date:Jun 07, 2013
Mhlenchemie is to offer its customers a new service: from now on, mills can have their wheat lots tested for their baking properties at the trial bakery in Ahrensburg. That saves time, says the company, because the need for optimisation can be recognised before the flour is produced on a commercial scale. The flour improvement specialist has invested in a test mill that it says is able to simulate the processes otherwise confined to industrial mills.
Todays fluctuating grain qualities compel t