoluMax, thus creating an important basis for volume optimization. The device is suitable for baked products of various kinds and is portable and easy to operate. A single measurement takes about two minutes.

Data sheet for volume measuring device (80 KB)

Flow rate beaker for measuring the viscosity of wafer batters

Flour for wafer batters has to meet special requirements in respect of water absorption and the flow properties of the batters. This flow rate beaker enables standardized determination of the flow properties.