We develop our vitamin
“At our enzyme laboratory we have created an infrastructure that enables us to choose suitable components from hundreds of enzymes. These we modify and put together in the form of individual solutions. We regard ourselves as enzyme designers.”
One of our core competences is developing enzymes and enzyme systems with precisely defined properties. Our company Mühlenchemie is a pioneer in the development of enzymes for flour treatment.
In cooperation with universities and partner firms we develop bacteria strains of our own for enzyme production. One of our core competences is developing enzymes and enzyme systems with precisely defined properties.
In cooperation with universities and partner firms we develop bacteria strains of our own for enzyme production. We process the resulting concentrates of special enzymes and standard enzyme preparations to make up multi-enzyme complexes for use in the production of baked goods, pasta or sweets and also beer and spirits. We test these enzyme compounds for their functionality and adjust them to meet our customers’ needs.
One of the latest innovations from our enzyme research is sulphydryl oxidase, an enzyme for crosslinking proteins. Several patent applications have been filed already or are currently being prepared.
“At our analytical baking laboratory we find new solutions for optimizing flour. By making a complete analysis of the flour we determine its characteristic data and rheological properties and complement these by testing its reaction to baking.”
Every year, 400 million tons of wheat are processed to make bread, biscuits and pasta. But cereals are subject to major quality fluctuations. We help millers make flours with consistently good baking properties, and in some cases we fortify them with vitamins and minerals. We analyze cereal products with the latest generation of technical equipment. Our specialists use the results to give customers from over 100 countries recommendations they can implement directly in their production processes.
“Individual convenience ingredients for baking are becoming more and more important for the efficient production of baked goods. We have a very well equipped trial bakery where we can simulate practically any bakery product in the world. It enables us to find a customized solution to meet any challenge.”
Our trial bakery for bread and pastry goods is equipped with modern machines and testing devices. We use it to make fresh, refrigerated and frozen baked goods of all kinds. The focus of our specialist product development is on simulating a wide variety of production processes from different countries. Our work is supported by rheological, chemical and biochemical analyses of the flours used and the other raw materials in the adjacent Mühlenchemie laboratory.
“We give dairy products the individual look and feel consumers expect of branded products. To do that we control texture, flavour and appearance with systems made up of a diversity of active ingredients whose functionalities have synergistic effects.”
In our dairy laboratory we develop tailor-made stabilising systems. Our modern pilot plant includes a UHT tubular heat exchanger for yoghurt, pudding and similar products, a UHT device for highly viscous foods like processed cheese, a whipping machine for mousse, various emulsifying machines with direct or indirect heating for cream cheese, and also high-pressure homogenizers. Our specialists then apply the results of our trials to the industrial-scale plant at our customers’ factories.
“Our customers want to manufacture top-quality meat and sausage products at economical prices. We develop functional systems geared specifically to these requirements. In particular we offer innovative solutions for restructured meat products and for prolonging the shelf-life of meat and sausage.”
Besides optimizing the shelf-life of products and creating efficient meat binding systems for convenience products, our core competences include developing sausage and ham specialities: French gourmet ham, finest quality German ham, English sandwich ham, Arabian poultry products, Italian pizza ham or Russian ham specialities. In our meat laboratory we develop special injection additives for these applications and recipes that we can modify and optimize as the customer wishes.
For our practical tests we have access to a large number of selected raw materials such as animal and vegetable proteins, thickening and gelling hydrocolloids, flavouring agents and phosphates. Besides a vacuum cutter and a micro-cutter, the meat laboratory’s technical equipment includes a combined cooking and smoking plant. In the large cold store we can test additives for ham injection at different temperatures with a 76-needle injector and a tumbler.
“Consumers are extremely particular about the quality and diversity of deli specialities, but manufacturers are experiencing financial pressure to rationalize production methods. In order to meet the demands of both sides we develop complexes of active ingredients for ready meals, soups, sauces, ketchups, mayonnaises and dressings in our own deli food laboratory.”
Our deli food laboratory is equipped with the latest devices and pilot plant for making many delicatessen specialities: mixing and emulsifying machines for mayonnaises and sauces, autoclaves for sterilized ready meals and tubular heat exchangers with high-pressure homogenizers for UHT-treated sauces and soups are just a few examples. Our company Hydrosol draws on years of experience in formulations, process technology and the interactions of raw materials to create tailor-made stabilising and texturizing systems. Highlights of this work include hydrocolloidal filling aids for ready meals, functional systems for deli salads and dressings and our dried hydrocolloid/egg compounds for the mayonnaise industry.
“Although emulsifiers and stabilisers only make up a very small part of the ice cream, the right choice and composition of the individual components is decisive for the success or failure of the end product. We adjust all the relevant product attributes in close cooperation with our customers.”
Hydrosol will help you fulfil even unusual wishes or requirements – whether it is a case of standard or premium ice cream production, of launching a new speciality or enhancing an existing product.
“Our laboratories offer excellent working conditions for the extensive analyses and tests needed for developing health and wellness products. We produce soy drinks, drinking gelatine, base powders, deoiled lecithin granulate, dietetic products, protein drinks for athletes, dry isotonic beverage bases and various types of functional bars – all in top quality.”
Nutritionally valuable food supplements must have a pleasant flavour so that consumers are willing to buy them regularly. We taste the products – often together with our customers – to adjust the flavour, texture and form of administration to the proposed target group, taking regional preferences into account. The development and production of functional bars is part of our core business.
“In the field of vegetable lipids and lecithins, especially, applications research is essential as a basis for innovation. Our work covers both human and animal nutrition.”
In order to develop and enhance lecithin specialities and combinations of lipids we have a laboratory fitted with analytical equipment for quality control and numerous testing devices. Extensive trials on our pilot plant with hot and cold spraying technology enable us to devise customized solutions for converting oily substances into powder or crystalline structures with enhanced functionalities.
„Experts from many disciplines run comprehensive tests in our Spray drying pilot facility to develop powdered products and refine recipes. The setup can be individually configured for maximum efficiency. We produce samples under real production conditions, for straightforward upscaling to bulk production.“
We have equipment for spray drying, spray crystallisation and micro-encapsulating. In spray drying, watery solutions, suspensions and emulsions are dried into powder without temperature stress. We can control the release of encapsulated active ingredients through the selection and combination of protective materials. Thanks to precise, reproducible temperature control, we can dry heat-sensitive agents as well. We can influence granular size by varying the process parameters.