Flour Fine Tuning

for all the mills of the world

Flour improvement
Flour fortification
Raw materials for baking
Applications consultancy
Services
Contents
04 Mühlenchemie – the company and the market

06 Research and development – for customized solutions

08 Applications consultancy – close to the customer

10 Problems and solutions – we have the answers

12 Flour improvement – products for mills and bakeries

18 Raw materials for baking – the basis for successful products

22 Flour fortification – for healthy nutrition

28 Services – extra benefit for our customers

30 Quality management – safe products for our customers

 Mühlenchemie - makes good flours even better 3

Flour: 10,000 years of

nourishment for man.

A staple food that knows no boundaries over 100 tonnes a day. 80 million tonnes – that is over 20
White bread, black bread, pasta, steamed buns or tortil- percent of the flour produced annually – are standardized
las: the basis for food production around the globe is with Mühlenchemie ingredients, optimized for baking
flour. Every year, some 425 million tonnes of wheat flour and enhanced nutritionally. A result we are proud of and
are processed worldwide. The greater part of this output which has made us the market leader in flour improvers.
is from 5,000 mills around the world with capacities of

St. Petersburg
Hamburg/Ahrensburg

Chicago

Izmir Wujiang (Suzhou)

Mexico City Mumbai

Singapur

Mühlenchemie worldwide:
the company’s
international locations

Affiliates

Agencies
4 The company and the market

Our strength: Our task:

knowledge of the market and closeness customized flour improvement
to the customer Not only do we know the market: we are also familiar
What kind of flour do millers in Argentina prefer? with the challenges our customers have to face.
What wheat quality does a customer in China need? If Fluctuating grain prices, transport costs, availabilities,
you want to serve the market you have to know it. By differences in quality between one grain lot and the
maintaining branches throughout the world we are able next and changes in local legislation all make flour
to assess market developments on the spot and meet production more difficult.
the needs of our international clientele. Often enough, a way has to be found to compensate
With our feeling for trends in eating habits and regular for damage to the crop, damage through storage or
communication with millers in every corner of the earth poor quality in order to compete in the international
we have no difficulty in extending our product range to market. Thanks to our additives for flour improvement
meet customer-specific requirements. If wheat qualities and flour fortification, mills are not only able to improve
or desired processing properties or attributes of the the quality of their flour: they can also adjust it to
end products change, or when new laws are passed, the manufacturing criteria of specific products such as
we are the first to know it – and accept it as a chal- biscuits or pasta.
lenge to develop innovative products. At our rheological
laboratory and trial bakery our applications research
team finds new solutions and has the means of test-
ing them immediately. So our customers can be sure of
getting tried-and-tested quality.
 Mühlenchemie - makes good flours even better 5

We keep a watchful eye on

the market. Around the clock,
without a break.

Our offer: The focus of our work

ingredients and services
Mühlenchemie supports mills around the world with • Flour improvement
tailor-made flour additives and excellent technical • Flour analysis
services. All our work centers on thorough flour analysis, • Flour fortification (vitamin and
rheological tests and baking trials in which different mineral premixes)
production conditions are simulated. The result is flour • Flour standardization
additives that improve the processing properties and
• Services to users
quality of flour. The addition of enzymes, especially,
• Applications consultancy and
permits a positive influence on the rheological factors. laboratory equipment
Our vitamin and mineral premixes are adjusted pre-
• Training courses / seminars
cisely to the needs of individual countries and help to
compensate for nutritional deficits and improve the
general health of populations throughout the world. Mühlenchemie – the company
And to enable our customers to test the quality of their
flour themselves, we also offer analytical kits, laboratory • Year of establishment: 1923

equipment and seminars. • Position: international market leader in

flour additives
• A member of the Stern-Wywiol Gruppe in
Hamburg
• Total number of employees in the group: 1200
• Exports to over 100 countries
• Production locations: Germany, China,
India, Mexico, Turkey, USA
• Number of affiliates abroad: 7
6 Research and development

For over 90 years Mühlenchemie has played equipment to work on individual solutions for our
a pioneering role in the production of flour customers. Our unique research facility includes an
additives. In 1952, for example, we were the enzyme laboratory, a flour and rheological laboratory,
a trial bakery, a pasta laboratory and a laboratory for
first to introduce enzymes (Alphamalt) as a
vitamins and micronutrients. In close cooperation with
flour improver. This was followed a few years
our customers, interdisciplinary teams develop products
later by ascorbic acid (Glutin). Mühlenche-
that are optimally adjusted to real production conditions.
mie’s other pioneering achievements include
bromate-free flour improvers designed for The milling laboratory
specific countries. All the work at our tech- Everything starts with the wheat. Our customers’ wheat
nology center, with its wide range of special samples are ground in the automatic grinder, then sub-
equipment, revolves around applications jected to rheological tests and finally baked. That enables
consultancy for the benefit of our customers. us to give recommendations for specific lots of wheat
and adjust the flour treatment while they are still being
So we have a correspondingly large range of
shipped.
enzyme products. To ensure that the processing
properties of the doughs, their volume yield
The rheological laboratory
and the nutritional aspects of the baked goods No two flours are alike. To enable our customers to judge
stand up to the local requirements of our the rheological properties of the flour used, we conduct
international clientele, our research scientists comprehensive rheological, chemical and additional
and applications technologists are constantly physical analyses. Water absorption, ash content, gluten
developing new, customized solutions for flour properties, wet gluten content, gluten index, falling
improvement. number, ascorbic acid and potassium bromate content,
particle size distribution, enzymatic constituents and
The Stern-Technology Center in Ahrensburg protein sedimentation behaviour can be determined in
With an area of over 3,000 m² our technology center in this way – and optimized for the particular customer if
Ahrensburg offers plenty of space and the technical necessary.
 Mühlenchemie - makes good flours even better 7

We give wide scope to R&D.

Over 3,000 m2.

Trial bakery
Only practical trials can show whether a flour has the
desired properties. At our trial bakery, master bakers and
grain technologists test the baking characteristics of over
100 flours a month. International specialities are baked
under conditions close to those of commercial production –
and optimized until even weak flours are of a quality that
permits a smooth production process.

Enzyme laboratory
Flour improvement is unthinkable without enzymes.
In our special enzyme laboratory we develop bacterial
strains for the production of enzyme systems with precise-
ly defined properties in cooperation with universities and
partner firms. We then test the enzyme systems for the
desired effect and adjust them individually if necessary.

Pasta laboratory
The availability, price and quality of flour as the raw Micronutrient laboratory
material for noodles are subject to fluctuations. In our A balanced diet offers protection against deficiency
pasta laboratory, noodles can be made from different diseases. In our micronutrient laboratory we test the
flours in order to achieve a uniform texture and colour. fortification of new products with vitamins and minerals.
The end products are analyzed dried, boiled or deep- Our aim is to provide a wide range of effective, country-
fried and a compound is made up for the individual specific premixes that meet the requirements of the FFI,
customer. Our pilot plant enables us to simulate GAIN and WHO.
industrial-scale production, which means that our
customers do not have to interrupt their production
process for tests.
8 Service
Applications consultancy

What properties does a flour have? How easy Grain and flour analysis
is it to process? And how can it be improved? Analysis
To enable our customers to optimize their Is the flour right for tender biscuit doughs, or is more
flour in accordance with their needs we offer suitable for making substantial croissants? To give our
customers the necessary certainty, our laboratories are
comprehensive services as well as excellent
equipped for a large number of analytical methods and
products for flour improvement and fortifi-
techniques. For example, we test for hectolitre weight,
cation. We help our customers analyze their dockage, moisture, ash content, gluten extraction and
flour, determine its rheological properties and gluten properties, gluten index, protein (Kjeldahl),
test its quality in baking trials. Not until we sedimentation (Zeleny), falling number, ascorbic acid
have ascertained the composition and pro- and potassium bromate. The range is complemented by
cessing properties of the flour on the basis of a sieve analysis and a trial, laboratory-scale milling pro-
samples do we give recommendations for its cess. We also analyze for dust, enzymatic activity and the
further treatment. Not only by telephone or vitamin and mineral content. With the particle sizer our
experts analyze the particle size distribution in the flour
e-mail; on the spot too, if necessary.
or flour additives.
 Mühlenchemie - makes good flours even better 9

In applications consultancy
we are close to the customer.
Even if he is 18,000 kilometres
away.

Rheology The MC Navigator

How does a dough react to mechanical stress? How MC Navigator “Rheology”
extensible is it? What is the extent of pasting under the Do you need flour with specific properties? The Rheology
effect of heat? These questions are answered with the aid Navigator will help you find the additives that give your
of a farinograph, extensograph, amylograph, alveograph, flour the quality you are looking for – quickly and simply.
IDK (measurement of gluten extensibility), a texture
analyzer and a flow cup. MC Navigator “Baking”
What effect does which Mühlenchemie product have?
Baking trials Our Baking Navigator will guide you through the whole
Just as food preferences differ from one country to range of additives and make it easy for you to choose
another, so do production methods. In one region it may the right products.
still be usual to knead by hand, whereas machines are
used in another. In our trial bakery we can produce any Order the two Navigator posters for your laboratory at
speciality in the world. By simulating local production [email protected]
processes we find the optimum flour treatment for our
customers.
10 Problems and solutions

Flour production poses

hundreds of different
problems. We have the
solutions.

Wheat flour as a quality product Mühlenchemie –

550 million tonnes of wheat are ground into flour each year. the partner for mills and bakeries
The amount of protein and starch, vitamins and minerals the High kneading tolerance, moderate surface moisture and
flour contains, and how easy it is to process, depends on the excellent fermentation stability: we know what char-
quality of the wheat. Factors such as the grain variety, soil acterizes a good dough and make every effort to meet
quality, climate, harvesting conditions, storage and milling individual requirements in respect of processing proper-
may impair the quality of the flour. This leads to problems ties and baking behaviour. The objective is a uniform
during milling and baking. Quality data alone are often not flour quality geared to the customer’s needs. That is why
enough to permit an assessment of the flour. By performing we assist the milling and baking trade with products that
comprehensive tests in its rheological and baking laboratory, enhance the properties of flour and promise top-class
Mühlenchemie is able to determine the relevant properties baked goods, from tortillas to black bread.
of the flour – and improve them with suitable additives.

Grain and crop problems

Problem MC product series Active ingredients

Sprout damage Rowelit Acid and mineral complex with a buffering effect

Heat damage Boosters Active concentrate consisting of emulsifiers,

enzymes and/or dough stabilizers

Bug damage EMCEbest BugStop Active concentrate consisting of enzymes, organic acids,
EMCEbest Don mineral complexes and/or emulsifiers

Protein deficiency EMCEgluten Enhancer Vegetable proteins and enzymes

Poor protein quality EMCEgluten Plus

EMCEvit Vital wheat gluten

Weak flour EMCEbest Active concentrate consisting of emulsifiers,

enzymes and/or dough stabilizers

Enzyme deficiency Alphamalt, Betamalt, Microbial and cereal alpha- and beta amylases
EMCEmalt
 Mühlenchemie - makes good flours even better 11

Our objective: optimization Our optimization principles

Persistent rain, long periods of hot weather, pest
infestation: there are many reasons for poor quality of • Doughs must be within the rheological
the wheat harvest. But manufacturers of baked goods optimum.
have to rely on uniform quality of the flour they use. In
• Doughs must be within the enzymatic
order to ensure stable flour quality and good rheological
optimum.
properties we are constantly working on the development
of flour additives that compensate for deficits in the raw • The rheological optimum and the enzymatic
material and guarantee standardized quality. optimum must be properly balanced.

Baking behaviour
Task MC product series Active ingredients

Volume yield Alphamalt Enzyme systems

Powerzym Enzymes and oxidizing agents

Elco Ascorbic acid

Increased water absorption EMCEbest WA Vegetable fibres, hydrocolloids and enzymes

Longer shelf life Alphamalt Fresh Amylases

EMCEbest WA Vegetable fibres, hydrocolloids and enzymes

Brighter crumb / bleaching SOYnovo Enzyme-active soy flour

LENTInovo Enzyme-active lentil flour

VIFAnovo Enzyme-active bean flour

Reduction of emulsifier Alphamalt DFX Esterases, oxidases, amylases and hemicellulases

Alphamalt EFX
Alphamalt SFX

Fine texture Alphamalt Compounds of enzymes and emulsifiers

Mulgaprime
Mulgaprot

Longer microbiological shelf-life EMCEprop Preservatives, acidifying agents

(mould, ropiness) EMCEsorb
EMCErope
12 Flour improvement

There are many formulations

for standardizing flour.
We keep over 1,000 of them
ready for our customers.

Flour improvement in detail Special fields of flour improvement

Benefits of enzyme systems for rye flour

• Compensation for a low gluten or
protein content • Larger dough volume
• Compensation for crop damage caused • Greater effect of gluten
by the weather
• Better water binding
• Optimization of wheat mixtures
• Easier processing
• Correction of excessively strong or
weak wheat varieties

• Improvement of qualities with wet

or weak doughs Benefits of enzyme systems for biscuits,
crackers and wafers
• Compensation for shortages of
quality wheat
• Better plasticity of the doughs
• Trouble-free inclusion of substitutes • Controllable gluten quality
such as maize or tapioca
• Less water absorption
(wafer batters)

• Fewer cracks and blisters

 Mühlenchemie - makes good flours even better 13

Benefits of enzyme systems for pasta Benefits of enzyme systems

for steamed bread
• Better cooking tolerance
• Better stability of the
• Attractive appearance finished product
• Products keep their shape • Finer and
• Reduced fat absorption with instant noodles brighter crumb

• Greater economy • Smoother surface

Benefits of enzyme systems for tortillas

• Longer shelf-life
• Easier rolling
• Resistance to
tearing
14 Flour improvement

Enzyme systems with monospecificity

Amylases
Active ingredient MC product series Description/effects

Fungal alpha-amylases Alphamalt A • All desired concentrations

Alphamalt V • Use with high falling numbers
• Boosts oven rise
• Increases baked volume, reduces firmness of the dough

Bacterial alpha-amylases Alphamalt BA • For use in long-life bakery products to achieve

saccharification and enhanced browning

Beta-amylase Betamalt • Breaks down starch into maltose for controlled

adjustment of the falling number
• Prolongs the shelf-life
• Boosts oven rise

Glucoamylase/ Alphamalt GA • Breaks down starch into glucose to achieve greater oven rise,
amyloglucosidase especially with retarded fermentation or freezing
• Enhanced browning

Amylases for prolonged shelf-life

Active ingredient MC product series Description/effects

Exo-amylases Alphamalt Fresh • Delays staling

Hemicellulases
Active ingredient MC product series Description/effects

Hemicellulases, Alphamalt HC • Good to extremely good extensibility of the doughs

xylanases • Firms or relaxes the dough
pentosanases • Releases water / reduces viscosity
• Dries and strengthens wheat and rye doughs
• High volume yields
• Fine texture
• Improves machinability

Oxidases
Active ingredient MC product series Description/effects

Glucose oxidase with selected side Alphamalt Gloxy

• Strengthens the gluten
activities • Produces firmer dough
• Increases the stability of wheat and rye doughs
Glucose oxidase Alphamalt ROX • Increases water absorption
(with a wider range of substrates) • Improves dough tolerance
• Increases fermentation stability
Sulfhydryl oxidase Alphamalt SOX • Improves processing properties

Proteases
Active ingredient MC product series Description/effects

Proteases from various sources Alphamalt PRO • Splits the protein strands of the gluten skeleton
(fungal, bacterial, vegetable) Alphamalt B • Plastic, easily shaped doughs
• Reduces dough resistance
Alphamalt BK
• Enhances flavour and browning
Alphamalt BP • Increases extensibility
Alphamalt PP • Prevents cracking of biscuits
• Shortens dough resting time
 Mühlenchemie - makes good flours even better 15

Enzyme systems with multiple specificity

Active ingredient MC product series Description/effects

Amylase-hemicellulase complexes with Alphamalt A • Doughs with good extensibility and good stability result in
different side activities, depending on Powerzym better machinability
the flour quality • High volume yields

Alphamalt T • Enzyme systems with amylases as leading enzymes and

dough-drying components (specific xylanases, oxidases etc.)

Hemicellulase complexes Alphamalt H • Enzyme system with hemicellulases as leading enzymes;

combined with different side activities, depending on the
flour quality

Carboxylesterases (triacyl lipases, Alphamalt DFX • Enzyme complexes with specificity for triglycerides,
phospholipases and glycol lipases) Alphamalt EFX phospholipids and glycolipids naturally present in the flour.
Standardized side activities for:
Alphamalt LPX
• Stabilizing the dough
Alphamalt LP • Increasing the volume yield
• Enhancing texture
• Brightening the crumb

Carboxylesterase-amylase complexes Alphamalt SFX • Enzyme complexes

• Enhanced texture
• Longer shelf-life for wrapped goods

Proteolytic enzyme complexes Alphamalt B • Enzyme complexes with proteolytic leading

Alphamalt BK activity and standardized side activities
• Expansion of the gluten
Alphamalt LQ
• Prevention of blister formation with strong gluten
• Faster fermentation
• Enhanced flavour formation
• Greater extensibility
• Softer doughs
• Rapid and powerful liquefaction of the dough,
especially with wafer batters
• Fewer broken wafers
• Homogeneous wafer batters
• Prevention of cracks in biscuits and crackers

Bromate substitutes
Active ingredient MC product series Description/effec

Enzyme complex with or without Alphamalt BX Standardized enzyme/oxidation systems for

oxidation systems Alphamalt BE • long or short dough processes
• High volume yields, even with large
Alphamalt BS
percentages of fat and sugar
Alphamalt BXT

ADA1) substitute
Active ingredient MC-Produktserie Beschreibung / Wirkung
Other flourenzyme
Dough-stabilizing improvers
system Alphamalt AX Standardized enzyme system for long or short dough
processes
1)
Azodicarbonamide

Other flour improvers

Ascorbic acid
Active ingredient MC product series Description/effects

Ascorbic acid ELCO Various different grain sizes

40-80 mesh
80 mesh
100 mesh, and to customer's specification

Glutin Standardized concentrations for better dosing

Elco BE CS Encapsulated ascorbic acid qualities with delayed action

Elco GF
16 Flour improvement

Flour maturing and oxidizing agents 1)

Active ingredient MC product series Description/effects

Azodicarbonamide OXEM • Better fermentation tolerance

• Greater volume yield

Benzoyl peroxide DECOLOX • Bleaching agent : strong bleaching effect on the flour;
firmer gluten structure

Calcium peroxide CALCO • Mild oxidizing agent for dry doughs;

for combining with other oxidizing systems

Bromate BROMCO • Supple doughs

• Good fermentation tolerance
• High volume yields

1)
These flour improvers are not permitted in the EU. National regulations must be observed.

Dough softeners
Active ingredient MC product series Description/effects

Cysteine EMCEsoft • Shorter mixing times

Porit • Better processing properties of the doughs
• Less resistance to extension
• Greater extensibility
Yeast and enzyme complexes EMCErelax • Softens the gluten

Special applications
Rye flour
Active ingredient MC product series Description/effects

Enzyme system acting on rye pentosans Secabon • Dough structure

• Volume

Lipoprotein complex based on vital EMCEvit • Dough stability

gluten EMCEvit Plus • Baked volume

Special lecithins and enzymes EMCEstabil • Dough stability

• Handling

Enzyme system based on Alphamalt ROX • Increases the stability of rye and wheat doughs
a glucose oxidase with a wide • Better processing properties
substrate spectrum • Greater water absorption

Acid and mineral complexes with Secalit • Improves the swelling properties of rye bread
a buffering effect and mixed wheat and rye bread

Biscuits, crackers, wafers (enzyme systems)

Active ingredient MC product series Description/effects

Proteases, some with defined amylase Alphamalt B • Softens the gluten

side activities • Expands the gluten
• Prevents blister formation with strong gluten
• Speeds up fermentation
• Improves extensibility
• Relaxes short gluten structures
• Increases fermentation power
• Enhances tenderness
• Prevents cracking
• Enhances colour formation
 Mühlenchemie - makes good flours even better 17

Biscuits, crackers, wafers (enzyme systems)

Active ingredient MC product series Description/effects

Protease Alphamalt BK • Softens the dough

• Plastic, easily shaped doughs
• Reduces dough resistance
• Increases extensibility
• Prevents cracking
• Shortens dough resting times

Protease / hemicellulase Alphamalt LQ • Rapid viscosity reduction

• Homogeneous doughs/batters
• No stiffening of the batters
• Even wafer structure
• Homogeneous hardness
• Fewer broken wafers
• Greater throughput
• Lower energy costs
• Improves return dough/batter

Biscuits, crackers, wafers (emulsifiers and releasing agents)

Active ingredient MC product series Description/effects

Lecithin Leciflor • Disperses fat

• Stabilizes the flour suspension
• Easier release from irons
• Rapid viscosity reduction
• Homogeneous batters
• No stiffening of the batters
Phospholipid-enzyme compounds • Even wafer structure
• Homogeneous hardness
• Fewer broken wafers
• Greater throughput
• Lower energy costs

Pasta
Active ingredient MC product series Description/effects

Multi-enzyme systems Pastazym • Enhances the visual and sensory properties

of fresh and dried pasta

Compounds of enzymes and other EMCEdur • Firmer structure

active substances • Less loss through cooking

Steamed doughs
Active ingredient MC product series Description/effects

Multi-enzyme systems Tigerzym • Stabilizes the dough

• Increases volume
• Enhances the crumb structure
• Smoother surfaces

Tortillas
Active ingredient MC product series Description/effects

Multi-enzyme systems, some with EMCEbest Tortilla • Dough processing properties, product structure and
emulsifiers and hydrocolloids EMCEfresh Tortilla shelf-life of wheat tortillas
• Rolling properties and soft structure of wheat tortillas,
with prolonged shelf-life
18 Raw materials for baking

A light and airy crumb and a golden-brown Acidity regulators

crust don’t come about by chance; they are The production of rye and mixed rye bread is only
the result of accurately dosed ingredients. For possible with the use of acidifiers. The addition of acidity
regulators can also compensate for sprout damage.
90 years Mühlenchemie has been investigat-
ing the wide field of flour additives – and with
Malt flours
outstanding success, for we offer a solution to
Colour, flavour, dough rheology or rising power: malt
practically any problem with baking. Whether flours have a positive effect on the quality of baked
it is a question of processing properties, goods. Enzymatic malt flours enhance the processing
visual characteristics, consistency or shelf-life: properties, while malt flours for colouring and flavour-
our experts develop the ideal compound for ing and water-soluble malt extracts ensure an attractive
enhancing the quality of bakery products and appearance.
pasta. And thus help to ensure our customers’
financial success. Emulsifiers
Emulsifiers have become practically indispensable for
ensuring satisfactory quality in baked goods. Among
other things, they improve the processability and stabil-
ity of the doughs and the structure and shelf-life of the
finished products.
 Mühlenchemie - makes good flours even better 19

Our raw materials for baking

reflect the knowledge and
experience of more than 90 years.

Vital wheat gluten

No gluten, no dough. To ensure that full use can be made
even of low-gluten wheat varieties, Mühlenchemie offers
vital glutens that increase the stability of the dough
and its fermentation tolerance. The result is crisp and
voluminous bakery products.

Hydrocolloids
There’s nothing like fresh bread! The addition of
hydrocolloids prolongs the shelf-life of bakery products
and improves the fermentation stability of the dough.
Hydrocolloids bind water and release the moisture very
slowly. As a result, the crumb stays soft and free of cracks Leguminous flours
for a long period. Enzyme-active leguminous flours have a double effect:
on the one hand they are responsible for the bright
Preservatives colour of the crumb of bakery products, and on the other
One small spot of mould, and the whole loaf is inedible. they stabilize the dough. Toasted, de-oiled or as full-fat
We offer a series of preservatives that slow down the products they ensure a full flavour and a short crumb
growth of mould so that consumers can enjoy their bread structure. And de-oiled leguminous flours have another
for as long as possible. valuable property, too: they increase the protein content
of the baked goods.
20 Raw materials for baking

Acidity regulators
Active ingredient MC product series Description/effects

Acid and mineral complexes with Rowelit • Improves the baking properties of sprout-damaged
a buffering effect wheat and rye flours
• Raises the falling number
• Corrects undesirable baking properties at increased
enzymatic activity

Secalit • Improves the swelling properties of mixed and rye bread

Malt flours and malt extracts

Active ingredient MC product series Description/effects

Malt flours, enzyme-active EMCEmalt • Boosts oven rise

• Better browning and more flavour
• Prolongs the shelf-life

Malt flours, enzyme-inactive EMCEmalt • Controls the colour of crumb and crust
• Malty flavour

Malt extracts, enzyme-inactive EMCEmaltex • Better browning and more flavour

• Crisper crust

Emulsifiers
Active ingredient MC product series Description/effects

Lecithins in powder form Leciflor • Better dough properties and machinability

(also hydrolyzed) • Finer crumb structure
• Longer shelf-life

Mono- / diglycerides Mulgaprime • Finer texture/crumb

• Better dough stability
• Longer shelf-life

DATEM (diacetyl tartaric ester Mulgaprime 16 • Greater gas retention capacity and better fermentation tolerance
of mono- and diglycerides) • Larger baked volume
• Crisper crust

Stearoyl lactylate Mulgaprime SSL • Lactic acid esters to increase gas retention capacity,
(sodium and calcium stearoyl lactylate) fermentation tolerance and baked volume, also to prolong
Mulgaprime CSL the shelf-life of the crumb

Emulsifier systems
Active ingredient MC product series Description/effects

Whipping emulsifier (lactic and acetic EMCEsponge • Emulsifier systems for making cakes from whipped
acid esters, propylene glycol esters, doughs/batters
polyglycerol esters)

Enzyme-emulsifier complexes Multaprime DX • Better machinability

Mulgaprime 54 • Greater water absorption
• Higher volume yield
• Even, soft crumb

Lecithins, mono- and diglycerides Mulgaprot Emulsifier complexes for standardizing dough and baking
properties. For the following, depending on the flour quality
and application:
• Drying the dough surfaces
• Increasing the lubricity of the dough
• Improving machinability
• Prolonging the shelf-life
 Mühlenchemie - makes good flours even better 21

Emulsifier reduction
Active ingredient MC product series Description/effects

Esterases, hemicellulases, oxidases Alphamalt DFX • Increases the tolerance of the dough and the baked volume.
Alphamalt EFX • Creates a finer texture

Esterases, hemicellulases, amylases Alphamalt SFX • Increases baked volume

• Prolongs the shelf-life of the crumb

Vital gluten
Active ingredient MC product series Description/effects

Vital gluten EMCEvit • Increases dough stability

• Improves the processing properties of the dough
Lecithinized vital gluten • Increases fermentation tolerance
• Boosts volume yield
Ferment active vital gluten

Substitutes for vital gluten

Active ingredient MC product series Description/effects

Enzyme complexes with vegetable EMCEgluten plus • Increases dough stability

proteins or fibres EMCEgluten Enhancer • Improves the processing properties of the dough
• Increases fermentation tolerance
• Boosts volume yield

Hydrocolloids
Active ingredient MC product series Description/effects

Guar gum powder EMCEgum • Produces dryer doughs

• Increases water binding capacity
• Prolongs the shelf-life
• Improves fermentation stability

Preservatives
Active ingredient MC product series Description/effects

Calcium propionate EMCEprop • Preservative for sliced bread and pastry goods

Potassium sorbate EMCEsorb • Slows down the growth of mould

Diacetate EMCErope D • Inhibits Bacillus mesentericus, prevents ropiness

Leguminous flours
Active ingredient MC product series Description/effects

Leguminous flours (enzyme-active, SOYnovo - soy flour • Brightens the crumb

toasted, de-oiled, full-fat) LENTInovo - lentil flour • Fine texture
VIFAnovo - bean flour
22 Flour fortification

We have no universal recipe for

worldwide flour fortification.
But we have 102 individual
solutions instead.

Malnutrition: a danger to the world’s

population
In many countries women and children, especially,
suffer from malnutrition. The reason is usually that their
food lacks the necessary proteins, iodine, iron, zinc
or vitamins. The result is retarded development and
growth, disabilities, and susceptibility to disease. In
order to improve the general health of populations
worldwide it was suggested at a special session of the
UN in May 2002 that staple foods should be fortified
with micronutrients. Mühlenchemie supports interna-
tional efforts to achieve a balanced diet with a wide
range of premixes specially designed to meet the needs
of different countries.
and minerals. Generally accessible basic foods like flour,
Health through vitamins and minerals rice and maize provide energy – but they do not usually
In poorer regions, especially, not everyone can afford contain enough of the necessary nutrients. In order to
foods like fruit and vegetables which are rich in vitamins compensate for this deficit the WHO has established
 Mühlenchemie - makes good flours even better 23

flour fortification around the globe. In more than 80 countries and thus promoting worldwide health. We
countries the addition of micronutrients ensures that are happy to make our contribution – with premixes
health, the ability to learn and intellectual and physical for fortification with vitamins and minerals which are
capabilities are improving. Not only does the addition of geared precisely to the needs of specific countries.
vitamin and mineral premixes lessen the risk of disease.
It also significantly reduces the perinatal mortality rate
of mothers and children and the risk of serious birth
defects.

Strong partners for better nutrition:

FFI, GAIN and WHO
A global effect can only be achieved by joining forces.
That is why we cooperate with renowned organizations
like the Food Fortification Initiative (FFI), the Global
Alliance for Improved Nutrition (GAIN) and the WHO
in the flour fortification segment. All the partners are
united by the goal of putting an end to vitamin and
mineral deficiency in the developing and emerging
24 Flour fortification

Asia
Region M, V, P 1) Vitamins and minerals

Afghanistan V Vitamin A, B12, folic acid, iron, zinc

Bangladesh V Vitamin A, B1, B2, folic acid, niacin, iron, zinc

Cambodia V Folic acid, iron

China V Vitamin A, B1, B2, folic acid, niacin, iron, calcium, zinc

India M Vitamin A, folic acid, iron

Indonesia M Vitamin B1, B2, folic acid, iron, zinc

Laos V Folic acid, iron

Malaysia P Vitamin B1, B2, folic acid, iron

Mongolia P Vitamin B1, B2, folic acid, niacin, iron, zinc

Nepal V Vitamin A, folic acid, iron

Pakistan P Vitamin A, B12, folic acid, iron, zinc

Philippines M Vitamin A, iron

Taiwan V Vitamin B1, B2, B6, B12, folic acid, niacin, iron

Vietnam V Vitamin A, B12, folic acid, iron, zinc

Central Asia
Region M, V, P 1) Vitamins and minerals

Azerbaijan P Folic acid, iron, zinc

Georgia V Folic acid, iron

Kazakhstan M Vitamin B1, B2, folic acid, niacin, iron, zinc

Kyrgyzstan M Vitamin B1, B2, folic acid, niacin, iron, zinc

Tajikistan P Vitamin B1, B2, folic acid, niacin, iron, zinc

Turkey P Folic acid, iron

Turkmenistan M Folic acid, iron

Uzbekistan M Vitamin B1, B2, folic acid, niacin, iron, zinc

Oceania
Region M, V, P 1) Vitamins and minerals

Australia M Vitamin B1, folic acid

Fiji M Vitamin B1, B2, folic acid, niacin, iron, zinc

New Zealand V Vitamin B1, folic acid

 Mühlenchemie - makes good flours even better 25

Latin America
Region M, V, P 1) Vitamins and minerals

Antigua & Barbuda M Iron

Argentina M Vitamin B1, B2, folic acid, niacin, iron

Bahamas M Iron

Barbados M Vitamin B1, B2, folic acid, niacin, iron

Belize M Vitamin B1, B2, folic acid, niacin, iron

Bolivia M Vitamin B1, B2, folic acid, niacin, iron

Brazil M Folic acid, iron

Chile M Vitamin B1, B2, folic acid, niacin, iron

Colombia M Vitamin B1, B2, folic acid, niacin, iron

Costa Rica M Vitamin B1, B2, folic acid, niacin, iron

Cuba M Vitamin B1, B2, B6, B12, folic acid, niacin, iron

Dominican Republic M Vitamin B1, B2, folic acid, niacin, iron

Ecuador M Vitamin B1, B2, folic acid, niacin, iron

El Salvador M Vitamin B1, B2, folic acid, niacin, iron

Grenada M Vitamin B1, B2, folic acid, niacin, iron

Guadeloupe M Folic acid, iron

Guatemala M Vitamin B1, B2, folic acid, niacin, iron

Guyana M Vitamin B1, B2, folic acid, niacin, iron

Haiti M Vitamin B1, B2, folic acid, niacin, iron

Honduras M Vitamin B1, B2, folic acid, niacin, iron

Jamaica M Vitamin B1, B2, folic acid, niacin, iron

Mexico M Vitamin B1, B2, folic acid, niacin, iron, zinc

Nicaragua M Vitamin B1, B2, folic acid, niacin, iron

Panama M Vitamin B1, B2, folic acid, niacin, iron

Paraguay M Vitamin B1, B2, folic acid, niacin, iron

Peru M Vitamin B1, B2, folic acid, niacin, iron

Puerto Rico M Folic acid, iron

Saint Vincent M Vitamin B1, B2, folic acid, niacin, iron, calcium

Trinidad & Tobago M Iron

Uruguay M Folic acid, iron

Venezuela M Vitamin B1, B2, niacin, iron

1)
M = mandatory; V = voluntary; P = proposed mandatory flour fortification or pilot project
26 Flour fortification

North America
Region M, V, P 1) Vitamins and minerals

Canada M Vitamin B1, B2, folic acid, niacin, iron

United States M Vitamin B1, B2, folic acid, niacin, iron

Europe
Region M, V, P 1) Vitamins and minerals

Albania P Iron

Great Britain / United Kingdom M Vitamin B1, niacin, iron, calcium

Hungary V Folic acid, iron

Ireland V Folic acid

Kosovo M Folic acid, iron

Moldavia M Folic acid, iron

Poland V Folic acid, iron

Romania P Folic acid, iron

Africa / Middle East

Region M, V, P 1) Vitamins and minerals

Angola V Folic acid, iron

Bahrain M Folic acid, iron

Benin M Vitamin B12, folic acid, iron, zinc

Burkina Faso M Vitamin B12, folic acid, iron, zinc

Cameroon M Vitamin B12, folic acid, iron, zinc

Cape Verde Islands V Folic acid, iron

Congo (Democratic Republic of Congo) V Folic acid, iron

Côte d’Ivoire M Folic acid, iron

Djibouti P Folic acid, iron, zinc

Egypt M Folic acid, iron

Ghana M Vitamin A, B1, B2, B12, folic acid, niacin, iron, zinc

Guinea M Vitamin B1, B2, B6, B12, folic acid, niacin, iron, zinc

Iran M Vitamin B1, B2, folic acid, iron

Iraq M Folic acid, iron

Israel V Vitamin B1, B2, B12, folic acid, niacin, iron

Jordan M Vitamin A, D, B1, B2, B6, B12, folic acid, niacin, iron, zinc, calcium

Kenya M Vitamin A, B1, B2, B6, B12, folic acid, niacin, iron, zinc

Kuwait M Folic acid, iron

 Mühlenchemie - makes good flours even better 27

Africa / Middle East

Region M, V, P 1) Vitamins and minerals

Lesotho V Vitamin A, B1, B2, B6, folic acid, niacin, iron, zinc

Liberia M Vitamin B1, B2, B12, folic acid, niacin, iron, zinc

Malawi P Vitamin B1, B2, folic acid, niacin, iron

Mali M Vitamin B1, B2, B6, B12, folic acid, niacin, iron, zinc

Mauretania M Vitamin B12, folic acid, iron, zinc

Morocco M Vitamin B1, B2, folic acid, niacin, iron

Mozambique M Vitamin B12, folic acid, iron, zinc

Niger M Vitamin B12, folic acid, iron, zinc

Nigeria M Vitamin A, B1, B2, niacin, iron

Oman M Folic acid, iron

Palestinian Territories M Vitamin A, B1, B2, B6, B12, D, folic acid, niacin, iron, zinc

Qatar V Folic acid, iron

Republic of Congo M Iron

Rwanda M Vitamin B1, B2, B6, B12, folic acid, niacin, iron, zinc

Saudi Arabia M Vitamin B1, B2, D3, folic acid, niacin, iron, calcium

Senegal M Folic acid, iron

Sierra Leone M Vitamin A, B1, B2, B12, folic acid, niacin, iron, zinc

South Africa M Vitamin A, B1, B2, B6, folic acid, niacin, iron, zinc

Sudan V Folic acid, iron

Syria V Vitamin B1, B2, folic acid, niacin, iron

Tanzania M Vitamin B12, folic acid, iron, zinc

Togo M Vitamin B12, folic acid, iron, zinc

Uganda M Vitamin A, B1, B2, B6, B12, folic acid, niacin, iron, zinc

United Arab Emirates V Folic acid, iron

Yemen M Folic acid, iron

Zimbabwe P Vitamin B1, B2, B3, B6, B12, folic acid, iron, zinc

Flour fortification for the whole world sustainable governmental programmes in further coun-
Our current range of mineral and vitamin premixes is tries and make flour fortification mandatory there too. As
already geared to the specific statutory requirements soon as the new laws have been passed, Mühlenchemie
of a large number of countries. Nevertheless, there develops individual, country-specific premixes which
are still regions where the nutritional situation is poor. will help to meet the need for basic foods rich in vita-
Together with the FFI, WHO, GAIN and well-known mins and minerals on the spot. A major challenge which
enterprises such as BASF we carry out educational we are happy to meet thanks to our expertise in the
work and consultancy in order to create the basis for special field of flour fortification.

1)
M = mandatory; V = voluntary; P = proposed mandatory flour fortification or pilot project
Status at November 2014
28 Services

Analytical kits Training

What can be done to turn ordinary noodles into perfect
Quick test for iron, zinc and vitamin A pasta? That is something our customers can learn at
iCheck permits simple and reliable testing of flour fortifi- our seminars. At their own facilities or at our Stern-
cation within a few minutes. Technology Center in Ahrensburg, all participants have
an opportunity to test for themselves how they can
Detection of ascorbic acid improve the quality of their pasta or bakery products by
Tauber’s reagents A and B – two separate, storage-stable adding specific ingredients. Our experts also have tips
solutions – are mixed at a ratio of 1 : 1 and poured over for preparing regional or creative specialities. The aim is
the wet Pekar slab. The ascorbic acid can then be deter- to equip our customers with the specialist knowledge of
mined semi-quantitatively as blue spots. “flour additives” they need in order to put innovative
ideas into practice.
Detection of potassium bromate
Werner’s reagents A and B – two separate, storage- Laboratory equipment
stable solutions – are mixed at a ratio of 1:1 and poured A company’s own research department is the key to
over the wet Pekar slab. Brown spots then permit competitiveness. We are pleased to help our customers
semi-quantitative determination of potassium bromate. plan and equip a laboratory of their own. Besides the
necessary analytical devices we offer training courses for
the future laboratory staff to ensure reliable handling
of the technical equipment.
 Mühlenchemie - makes good flours even better 29

Measuring equipment and dosing aids FlourWorld Museum in Wittenburg

Flour optimization is very much a case of the right usage
level. In order to help our customers with fine adjust-
ment our range includes a number of measuring devices
and dosing aids.

Flow cup for measuring the viscosity of wafer batters

Standardized wafer batter has to be very water-absorbent
and fluid. The flow cup is a good means of determining
its viscosity.

Device for measuring baked volume

The VoluMax makes it possible to determine the
volume of baked goods in two minutes – and optimize
composition if necessary. The device is suitable for
baked products of various kinds and is portable and The “FlourWorld Museum” in Wittenburg, near
easy to operate. Hamburg, was opened in 2008 and is the first
institution to show a unique collection of flour
Precision metering device for additives sacks. The exhibits are presented in such a fasci-
The device enables the accurate dosing of flour nating way that visitors leave the exhibition totally
improvers, enzymes or bleaching agents and can be surprised and full of enthusiasm. Many of the
combined easily with existing flour processing equip- pictures and symbols on the sacks can be traced
ment. Do you need help with installing it? Then just back to ancient myths and legends connected with
contact us. flour. The cosmic power of the sun, mighty lions,
muscular men or religious motifs: what they all
have in common is the message of the life-giving
power of corn.

We are currently working on an enlargement to the

museum. The aim is to go “inside the flour sack”:
to show the significance of flour over thousands of
years and the role it still plays in feeding the world.
With its flour sack collection, Mühlenchemie de-
monstrates its commitment to the milling industry,
that goes far beyond commercial interests. We are
partners of the great Family of Millers, and a part of
it. We welcome new sacks with unusual motifs and
designs for our collection.
30 Qualitätssicherung
Quality management

We offer our customers individual solutions – of

the highest possible quality. Regular audits, both
internal and by renowned outside institutions,
ensure that only top-class products leave our
plant and meet all the customer’s quality criteria.

Modern production plant

We know what really matters in the production of flour
ingredients. That is why we developed our compound-
ing plant ourselves. It has five separate blending lines,
which makes it possible to produce different compounds
of active ingredients without cross-contamination. Both Quality from the raw material to the finished
powdered and liquid substances are measured accurately product
to the gram and processed to make up over 35,000 Before the purchased raw materials are released for
tonnes of compounds a year. Our production plant is production they are subjected to strict controls. In-house
operated automatically by a modern process control and and outside laboratories perform thorough tests to
visual display system. That enables us to carry out all ensure that all the raw materials meet the demanding
orders correctly, whatever their size. Quality assurance quality requirements. Our finished goods are tested just
measures such as automatic control sifting and metal as carefully, too. The quality system is complemented by
detection guarantee conformity with the HACCP stand- an unbroken line of documentation and regular audits.
ard. And the easy-to-clean design of the plant makes a Our certifications are proof that our quality management
further contribution to safety. conforms to the highest standards.
 Mühlenchemie - makes good flours even better 31

Our customers can

trust our quality system.
100 percent.

Certifications / standards

• FSSC 22000 (Food Safety System Certification)

• GMP certification according to Part II
of the EU GMP Guide
• HACCP system
• Allergen management
• Kosher and halal management
• "Bio" seal for organic products

Quality assurance measures

• Automatic standard control sifting from

0.5 to 5 mm, depending on product attributes
• Metal detection
• Easy-to-clean plant design for maximum
quality and flexibility
• Unbroken chain of documentation
• Reliable traceability of batches of
raw materials and packaging
• Regular conduct of employee training
HEAD OFFICE
Germany China India Mexico

Mühlenchemie GmbH & Co. KG Stern Ingredients (Suzhou) Co., Ltd. Stern Ingredients India Private Limited Stern Ingredients, S.A. de C.V.
Kurt-Fischer-Straße 55 Block 9, Unit 1, Ascendas Linhu 211 Nimbus Centre, Off Link Road Guillermo Barroso No. 14,
22926 Ahrensburg, Germany Industrial Square, 1508 Linhu Avenue, Andheri West Ind. Las Armas, Tlalnepantla,
Phone: +49 (0) 41 02 / 202-001 Fenhu Economic Development Zone, Mumbai 400053, India Edo. Méx., C.P. 54080, Mexico
Fax: +49 (0) 41 02 / 202-010 215211 Wujiang, P.R. China Phone: +91 - 22 - 4027 5555 Phone: +52 (55) 5318 12 16
[email protected] Phone: +86 / 512 6326 9822 Fax: +91 - 22 - 2632 5871 Fax: +52 (55) 5394 76 03
www.muehlenchemie.com Fax: +86 / 512 6326 9811 [email protected] [email protected]
[email protected] www.sterningredients.in www.sterningredients.com.mx
www.sterningredients.com.cn

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KT "OOO Stern Ingredients" Stern Ingredients Asia-Pacific Pte Ltd Stern Ingredients Turkey Stern Ingredients Ukraine LLC
Sverdlovskaya naberezhnaya 38, liter "V" No. 1 International Business Park Gıda Sanayi ve Ticaret A. Ş. Kharkivske chaussee 201-203
195027 St. Petersburg, Russia The Synergy # 09-04 10.006/1 Sokak No:25 post 3 / office 605
Phone: +7 (812) 319 36 58 Singapore 609 917 Atatürk Organize Sanayi Bölgesi 02121 Kiev, Ukraine
Fax: +7 (812) 319 36 59 Phone: +65 / 6569 2006 35620 Çiğli / Izmir, Turkey Phone: +38 (044) 383 01 70
[email protected] Fax: +65 / 6569 1156 Phone: +90 232 325 20 01 [email protected]
www.sterningredients.ru [email protected] Fax: +90 232 325 20 06 www.sterningredients.com.ua
www.sterningredients.com.sg [email protected]
www.sterningredients.com.tr

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