Industry Profile

Industry profile
Mhlenchemie
lour is a natural product, so is therefore subject to

fluctuations in quality. But uniform quality is a must
for bakers and millers. Mhlenchemie offers intelligent
solutions for flour standardisation and flour improvement.
They include Enzyme Systems, bromate substitutes, ascorbic acid,
oxidising agents, vitamins and minerals, and also baking premixes
for ready-mixed and composite flours.
With their internationally established enzyme preparations
ALPHAMALT, POWERZYM, PASTAZYM and TIGERZYM they
have created pioneering solutions in the field of flour improvement.
Building quality into flour

throughout the world and operate efficiently in each of them.
Our know-how in your service
Not only does Mhlenchemie know what flours consist of and

which baking techniques will be successful; it also willingly shares
its knowledge with customers. To do so they organise international
congresses on the subject of flour improvement
Mhlenchemie develops innovative flour improvement

Innovations in flour improvement
systems at its own high-end laboratories.
forrevolves
more
thanwishes
90 years.
Everything
on our customers
The emphasis of Mhlenchemies development and applications

research is on baking technology, rheology, and flour and grain
analysis. The most successful developments include a complete
As a member of the Stern-Wywiol Gruppe Mhlenchemie is an
portfolio of flour improvers, bromate substitutes to suit specific
owner-managed company independent of the big organisations.
is them
scarcely
a basic
food
in which
thecustomers
quality of the
countries, tailor-made enzyme systems and customised vitamin and
This factThere
enables
to give
all their
attention
to their
has short
suchroutes,
a decisive
uenceand
on processing
mineral mixtures to meet the needs of different parts of the world.
and theyraw
havematerial
pride in their
quick infl
decisions
entrepreneurial
courage,
which
are
the
pillars
of
their
corporate
characteristics and the attributes of the finished product as
philosophy.
wheat flour. Analytical quality data provide importantTheir research is directed towards finding a
Mhlenchemie
regards
foremost
a customerquick,
indications,
butitself
it isfirst
theand
reaction
of as
the
dough to baking
that individual solution to meet each customers
oriented shows
service what
provider,
and
only
secondly
as
a
manufacturer.
requirements.
a flour can really do. Our flour improvers build
They arequality
constantly
developing
new, innovative
and principles
Once
into
flour, strictly
accordingproducts
to the basic
of an individually developed product is practicable,
functional
systems
in
response
to
customers
requests.
In
personal
Mhlenchemie
are known to accompany the customer in using
flour improvement: doughs must be within the rheological
meetings with clients they ascertain their wishes and requirements
the product with their know-how, adjust it for further specific
and enzymatic optimum, and the rheological and enzymatic
in respect of new products and improvements to existing brands.
applications, and thus continually enhance their offer.
optimum must be properly balanced.
They define the frame of reference and work out a solution with
their specialists.
The Technology Centre: interdisciplinary applications
Adjustment of low gluten or protein content
research on the highest level.
Enterprise:
the spirit of
employees
Optimization
of our
wheat
mixtures etc.
Mhlenchemies innovative solutions are devised in their

laboratories at the Technology Centre of the Stern-Wywiol Gruppe.
Mhlenchemies
employees
areor
theexcessively
driving forcestrong
behindwheat
their varieties
Correction
of weak
The centre comprises of the enzyme laboratory, the flour and
innovations. Each of them has a very wide scope for decision Regulation of qualities resulting in wet, weak doughs
rheology laboratory, the trial bakery, the vitamin and micronutrient
making and bears the responsibility that goes with it. That enables
laboratory and also some other laboratories where Mhlenchemie
them to act quickly and in the best interest of their customers.
experts spend their days developing new, innovative products.
Interaction between employees is open, frank and highly
Mhlenchemie say that the modern Technology Centre is
communicative. This team spirit across the limits of the individual
an expression of their passion for developing new ideas and
specialist firms is one of the decisive factors that makes
optimising each new product until it is ready for practical use.
Mhlenchemie quick to respond and ready to address customer
With its ten laboratories on an area
of more than 2,000 m
needs orAindustry
changes
promptly.
member of the Stern-Wywiol Gruppe
[email protected]
www.muehlenchemie.com
the Technology Centre is unique in size and equipment for an
enterprise independent of the big organisations. The groups
We think and act internationally
research and development work is conducted there on a centralised
Mhlenchemies headquarters is in Ahrensburg, just north of
basis in order to facilitate the transfer of know-how. A cooperative,
Hamburg. The production plant is in Wittenburg. The company is
interdisciplinary approach and a broader view beyond their own
represented through offices of its own in other European countries
specialisation are part of their philosophy.
and in Asia. In this way they are able to open up new markets
82 | March 2016 - Milling and Grain

Industry Profile - Mühlenchemie

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Industry Profile - Mühlenchemie

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lour is a natural product, so is therefore subject to

Building quality into flour

Our know-how in your service

Not only does Mhlenchemie know what flours consist of and

Mhlenchemie develops innovative flour improvement

The emphasis of Mhlenchemies development and applications

Mhlenchemies innovative solutions are devised in their

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