May - June 2013 Grain & Feed Milling Technology magazine - full edition

7/28/2019 May - June 2013 Grain & Feed Milling Technology magazine - full edition

1/68A subscription magazine for the global flour & feed milling industries - first published in 1891INCORPORATING PORTS, DISTRIBUTION AND FORMULATION

In this issue:

Additivesfor flourstandardisationPart II:

Additives other thanenzymes

High efficiencyelevatorbuckets:modern vstraditional

design

Feed focusPoultry

Assessingnutritional value

with NIR

May-June2013

Kill stepvalidation oflow-moistureextrusion

Adding value tofeed millingwith profit-oriented feed

formulation

Pest controlacross the supply

chain

first published in 1891


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3/68

GRAIN &

FEEDMILLINGTECHNOLOGY

Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom.

All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers

accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published.

Copyright 2013 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by

any means without prior permission of the copyright owner.

volume: 124 number 3 issn no: 1466-3872

May - June 2013

Published by

Perendale Publishers Ltd

7 St Georges Terrace, St J ames Square

Cheltenham, Glos, GL50 3PT

United Kingdom

Tel: +44 1242 267700

Fax: +44 1242 267701

[email protected]

Publisher

Roger Gilbert

Tel: +44 1242 267707

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Associate Editor

Alice Neal

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Design and Page Layout

James Taylor

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Tuti Tan

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International Marketing Team

Darren Parris

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Lee Bastin

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Tom Blacker

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Richard Sillett

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Latin America Marketing Team

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Tel: +54 2352 427376

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Pablo Porcel de Peralta

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India Marketing Team

Assocom-India Pvt Ltd

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More Information

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http://gfmt.blogspot.co.uk

Cover image courtesy of Alpha Fumigation Services Ltd

News:Westeel acquires European grain handling systems manufacturer 4

UK super wheat could improve yields by up to 30 percent 5

Roff R70 Maize Milling plant launch at Sardinia Milling 6

AIC launches feed adviser register 7

Perten launches dough mixer and analysis system 7

Viterra invests more than US$20m to upgrade Saskatchewan elevators 7

CHS and Aurora to build high-speed shuttle loading facility in Nebraska 8

Fefana launches its virtual library and publishes a booklet on premixtures 8

Integrated food supply chain

to get integrated support 9

Romer Labs complete solution to test for T-2 and HT-2 toxin 10

North and South American maize growers form international alliance 10

Smarter rules for safer food 11

Features:Adding value to feed milling with profit-oriented feed formulation 16

High efficiency elevator buckets: modern vs traditional design 20

Kill stepvalidation of low-moisture extrusion 22

DDGS:cheap and nutritious food for poultry 26FOCUS POULTRY 26

Pest controlacross the supply chain 32

Assessing nutritional value with NIR 40

Managing mill maintenance - Roller mill maintenance 44

Turkish millingindustry review - part 1 46

IDMA Event Review 49

Commodities:Raw material outlook, by John Buckley 52

iNdustryeveNts 58Livestock Philippines 2013 59

Registration available for USGC Ottawa meeting 59

Seventh Food Proteins Course 59

Flour Mill 2013 59t

thegFmtiNterviewAli Habaj - Secretary general and treasurer, IAOM MEA 60

iNdustryFaces 64BFBi analyst award winnerYvan Dejaegher elected chairman of Ovocom

IAOM elects new international officers

New Director of Sales at Van Aarsen International

THEGlobal

Miller


4/68

Abig Bhler hello to all the GFMT readers,

having not long returned from IDMA in

Turkey I feel very honored to have been

asked to be the guest editor for this exciting edition

of Grain & Feed Milling Technology Magazine.

1891, this is the year this magazine was first published,

its heritage as the oldest milling magazine in the world is

a poignant thought as I think of all those who have gone

before me. So, as I put pen to paper I am conscious of

the 122 years of published magazine history I am about

to join.

Working for the renowned milling machine

manufacturer I feel well equipped to rise to this challenge.

1860 till present, 153 years of innovations for a better

world, that is what Bhler stands for.

Writing for an International Magazine is a real

pleasure when you work for a global company, withmanufacturing plants in Uzwil, Braunschweig, Beilngries,

Madrid, Minneapolis, Joinville, Johannesburg, Bangalore,

Wuxi, Xian, Shenzhen, Changzhou and with sales offices

in over 140 countries. At Bhler we are proud of bringing

together what is best in the world from all of our 10,300

staff from each continent and turning these ideas into the

global innovations of tomorrow.

As a family business, Bhler has never strayed far

from its roots, those strong family values that started

over 150 years ago that have kept Bhler focused on

what is important. For us, it is all about understanding

the customers needs and their markets precisely as well

as boosting out reputation via clever developments and

solutions time and time again.

Therefore, getting out and meeting our customers

face to face is key to building long term relationships. This

year we attended IDMA in Istanbul in Turkey for the first

time, we have been watching closely over the years as it

has slowly grown in size and popularity. Trade fairs are an

important platform for Bhler, it allows us to go out with

product innovations and meet our customers and also

prospective new partners.

IDMA, was a resounding success for us, although we

have a very good functioning website, there is nothing like

bringing our innovated technology to our customers. Our

products are the kind you want to see and handle and

this is where the right trade shows work very well for us.

We were surprised at the range of international

exhibitors and visitors at IDMA and we were happy

to welcome many groups of

potential customers, again

confirming what an important

platform trade fairs are for

presenting Bhler.

Innovation is key to

Bhlers success, with 60% of

our production relating to

grain milling, IDMA offered

us access to a vast market,

where competition is probably

more challenging than in other

locations. Nowhere else are

there so many milling machine

manufacturers, all located

within one area. From a

customers perspective it must

be like entering a sweet shop

with so many to choose from.

When you work for a company that has beeninnovating for 153 years and your enter a country who

is 90 years old and whose Milling Machinery has been

in production for the last 50 years or so, you cant help

but be a little amazed at how far they have come in

the last 10 years. Credit where credit is due, however,

we are confident that our technology is outstanding in

comparison and we produce equipment across the board

including handling, cleaning, grading, sorting, grinding,

blending & mixing, and shaping processes, all for grain. We

offer a far more inclusive solution than most.

Because our innovation is second to none, we are

proud of our outstanding developments in energy saving

and cost control. It is not that our machines are cleaner,

faster and more efficient, but they have the added bonuses

of being good for the environment whilst reducing energy

costs and being supported by, and backed up by a world-

class team of experts.

As we expand our sales into the Middle East, Africa

and former Soviet Union countries we are excited by the

future potential in these developing markets.

Bhler is set to continue for many generations to

come as a family enterprise thus fulfilling the familys

social mission. Even though no one is perfect, we hope

at Bhler, as a company, to make a small contribution to

a better world.

Isabel Maganto

Guest

-EDITORSOBSERV

ATIONS Guest editor - Isabel Maganto Bhler Group

153 years of innovations for

a better world

Isabel MagantoBhler Group

Gri&fd milliG tcholoG2 | may - June 2013

NEWS

If you have a news story

that you would like to see in

our pages please send your

releases to:

[email protected]

DAILY UPDATES

For more industry news, try

our daily news service - The

Global Miller. Find it at:

www.gfmt.blogspot.comwww.gfmt.co.uk


5/68

Tough & Flexible

Prime virgin resins give or yield to

bypass obstructions in your elevator, allowing

the bucket to return to its original shape.

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FDA-Compliant Resins

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discharge

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Equal or greater carrying capacity of

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points for superior strength and long life.

Anatomy of a Tapco Style CC-XD(Xtreme Duty) Elevator Bucket

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Over 900,000 buckets in stock, 93 sizes, 6 materials, 12 styles. PLUS 15 million elevator bolts in stock.

*Tapco style CC-XD elevator bucket is made with 35-50% more resin than Tapco classic style CC-HD.The color blue, when used in connection with elevator buckets, is a U.S. registered trademark owned by Tapco Inc. 2013 Tapco Inc. All rights reserved.

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ELEVATOR BUCKETS - ELEVATOR BOLTS

STYLECC-XD (XTREMEDUTY)Polyethylene Elevator Bucket


6/68

Westeel acquiresEuropean grainhandling systemsmanufacturer

Westeel has announced that it has

gained important new capabilities

to serve its global agricultural

customers through the strategic acquisition

of PTM Technology of Este, Italy.

A proven private company founded in 1994,

PTM Technology engineers, designs and

manufactures a broad range of automated

grain handling systems including chain, bucket

and belt conveyors, grain sampling and dust

collection equipment.

PTM's highly engineered, value-added productscomplement Westeel's market-leading family

of grain storage systems and enable Westeel

to deliver a more comprehensive offering

to its global customer base in over thirty

countries.

PTM has thirty skilled employees, including

extens i ve eng ineer ing capab i l i t y , and

operates a 41,000 square foot f lexible

manufacturing facility with a high degree of

plant automation and integrated information

and proprietary online quoting systems. Its

current configuration provides a meaningful

opportunity for volume expansion without

significant capital investment.

"Combining our grain storage systems with

PTM's grain handling systems provides our

customers in North America and globally with

an unparalleled post-harvest solution," said

Andr Granger, president, Westeel.

"We have worked closely in the past with

PTM on turn-key international projects

and we know from those experiences that

their technology, manufacturing quality and

customer support are second to none in

the industry. We are particularly pleased

to welcome Antonio Marchetti and Gigliola

Zizioli and the entire PTM team to Westeel."With its sales and engineering capability in

Madrid, new office in Mumbai, and now PTM,

Westeel continues to build critical mass in key

overseas markets, positioning itself as one of

a handful of companies that will benefit from

the secular trend for continued investment in

post-harvest infrastructure on a global basis.

"We share Westee l ' s core phi losophy

when it comes to delivering ever-increasing

customer value through product innovation

and responsive manufacturing," said Antonio

Marchetti, general manager, PTM Technology.

"Now as one of just a handful of integrated

agr i cu l tura l i n f ras t ructure compan ies

worldwide, we have a wonderful opportunity

to grow by equipping our joint sales and

engineering teams with a more powerful value

proposition for our markets."

NewsMay - June 2013NEWS

Hello Millers

Here at the Global Miller, we like to celebrate the wonderful, funny and just

plain weird world of grain and feed.

Being that variety is the spice of life, here are some of the more off the wall

stories that caught our attention recently.

Silo sweet silo? - four years of planning, building and improvising, one

Manitoba man has f inally seen his dream of converting a grain silo into a

livable home become a reality.

Suruj Persault moved to Manitoba from Guyana more than 20 years ago,

and in 2009 was inspired by his friends to build the unique home.

I thought it would be crazy, but once those guys kind of say it out to me,

you know, I kind of said, Yeah. It woke me up, said Persault.

But converting a grain bin into a home was easier said than done. One of

the challenges was finding the contractors with the skills to convert theiconic Prairie structure into a livable home.

http://bit.ly/11ft834

Candy for cows - Feeding candy to cows has become a more popular practice in

tandem with the rising price of corn, which has doubled since 2009. While corn goes

for about US$315 a ton, ice-cream sprinkles can be had for as little as US$160 a ton.

Mike Yoder, a dairy farmer in Middlebury, Indiana, USA feeds his 400 cows

bits of candy, hot chocolate mix, crumbled cookies, breakfast cereal, trail

mix, dried cranberries, orange peelings and ice cream sprinkles, which are

blended into more traditional forms of feed, like hay.

http://bit.ly/14Zcid2

Marijuana fed pigs - William von Schneidaus BB Ranch butcher shop,

located in Seattles pike place market, is selling meat from marijuana-fed pigs.

Von Schneidau has teamed with nearby Bucking Boar Farms for the pigs,

which are given marijuana as part of their regular diet. The stems and leaves

from marijuana plants add fiber to the pigs diets.

Not all mammals can process THC, but most have cannabinoid receptors. Pigs

have these receptors, and the four that ate this enhanced feed gained more

weight and likely felt way more mellow than their non-marijuana feeding friends.

http://bit.ly/11ixdcE

Graziers shoot cattle they can't afford to feed - Drought, a much

smaller live export trade, and low cattle prices at sale yards are being

blamed for creating terrible farming conditions in the north of Australia.

Sisters Chanelle and Debra run a cattle station in northern Australia and

say they've shot weak and sick cattle that don't have food to eat.

"It's very hard when you're counting down to the last cent and you're

looking at it and saying 'I can't feed that cow because I can't afford it',"

Chanelle said.

"If they haven't got any food or no quality of water, are you just going to let

it die a slow death for three or four days in a paddock, with the crows and

the eagles picking their eyes out?" Debra said.

"Or, do you take the bullet, put it in your gun and pull the trigger?"

http://bit.ly/11ft834

http://gfmt.blogspot.com

THE GLOBAL MILLERA blog dedicated to professionals - including nutritionists - in the transportation,

storage and milling of grains, feedstuffs, rice and cereals, globally.

This month we have added our pictures from VIV Russia to our Facebook

page - take a look at:

http://www.facebook.com/GrainFeedMillingTechnology

Gri&fd milliG tcholoG


7/68

NEWS IN BRIEFEight feed dealers and pig farmers

in Taiwan have been found guilty

of selling and using feed containing

illegal additives.

Investigators seized 23 kg of

antipyretic and analgesic APIs

(active pharmaceutical ingredients),along with more than 800 kg of

unlabelled additives in Pingtung

County and neighbouring

Kaohsiung.

Farmers have resumed planting

rice for market with the 20

kilometre no-go around Japan's

Fukushima Daiichi nuclear power

station. The rice paddies are

located in Miyakoji district where

a few dozen farmers used to live

before the 2011 earthquake and

tsunami.

South Sudan has set up a team to

conduct a criminal probe into

the five-year-old 'dura saga', in

which the government paid the

equivalent of nearly one million

dollars for cereals, which were

never delivered. Dura is the South

Sudanese name for sorghum,

one of the grains involved in thescandal.

Win Resources has announced its

plan to diversify its investments in

Mozambique by focusing on grain

production in the Chokw district

of Gaza province. The company

plans initially to invest one million

euros to explore an area of 100

hectares in the first year, with

plans to increase to 1,000 hectaresby 2018.

As t r a i n o f w h e a t

d e v e l o p e d n e a r

Cambridge , United

Kingdom, could increase yields

by up to 30 percent.

The National Institute of

Agricultural Botany (NIAB)

recreated the original rare

cross between an ancient

wheat and wild grass species

that happened in the Middle

East 10,000 years ago. The

result is a GM-free synthetic

wheat which, when crossed

with modern UK varieties,

could offer new sources of

yield improvement, drought

tolerance, disease resistance

and input use ef ficiency.

In the second part of the last

century, wheat production

grew steadily. However, in the

last 15 years that yield growth

has leveled out; the national

average UK wheat yield on-farmhas stalled at around 8 t/ha for

the past 12 years.

With a growing population and

wheat providing 20 percent of

global calorie consumption, the

importance of improving yields

is evident. In fact, experts

estimate that in order to feed

the world, we need to produce

as much wheat in the next 50

years as we have done in the

previous 10,000.

Dr Tina Barsby, CEO, NIAB

said, The original ancient

cross has, so far, provided the

genetic basis for all todays

modern wheat varieties. Over

the years, domestication of

the wheat plant has increased

yields, but recently those

increases have slowed leading

to concerns for future food

security. This is partly because

domestication has eroded

wheat d ivers i ty and the

possibilities for improvement

from within the current wheat

germplasm pool are reachingtheir limit.

NIABs Synthetic Hexaploid

Wheat breeding programme

recaptures some of that

variation from those ancient

wild relatives lost during

the domestication of wheat

as agriculture evolved. Fully

crossable with modern wheat,

these synthetic wheats are an

excellent bridge for transferring

novel sources of genetic

diversity from wild relatives

into varieties already grown by

farmers across the UK.

The synthetic wheat programme

involves crossing durum pasta

wheat with wild goat-grass

using tradit ional crossing

techniques in the glasshouse

combined with tissue culture

in the research laboratory to

guarantee seed germination.

The resulting hybrid plants

produce the synthetic seed

which is then used in crossing

programmes with current

varieties.Early results on the wheat show

improved yields by as much as 30

percent. However, with further

tests and approvals needed, it

will be five years before farmers

can begin planting the wheat.

The original pre-breeding work

was funded by the BBSRC under

their Crop Science Initiative,

with addit ional industrial

funding from three leading

breeding companies, the HGCA

and the NIAB Trust.

A BBSRC Super Follow-On

Fund award has just been

granted in which the best

of the original pre-breeding

lines will be further tested

and moved towards potential

commercialisation and release

as varieties on farm. This

extension has considerable

in-kind contributions from

the three breeders involved in

the project (KWS, Limagrain

and RAGT), and any income

arising from commercialisation

will be shared to reflect thisunique public/private breeding

partnership.

UK super wheat could

improve yields by up to

30 percent

News May - June 2013 NEWS

may - June 2013 | 5Gri&fd milliG tcholoG


8/68

Roff Industries of South

Africa has launched its

most cost-effect ive,

compact four-ton per hour mill,

the Roff R70. As the first R70

mill installed in South Africa,

Roff has already installed two

of these mills in Zimbabwe,

ensuring more affordable

food staples for the public

by reducing supply chain and

distribution costs.

Established in 1991, Roff has

been dedicated to affordability,

compact mills, value for money

and quality from the outset.

These values have not changed;

Roff has only increased the

size of its mills

and operations.

W i t h t h r e e

technical teams

comprising four

technicians each

at clients disposal, Roff offers

service and maintenance on the

clients premises.

The farms mill, Sardinia Milling,

was established thirteen years

ago to add value to maize crops.A combined farming model

ensures optimised efficiency

and an increased profit margin.

Maize is produced, stored in

silos on site; with high quality

endosperm extracted and

marketed as top-notch meal.

Maize bran is

used as base for

the animal feed

prov ided to

cattle feeding

schemes.

As such, maize

only leaves the

farm in the form

of meal and

livestock. This

model shortens

t h e s u p p l y

chain to ensure

maximum

profitability.

A s a l a r g e

percentage of

the product

is distributedwithin a small

r a d i u s , t h e

end-user

also benefits,

keeping

distribution

c o s t s t o a

minimum.

A s S o u t h

Africas primary

crop, there is a

move towards

processing and

distributing

maize in the

area in which

i t h a s been

produced.

Entrepreneurs can still supply

to other areas if it proves

profitable, but by supplying

more maize in the vicinity of

the farm, transport costs are

greatly reduced.The Roff R70 mill can play a

significant role in the reduction

of supply chain and distribution

costs, as it provides a compact,

all-in-one solution to farmers.

The R70 enables the client to

produce super or special maize

meal at a capacity of 50 to 100

tons per day, depending on the

configuration of the mill setup.

The plant can be set up at 50

tons and easily upgraded to 100

tons per day, or installed at 100

tons per day from the outset.

The Roff R70 comes standard

with a surge bin for maize

inlet, cleaning and conditioning

equipment (with a conditioning

bin), degermination, milling,

sifting, conveyors, electrical

panel, electrical cabling and all

steel structures. Clients only

need to provide the building,

water point and electrical

supply to the panel.

Compact to save floor space

and reduce installationcosts, the ROFF R70 has

the capacity to produce 100

tons of maize per day. This

equates to 30 000 tons per

year, which is a potential

annual turnover of R100

million

The R70 is one of

the best value for

money maize mills on

the market, with the

cost of the installed

mill in South Africa

between R2.5 million

and R3.5 million for a

4 ton per hour plant,

with smaller capacity

options also available

To reduce installation time

on site, the mills are pre-

assembled in the ROFF

factory

Sheet metal parts are laser-

cut to ensure excellentquality

All operational equipment is

installed across two levels,

so that processes are visible

from multiple angles. This

enables the miller contact

with the process and easy

control of the plant

All components are easily

reachable. The top floor is

not an operational floor, but

mainly used for maintenance

purposes

The R70 is a proudly South

African mill. With the

exception of a few small

parts, it is manufactured in

ROFFs Kroonstad factory

For the clients peace of

mind, the R70 is covered

by an optional maintenance

contract

The R70 is suitable for:

Entrepreneurs who are

starting a milling business

and have the vision to grow

it to a commercial level Agricultural companies or

farmer co-ops who would

like to provide a marketing

service for their members

Individuals or groups of

farmers looking to add value

to their product

Roff R70 MaizeMilling plant launch

at Sardinia Milling




9/68

Perten Instruments has

launched a new dough

testing instrument - the

micro-doughLAB.

A small scale (4 g) dough mixer

and analysis system which

determines the quality and

processing characteristics of

flour and dough, the micro-

doughLAB can be used to screen

breeder lines, develop rapid

and small scale methods and

to establish the performance,

specification, water and mixing

requirements of flour.

The small sample size is ideal for

researchers, wheat breeders,

grain handlers, millers and

bakers with limited sample and/

or valuable samples.

It enables users to save time

and money by accurately and

quickly identifying the best flour

for their application.

The new product uses

doughLAB for Windows

(DLW) software. It is easy to

use, compact, reproducible,

accurate, and cleans up quickly.

Micro-doughLAB now does the

job of two tradit ional dough-

testing instruments: evaluating

both the viscous and elastic

properties of dough in a single

instrument.

A mixing stage develops the

dough to measure absorption

(amount of water required

for a dough to reach a defined

consistency), dough mixing

profile (development time,

stability, softening and other

quality parameters) and two

elasticity stages determine

elasticity of dough at optimum

and over mixed consistencies.

Micro-doughLAB can also predict

the processing characteristics

and bread making potential of

wheat flour for straight dough

bulk fermentation, sponge and

dough, rapid processing and

Chorleywood Bread.

Integrated temperature control,

variable temperature and energy

input rates and high torque range

make the micro-doughLAB

versatile enough to test wheat

meal, flour, semolina, rye, durum,

triticale, other grains and flours,

additives, and full formulations

for milling, baking (bread, cake,

pastry, pizza crust, biscuit,

cookie and cracker), pasta

and Asian

products

(steam

bread,

noodles and

flat bread).

Perten launches dough mixer and analysis system

Viterra Inc. is investingmore t han US$20

million to upgrade four

of its Saskatchewan, Canada

grain terminals at White Star,

Humboldt, Waldron and Ituna.

The upgrades will see increased

rail capacity at the elevators and

a significant increase in storage

space at both White Star and

Humboldt.

"This significant reinvestment

in our grain handling network

demonstrates our on-going

commitment to operational

excellence and leadership in

our industry. By improving

our rail and storage capacities

in targeted areas, we arecreating further value for our

farm customers at the local

level, as well as our suppliers

and end use customers across

North America and beyond,

said Kyle Jeworski, president

and CEO for North America,

Viterra.

Storage capacity will increase

threefold at White Star and

double at Humboldt. Rail

capacity will expand at White

Star, which is situated on the

Carlton Trail Railway. Further

rail capacity expansions at

Viterra's Humboldt, Waldron

and Ituna facilities will also

ensure a more efficient service

for the farming communitiesin those areas. The facility

upgrades are consistent with

Glencore's commitments to

increase Viterra's projected

capital expenditures in Canada.

"Viterra has a strong history

of maintaining high quality

assets in the communities

in which it operates. This

project is the latest in a series

of improvements designed to

increase our level of service and,

combined with the knowledge

and expertise of our grain

marketing specialists, further

strengthen our partnership

with local producers," Jeworski

added.

The Agricultural Industries

Confederation (AIC)

has launched the Feed

Adviser Register (FAR) to

assure the standards of advice in

livestock nutrition in the United

Kingdom, particularly in terms

of addressing the needs of the

greenhouse gas action plan.

While the production and safety

of animal feed is assured by the

various schemes operated by

AIC Services (FEMAS, TASCC

and UFAS), until now, there has

been no corresponding standard

to underpin the advice that

accompanies feed onto the farm.

As well as providing a means

for l ivestock advisers to

demonstrate professional

competence, FAR will also

actively address the challenges

within the greenhouse gas

action plan to reduce emissions

from livestock.

Initially, FAR aims to establish

a common level of competence

across various livestock classes

by adopting a manager-verif ied

approach; employees will have

their level of competence

approved by their managers.

FAR will be largely web-based,

through a dedicated website

(www.feedadviserregister.

org.uk) in order to minimise

operating costs, said John

Kelley, managing director of

AIC Services. The Register has

been devised by the industry

for the industry and we aim to

deliver a cost-effective service.

The annual cost has been set at

105 a year, but AIC members

are eligible for a 45 discount

to reflect the confederations

investment in developing the

register. In addition, further early

bird discounts are available for

those who sign up early.

The webs i te wi l l a l low

registration and provide a

wealth of information training,

relevant events and much more.

Feed advisers and animal

nutritionists with two years

or more proven experience

can join the register as full

members. For new entrants

and those with less experience,

there is a development

s t a t u s r e g i s t r a t i o n .

On-going membership will

require verification of core

competencies.

Training is an important

element of the register and

the website provides a wealth

of resources to help develop

skills and facilitate training, said

George Perrott, head of AICs

feed sector.

For established advisers, FAR

provides a way to regularly

update the ir knowledge ,

especially in newer areas such

as reducing emissions from

livestock. It will also help new

entrants and their employers

devise training programmes for

career advancement. FAR also

offers qualification procedures

for individuals working alone.

AIC launches feed adviser register

Viterra invests more than US$20m to upgrade Saskatchewan elevators


Gri&fd milliG tcholoG may - June 2013 | 7

DAILY UPDATES

For more industry news,

try our daily news service -

The Global Miller. Find it at:

www.gfmt.blogspot.com


10/68

NEWS IN BRIEFThe government in Zimbabwe

has engaged private millers to

import grain to complement its

effort in ensuring food security

in the country, says Tendai Biti,

finance minister. Following erratic

rainfall, farmers are this year

expected to produce 800,000

metric tonnes of maize against 2.2million metric tonnes needed to

feed the nation annually.

An innovative group of college

students at Kwadaso Agricultural

College, Ghana is recycling cassava

peels into animal feed. Three

students from wanted to use

the peels to solve environmental

challenges and cut the costs of

animal feed, according to Ghana

Business News.

More than 60 percent of grain

bin engulfment cases occur

in facilities that are exempt

from occupational safety and

health administration (OSHA)

regulations. A significant number

of those exempt cases involve

children and the fatality rate

of children involved in grain

engulfment is a staggering 70percent. More instances and

more fatalities occur from

engulfment than from grain bin

explosions.

Syria has managed to increase its

grain imports in recent months

after a period when it was less

active on international markets,

traders say, a development that

suggests president Bashar al-Assad

has found a way to feed his

people despite war. Foodstuffs

are not covered by internationalsanctions, but banking sanctions

and war had created a climate

that had made it difficult for some

trading houses to do business with

Damascus.

Large grain farms will be

established for food safety in

Azerbaijan, Garib Mammadov,

chairman of State Land and

Cartography Committee said. 200-

300 ha plots of land have been

allotted for this purpose.

As part of long-term marketing

development activities, U.S. Wheat

Associates brought a team ofJapanese milling executives to

North Dakota and Washington,

D.C., May 1-7, 2013, for a

firsthand look at this years crop.

In addition to examining current

crop conditions and quality, team

members discussed market and

trade policy developments with

U.S. agricultural organisations.

China is expected to become a

major grain importer by 2015.

Sunny Verghese, CEO of Olam

International Ltd, a Singapore-

based grain trader, said because

of diminishing resources of land

and water, China is on the way to

become a major importer of corn,

wheat and rice by 2015, according

to a report by Bloomberg.Soy meal produced from U.S.

soybeans has been a favourite of

Japanese poultry for fifty years.

According to the USDA due to a

shift in demand, soy meal imports

are expected to grow. That may

be good news for U.S. soybean

farmers as US census figures show

Japan is the second largest buyer

of U.S. soy meal in Asia.

CHS Inc. , an energy

g r a i n s and foods

company and the

United States' leading farmer-

owned cooperative, and the

Aurora Cooperative, a leading

grain marketer and agricultural

supplier throughout Nebraska

and the U.S. , announced

formation of a limited liability

company (LLC) to build and

operate a high-speed shuttle

loading facility near Superior,

Nebraska.

The new entity, Superior

East LLC, expects to begin

construction immediately

and be completed in about

12 months. With a storage

capacity of 1,250,000 bushels,

the new grain facility will include

a 120-car capacity circle track

on the BNSF line moving

corn, soybeans and hard red

winter wheat to markets west

and south, including Mexico.

Additionally, the location will

provide a grain ground piling

system, as well as 10,000-ton

liquid fertiliser storage. The site

has ample room to expand both

grain and fertilizer capacity.

Super ior East LLC , was

formed under the recently

introduced CHS Partnered

Equity Program. This first-

of-its-kind programme allows

CHS owners to unlock a

portion of their equity in

CHS to prov ide cap i t a l

for an expansion project.

Cooperatives participating

in the programme use a

portion of their CHS equity

as a contribution to a venture

with CHS focused on helping

the i r cooperat i ve grow.

E l i g ib le pro jec t s i nc lude

shutt le loaders , fert i l i ser

hub plants, energy assets and

other growth opportunities.

"By using a portion of our CHS

equity along with additional

CHS capital to build a next-

generation ag multiplex, we

will be able to provide the

Aurora Cooperative farmer

owners in southern Nebraska

and northern Kansas additional

access to world grain and

fertiliser markets via the BNSF

rail system," said George

Hohwieler, Aurora Cooperative

president and CEO.

"We are excited about the

opportunity to come together

with such a strong partner

with the CHS Partnered Equity

Program," said Lynden Johnson,

Business Solutions executive

vice president, CHS.

"The goal of the programme

is to help our owners grow by

providing strong cooperatives

like Aurora the opportunity to

unlock a portion of their equity

in CHS for projects that directly

serve their farmer owners. We

look forward to exploring other

projects that would benefit our

owners in Nebraska and other

states in CHS trade area," said

Johnson.

CHS and Aurora to build high-speed shuttle loading facility in Nebraska

Fe fana i s p leased to

announce the launch of its

new virtual library which

coincides with the publication

of a booklet on premixtures.

Being the technical expert on

specialty feed ingredients and

their mixtures, Fefana aims

at providing technical and

scientifically sound information

on the benefits and safety of the

products of its industry.

Fefana particularly foresees the

release of a series of specific

booklets related to different

categories of products. The

booklet on premixtures is

the first of these intended

publications.

The premixture sector has

greatly developed over the last

decades and is regarded as a

key partner for the compound

feed industry, farmers and

other feed business operators.

The Fefana working group on

premixtures has designed and

developed this booklet to

draw an overall picture of the

European premixture industry.

A description of the various

types of premixtures is given

first, followed by sourcing

and procurement process of

premixtures ingredients, their

formulation, manufacturing,

packaging and transport. The final

focus is on the quality management

and safety of premixtures.

Fefana launches its virtual library and publishes a booklet on premixtures


8 | may - June 2013 Gri&fd milliG tcholoG


11/68

In light of the ever-increasing

integration of farming and food

manufacturing Campden BRI,

United Kingdom, and CABI have

developed a strategic alliance to

provide technical support from

seed to shelf.

The food supply chain faces

enormous challenges in meeting

the needs of a growing and more

affluent population all within the

constraints imposed by sustainable

production of safe and wholesome

food.

Combining the power of over six

hundred experts in key areas such

as sustainable agronomy, post-

harvest technology, food processing

and preservation, packaging, and

hygiene and safety assurance, the

alliance will benefit small, medium

and larger companies as well as

initiatives from government and

NGOs aimed at supporting food

production.

I t w i l l a l so d r aw on t he i r

extensive and long-established

skills in information, publishing,

knowledge management and

tra in ing to ensure that the

latest research and innovation

i s ident i f i ed and prac t i ca l l y

applied.

The days when agriculture and

food processing were seen as

separate activities are fast

disappearing. I f we areto meet the chal lenges

of tomorrow, we need

to take an integrated

approach to the integrated

supply chain.

Combining our facilities,

sk i l l s and expert ise in

process ing technology ,

preservation, packaging

a n d s a f e t y a s s u r a n c e

w i t h CAB I s i n a re a s

s u c h a s a g r o n o m y ,

b iod ivers i t y , and food

security, makes us ideal

partners to support the

integrated food supply

chain, said Prof Steven

Walker, director general,

Campden BRI.

CABIs involvement with

industrial and governmental

organisations, focussing on

improving the incomes of

smallholders in developed

and emerging markets,

allied to Campden BRIs

close linkages to the foodindustry - from smal l

producers through to

global corporates - means

that together we have

unrivalled coverage of the

complete supply chain and

the ability to deliver the

knowledge, experience

and partnerships that will

provide practical solutions

to challenging problems,

added Dr Trevor Nicholls,

chief executive officer,

CABI.

The collaboration will be

rolled out from late 2013

through specific initiatives

and support packages.

5.9% increase in retail production of animalfeed between February 2012 and February 2013

6.5% increase in raw material usage inthe retail production of animal feed between

February 2012 and February 2013

2.5% February 2013 decrease in integratedfeed production compared with February 2012

Average animal feed prices (Oct Dec 2012):

Cattle and calf: 250 per tonne

Pig: 282 per tonne

Poultry: 282 per tonne

Sheep: 242 per tonne

Retail feed production ( Jul 2012 - Feb 2013):

Cattle and calf: 19,382,000 tonnes

Pig: 10,231,000 tonnes

Poultry: 21,254,000 tonnes

Sheep: 4,228,000 tonnes

Raw materials usage ( Jul 2012 - Feb 2013):

Wheat: 19,786,000 tonnes

Whole and flaked maize: 1,386,000tonnes

Oilseed rape cake and meal:5,013,000 tonnes

Minerals: 2,729,000 tonnes

Oil and fat: 1,418,000 tonnes

Source: Animal Feed Statistics for Great Britain -

February 2013, Defra

NUMBERCRUNCHING

Animal feed productionin Great Britain

Integrated food supply chainto get integrated support

www.internationalm

illing.com

Waves of

activity

here at

the International

Milling Directory

have resulted in

real progress in our

plans and changes

for the upcoming

publication since

the last column.

The team has been

engaged in lots of

talks and late-night meetings, even drawing late

into the night and staying for an evening meal

together all in the name of the InternationalMilling Directory!

Honestly, we prefer to work harder for the new

edition and produce a good quality product that

will last. Working with inspirational companies

means we attempt to match the ethics and many

ambitions of our members.

We have been experimenting with rearranging the

current edition to different functions, aesthetics

and uses. This has been interesting and we are

focusing on the delivery of the new edition in a

newly improved guise. Some companies who have

been renewing their registrations, equipment

guides and advertising have already heard a little

about this but we hope you are excited as we are

about the new publication.

Our online activity from new and current

members is also encouraging and we wish them

a successful time with their efforts of their

coverage with us.

Distribution of the current edition around the

world to a great amount of industry professionals

and exhibitions has been continuing with regular

pace whilst the work for the new edition

continues. With a host of new registrations

recently from such companies as Jiangsu Myande

Food Machinery Co. Ltd. from China, UnityScientific from the USA, DanCorn AS from

Denmark and countless companies from Turkey

at IDMA and their subsidiaries who are in the

middle of registration. We are hoping for more

international companies to register - please get

involved!

If you are interested in placing free equipment

guides, free company registration and free

products & services listings, please get in touch

for more information.

My contact details are:

Tel: +44 1242 267700

Email: [email protected]

Or you can view the directory online at

www.internationalmilling.com

Tom Blacker

News May - June 2013NEWS

may - June 2013 | 9


12/68

Th e E u r o p e a n

C o m m i s s i o n h a s

p u b l i s h e d a n e w

commission recommendation

on the presence of T-2 and

HT-2 toxin in cereals and cereal

products.

T-2 and HT-2 toxins are

mycotoxins produced by

various Fusarium species. They

are found in grains and grain

milling products, notably in

oats and oat products. Grains

and grain-based foods, in

particular bread, fine bakery

wares, grain milling products,

and breakfast cereals, make

up the majority of foods

through which humans have

exposure to these typesof mycotoxins, which have

immuno-suppressive effects in

both humans and animals. Pigs

are amongst the most sensitive

animals towards the effects of

T-2 toxin .

T h i s n e w d o c u m e n t

recommends maximum levels

for the sum of T-2 and HT-2

toxin in various food and feed

matrices. Thus, it is essential to

simultaneously detect both, T-2

and HT-2 toxin, following this

recommendation.

React ing quick ly , Romer

Labs has developed a new

AgraQuant Elisa test kit for

T2 and HT2-toxin which has

high cross reactivity between

both toxins (>90%).

In addition, Romer Labs

o f f e r s M y c o S e p a n d

Star l ine immunoaf f in i ty

cleanup columns together with

Biopure reference materials

for a complete T-2 and HT-2

tox in re ference test ing

solution.

A state-of-the-art LC-MS/MS

application, including Biopure

13C isotope labeled internal

standards and a MycoSpin

cleanup, was also developed

by Romer Labs, following

the current trend of multi-

mycotoxin testing.

The U.S. Grains Council

(USGC), along with the

National Corn Growers

Association ( NCGA), Maizar

(representative of Argentina

producers and the maize supply

chain) and Abramilho (Brazilian

Association of Corn Producers)

have signed a memorandum of

understanding to form a Northand South American corn

producers alliance.

The collaboration will address

key issues concerning food

secur i t y , b io techno logy ,

stewardship, trade and producer

image. The four companies

will function under the name,

Maizall - The International

Maize Alliance.

The Maiza l l a l l i ance was

launched as part of the Maizar

2013 congress meeting in

Buenos Aires, Argentina.

Signatories to the memorandum

include: Don Fast, chairman,

USGC; Pam Johnson, president,

NCGA; Alberto Morel l i ,

chairman, Maizar; and Sergio

Luiz Bortolozzo, 2nd vice

president, Abramilho.

"As both populations and

economies continue to grow,

the global middle class in

expanding rapidly. World

population is expected to

increase more than thirtypercent in the next forty years,

from seven billion in 2012 to

more than nine billion in 2050,"

said Fast.

"The increase in population and

buying power has led to an ever-

growing demand for maize and

other food and feed ingredients

as diets are improving globally."

"Food Security is a priority for

every country," added Johnson.

"Countries can be food secure

without being self-sufficient by

establishing relationships and

building trust with exporting

countries to be long-term,

reliable suppliers of quality feed

and food supplies.

"As the world's population

increases, farmers in exporting

countries are challenged to

grow more with less while

improving stewardship and

sustainability," said Morelli.

"In the three countries where

it is embraced, biotechnology

has boosted yields and grain

quality, reduced the intensityof chemical and fertil izer

application, conserved soil,

organic content and moisture,

and enhanced returns to

produce r s . Agr i cu l t u r a l

biotechnology is a critical

component of the larger bio-

economy that is necessary to

sustainably provide for the

needs of the growing global

population and mitigate the

impacts of climate change."

"We are at a time when the

growth of the middle class is

exerting sustained pressure

on input and food prices,"

Bortollozo stated.

"The lack of predictable, functional,

practical and science-based

regulatory and trade policies in

reviewing and approving new crop

technologies by governments

worldwide are imposing a

crippling burden on innovation.

For growers, the delays in

introducing new technologies

mean lost opportunities for higher

yields and lower input costs. Forconsumers facing ever-rising food

prices, the consequences are

more acute."

The primary focus of the new

alliance is to emphasise the

need for better consumer

understanding of production

agriculture, including the

benefits of biotechnology

and advancing the g lobal

acceptance on the capacity to

produce maize for feed, food

and fuel.

Maizall will also reach out to

governments and stakeholders

on the need for trade-enabling

biotechnology policies and

regulatory procedures.

Romer Labs complete solution to test for T-2 and HT-2 toxin

"T-2 and HT-2 toxinsare mycotoxins

produced by variousFusarium species"

North and South American maize growers form international alliance




13/68

To ensure consumers '

confidence and sustainability

of food production, food

safety is essential. In light of this,

the European Commission has

adopted a package of measures

to strengthen the enforcement of

health and safety standards for the

whole agri-food chain.

T h e p a c k a g e p r o v i d e s a

modernised and simplified, more

risked-based approach to the

protection of health and more

efficient control tools to ensure

the effective application of the

rules guiding the operation of the

food chain.

The package also responds to the

call for simplified legislation and

smarter regulation, thus simplifyingthe regulatory environment and

reducing administrative burden for

operators. Special consideration

is given to the impact of this

legislation on SMEs and micro

enterprises that are exempted

from the most costly elements in

the legislation.

The current body of EU legislation

covering the food chain consists of

almost seventy pieces of legislation.

The package of reforms will cut

this down to five pieces and reduce

the red tape on processes and

procedures for farmers, breeders

and food business operators,

making it easier for them to carry

out their profession.

"The agri-food industry is the

second largest economic sector

in the EU, employing over 48

million people and is worth some

750 billion a year. Europe has thehighest food safety standards in

the world. However, the recent

horsemeat scandal has shown that

there is room for improvement,

even if no health risk emerged.

The package of reforms comes at

an opportune moment as it shows

that the system can respond to

challenges; it also takes on board

some of the lessons learned. In

a nutshell, the package aims to

provide smarter rules for safer

food", said Tonio Borg, health and

consumer commissioner.

Businesses will benefit from

simpler, science and risk-basedrules in terms of reduced

administrative burden, more

efficient processes and measures

to finance and strengthen the

control and eradicat ion of

animal diseases and plant pests.

Consumers will also benefit from

safer products and a more effective

and transparent system of controls

along the chain.

Other EU institutions, including

the European Parliament and

the Council will consider the

commission's package of measures

and will adopt their positions in

due course. At this stage, it can

be estimated that the package will

enter into force in 2016.

Smarter rules for safer food

New platform drivesinnovation: proofingthe futureRecently Bridge2Food has

established a brand newnetworking platform for food

professionals throughout

Europe. The main goal of the

Food Technology Professionals

Platform is to drive innovation

by informing, inspiring and

developing managerial and

interpersonal skills of its

members.

Initiator Gerard Klein Essink,

director of Bridge2Food,

explains the reason for the

new initiative. Innovation has

been and will be an important

driver for growth, especially

open innovation. However, the

issue is: how do you facilitate

open innovation? Often, food

professionals struggle to find

the right contacts or tend to

lack inspirational input from

other professionals who are not

necessarily within their direct

network.

According to Klein Essink, the

Food Technology Professionals

platform aims to fill this gap.The Platform is an exclusive

international network of a

maximum of 60 professionals

who are working in various

parts of the food value chain

(food manufacturers, ingredient

suppliers, processing equipment

manufacturers, research

institutes).

Sourcing invaluableinsightsThese professionals will meet

twice per year in two-day

meetings. During these

meetings the platformers will

get an extensive update on

current food themes that are

having a significant impact on the

industry. Entrepreneurs from

consumer products, ingredients

and processing technology

shared their views on thefood themes: future nutrition

and health, sustainability

and fu ture product ion

technologies. Thought leaders

from Eurogenetica, WRAP

and Wageningen University

pictured future trends and

developments.

Hands-on creationThe platformers will work

in small groups with coaches

with a background in financial

investment, brand management,

ingredients and partnerships on

how the entrepreneurs can

prepare their business for the

future, based on perspectives

of thought leaders. The great

business model generation

of Lausanne Professor

Ostenwalder will be the starting

point for the idea generation and

business conversion for each

future outlook.

These meetings are designed to

feed the platform members withvaluable insights on consumer

and market trends, which in turn

offer business opportunities,

says Klein Essink.

Furthermore, members will be

able to extend and upgrade their

professional network which will

help them and their companies

to be on top!

Join companies like: Friesland

Campina, Nestle, Barilla, Fazer,

Tine, VTT, United Bakeries,

Hochland, DSM, Cargill ,

Dupont, Kerry, TNO and many

more.

MoreinforMation:

www.bridge2food.com

Gerard Klein Essinkdirector of Bridge2Food



NEWS

If you have a news story that

you would like to see in our

pages please send your releases

to:

[email protected]

DAILY UPDATES

For more industry news, try

our daily news service - The

Global Miller. Find it at:

www.gfmt.blogspot.com

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14/68

The most commonly used material

to strengthen gluten is ascorbic

acid, also called vitamin C. The

material itself is originally a reducing rather

than an oxidizing agent, but it is convert-

ed into an oxidative substance, namely

dehydroxy ascorbic acid (DHAA), through

the action of flour enzymes during dough

preparation. DHAA basically inactivatesthe glutathione molecules which break

down the sulfur bonds between the

gluten molecules (Grosch and Wieser,

1999). With this action, dough mixing

results in sulfur bond protection without

excessive breakdown, which in turn leads

to dough with desired structure.

Pure ascorbic acid is added to the flour in

mills at rates of typically 0.5-3 grams per 100

kg of flour. This dosage may go up to 6-10

grams per 100 kg in very weak flours or for

weakening applications like frozen dough.

Ascorbic acid is mainly produced by com-

plex biochemical processing of glucose and

sold as powder with different granule sizes.

There are also natural sources for ascorbic

acid, for instance acerola fruit powder, but

these are too expensive compared to the

synthetic ones.

Potassium bromatePotassium bromate as a strong oxi-

dative is still used as flour improver in

many countries in the world. The very

long lasting effect of bromate starts

later than the effect of ascorbic acid andallows easier processing of the dough.

Bromate creates new disulfide bonds

resulting in more resistant doughs but

it also oxidizes glutathione and hence

prevents gluten weakening, just like

ascorbic acid but without the help of

the flours enzymes.

Usage of bromate in flour industry

is prohibited in the EU and many other

countries because of the health con-

cerns and its unstable/fire-accelerating

nature.

AzodicarbonamideAzodicarbonamide (ADA) is utilized

in flour industry because of its oxidative

action. Its dosage is similar to ascorbic

acid (with a recommended maximum

of 45 ppm), but the dosage tolerance is low,

so even a slight over dosage may result in

bucky doughs and rough bread surfaces. It is

a flammable material and its usage in food-

stuff is not permitted in the EU and several

other countries.

Others

Other than the ones stated above, thereare many oxidative materials and oxidation

processes utilized throughout the world.

Chlorination, usage of peroxides, iodates,

persulfates, cystine and oxidative enzymes

are some of these. All of these methods dif-

fer by their effects on flour/dough, and their

pace of action.

Dough relaxation, softening,reduction

Dough with short gluten (low extensibil-

ity) is hard to process. In addition to this, gas

produced during fermentation will not be able

to expand the dough sufficiently and hence

the volume of the end product will be small.

Furthermore, for products like biscuits, crackers

and wafers, the optimum processing condi-

tions can be reached when gluten structure is

weaker than normal. In these situations, reduc-

tive materials are used to break the disulfide

bonds and provide gluten with more flexibility.

CysteineL-cysteine, a sulfur-containing amino acid

found in diverse proteins, breaks down the

disulfide bonds between and within gluten

molecules and becomes attached to the

bond forming regions. This prevents gluten

from getting stiff, and a mobile, flexible but

still coherent structure is secured. This effect

seems to be the opposite of ascorbic acids,but actually they seem to complement each

other in some processes. This synergy is

especially used in frozen dough processes:

Ascorbic acid provides the necessary fer-

mentation stability whereas cysteine gives

extensibility to gluten strands which have

shorten because of freezing.

OthersInactive yeast preparations are rich in

reducing material, but their dosage (500

5,000 ppm) and price are relatively high,

as compared to cysteine. Levels of other

reducing agents like sodium metabisulfite

and sulfur dioxide which are used as dough

softening agents in biscuit and cracker pro-

duction are limited to 50 ppm. This amount

is not sufficient to observe a softening effect

in strong flours. Furthermore, many coun-

tries require declaration if the concentration

of residual sulfur dioxide exceeds 10 ppm

Table 1: Suggested emulsifiers with potential use in baking applications

EmulsifierCommon

abbreviationHLB Application and benefit

Acetyl esters of monoglycerides AMG 2.5-3.5 Whipped cakes, volume

Calcium stearoyl lactate CSL 7-9 Bread, shelf-life, volume

Diacetyl tartaric esters of monoglycerides DATEM 9.2 Bread, shelf-life, volume

Ethoxylated mono- and diglycerides(polyglycerates)

EMG 12-13High-fibre bread; shelf-life

(combined with monoglycerides)

Glycerol monostearate (non self-emulsifying) GMS 3.7 Shelf-life

Glycerol monostearate (self-emulsifying) GMS 5.5 Shelf-life

Lecithin LC 3-4 Shelf-life, dough properties

Lactyl esters of monoglycerides LMG 3-4 Whipped cakes, volume

Mono- and diglycerides MDG 2.8-3.8 Bread, cakes, cookies, volume

Polyglycerol ester PGE 12-13 Whipped cakes, volume

Propylene glycol monostearate PGMS 1.8 Whipped cakes, co-emulsifier

Polysorbate 60 PS 60 14.4 Whipped cakes, co-emulsifier Succinyl monoglyceride SMG 5-7 Yeast leavened baked goods; volume

Sorbitane monostearate (e.g. SPAN 60) SMS 4.7-5.9 Whipped cakes, volume

Sodium stearoyl lactate SSL 18-21 Bread, shelf-life, volume

Sucrose esters SUE 7-13 Bread, cake, volume

Additives for flour standardisation -

Part II:Additives other than enzymesby Lutz Popper, Mhlenchemie GmbH & Co. KG, Germany


FEATURE


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in the final product. Figure 1 compares the

effect of cysteine and inactive yeast on the

extensibility and resistance towards exten-

sion in a standard wheat flour dough.

EmulsifiersEmulsifiers are polar molecules that can

interact with many constituents of Emulsifiers

that interact with gluten during mixing process

strengthen the bonds between protein chains,but they also provide a lubricating effect that

allows the chains to slide over each other eas-

ily. They are involved in the stabilisation of the

gas bubbles in dough by binding to the bound-

ary layers. As a result, dough elasticity, oven

rise and volume increase, and the crumb pore

size reduces. The bakers will note an increase

in the practical water absorption, although the

dough rheological measurements may not

confirm this percep-

tion. Other emulsifiers

strongly interact with

the starch delaying ret-

rogradation and staling

and thus provide bread

with improved and

prolonged softness and

freshness. Some have

potent foaming ability

because of their sur-

face-active nature and

are used as whipping

agents for sponge cake

and the like. They ease the mixing of water

and fat and hence improve fat dispersion in

bakery products that contain larger amounts of

fat, such as biscuits, or in liquid systems such as

wafer batters. They also decrease the amount

of necessary fat, contributing to cholesterol,

calorie and cost reduction.

Lecithin

Lecithin is an emulsifier which has beenused in bakery products for a long time. Once

egg yolk was used as the source of lecithin,

but nowadays concentrated lecithin obtained

from soy beans, canola or sunflower seeds

is used. The most obvious benefit of lecithin

is to lower the stickiness of the dough and

improve its machinability. Other than this,

lecithin softens the crumb due to its interac-

tion with starch. But its effect on volume is

less than that of its synthetic counterparts.

The dosage of lecithin is about 30-150 g per

100 kg of flour (0.03 0.15 %). Low dosages

increase the processing quality of the dough,

whereas high dosages increase dough stability

and fermentation tolerance, improve crumb

structure and prolong shelf life.

Mono- and diglyceridesThese molecules are formed by breaking-

off fatty acids from edible fats and oils. The

forms that are preferred as flour improver

are the ones that prevent staling best. This

property is found in linear saturated fatty acids

that interact best with starch, and the most

effective of them all is glycerol monostearate.

The dosage starts at 0.05 percent and may

go up to one percent, especially in high-fat

products.

Diacetyl tartaric esters of mono-and diglycerides (DATEM)

DATEMs currently are the most effective

emulsifiers for bread volume. They are variousmolecules formed by esterification of mono-

and diglycerides (obtained from edible oils)

with mono- and diacetyl tartaric acid. Some

of these molecules are more active than the

others (Khler, 1999), but the effect of the

mixture is better than any single type of pure

emulsifier.

DATEM is rather used in bread improvers.

The optimum dosage is about 400 g per 100 kg,

Figure 1: Effect of reducing agents on the dough consistency


One o these fours has the desired quality.Aqua-Inject and Farinograph-E can tell which one.

The BrabenderAqua-Inject is the perfectaddition to the Brabender Farinograph-E:Together they determine the rheologicalproperties of dough easier, faster and moreaccurately.

Automated, computer-controlled water dosing Electronically regulated water temperature Utmost reproducible dosing and

measurement accuracy Work without glass burette for more safety

Brabender technology optimises the quality of your

raw materials and ensures your success.

Brabender GmbH & Co. KG www.brabender.com

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but much lower dosages are used actually because

of the high prices. We mentioned that the effect

of lipolytic enzymes is comparable to emulsifiers.

Recent studies are focused on producing carboxyl

esteerases that may reduce DATEM usage, or

replace it completely.

Sodium and calcium stearoyllactylate (SSL and CSL)

These emulsifiers are formed by the

esterification of stearic acid with lactic acid.

They act like DATEM, with a slightly weaker

effect on dough stability and baking vol-

ume. On the other hand, they are more

effective in preserving the crumb softness.

Furthermore, they are more suitable for

bakery products that require a softer crust.

Other emulsifiersOther than the ones stated above, there

are many more to be used in high-fiber prod-

ucts, cake bases etc. The distinctive property

among them is the HLB value (Hydophilic-

Lipohilic Balance). This value shows if theemulsifier displays a more hydrophilic or

lipophilic character. Emulsifiers for high bread

volume yield rather have an HLB of 7 or

higher, while emulsifiers that improve the shelf

life of the crumb softness exert a lower HLB,

probably because they have to be able to

interfere with the non-polar interior of starch

helices. Table 1 provides a list of common

emulsifiers used in baking applications.

Acidifiers and acidity regulatorsWith germination, high amounts of amy-

lase are formed in grain. This enzyme works

like amylase added to the flour, but has

a stronger impact on lowering the Falling

Number (FN). If there is too much cereal

amylase, the baking properties are negatively

affected and the FN is too low. To restore

good baking properties, the dough may be

acidified by natural lactic acid fermentation,

resulting in a sour dough. This prevents the

cereal enzymes from finding the optimum

conditions and hence their activity decreases.

But the taste and aroma developed during

acidification of the dough may not be well

received by everyone. Moreover, this proc-

ess takes a long time. Other than naturalacidification, agents that are allowed in

foodstuff, like fruit acids, salts of these acids,

carbonates and phosphates may be used. By

careful adjustment of these, the pH range

(acidity) of the dough may be altered to a

level where the enzymes cannot work opti-

mally. Most preferred of these additives are

the ones that keep the pH value at a desired

level regardless of the chemical changes in

the dough, called buffering agents. A typical

dosage is 50-200 grams per 100 kg of flour.

It should be kept in mind that phosphates

and carbonates add to the ash content of

flour. For sprout-damaged wheat, it is advisable

to lower the extraction of enzyme-rich outer

layers of the kernels (that is, to decrease the

milling yield) and produce a whiter flour that

allows addition of ash-increasing improvers.

BleachersEven though customers are getting more

and more aware of the fact that darker milled

flours are richer in vitamin and mineral content,

bread with a crumb as white as possible is pre-

ferred in many regions. Bleaching of the carote-

noids which give the flour a dark colour, namely

lutein, can be achieved with oxidative materials.

Soy FlourThe best-known legal material for this applica-

tion is enzyme-active soy flour. A clearly visible

effect can be achieved at dosages around 0.5

percent. There are two types of enzyme-active

soy flour in the market: deoiled and untreated.

The bleaching effect is related to the lipoxygenase

enzyme in soybeans. Deoiled soy flour may have

lost some or all enzyme activity during the proc-

ess and hence may not be suitable for this pur-

pose, but nevertheless there are enzyme-active,

deoiled soy flours available. On the other hand,

untreated soy flour may cause an unwanted bitter

taste because of the enzyme urease.

Because the soy flours bleaching effect isdue to an enzymatic reaction, the bleaching

only starts after contact with water, that is,

during dough mixing.

Powerful oxidativesBenzoyl peroxide, potassium bromate and

their derivatives cause bleaching because of their

powerful oxidative effects. Added at dosages of

5-10 g per 100 kg, the effect of benzoyl perox-

ide starts during storage of flour and the process

is completed in about 1-3 days. These chemicals

pose health risks by undesired residues and

reaction products remaining in the final food or

at least because of their inflammable, fire-accel-

erating or even explosive nature. Furthermore,

their usage in food is not permitted in the EU

and in several other countries.

Other agentsThe colour lightening effect on crumb experi-

enced with the usage of ascorbic acid, emulsifiers

and some enzymes is mostly a physical illusion.

Using these improvers, one can have smaller and

more evenly distributed pores which cast less

shadow and therefore the crumb seems whiter.

Using lipases also may contribute to a bleaching

effect provided that there is enough of oxygen inthe dough. The unsaturated fatty acids produced

by lipase are converted to hydroperoxides by the

flours own lipoxygenase, and these molecules in

turn bleach carotenoids.

Vital wheat glutenVital wheat gluten is produced by separating

the water-insoluble proteins of wheat flour from

the starch and soluble materials by a thorough

washing process with water and drying of the

resulting wet gluten. The material obtained via

this process consists of around 80 percent glu-

ten plus some remaining starch, lipids and non-

starch carbohydrates (Pomeranz, 1988). When

added to the flour, vital wheat gluten increases

the protein strength. This effect is easily detected

with the help of flour analysis equipment like the

Alveograph or the Extensograph.

The properties of gluten added from outside

are different from those of native gluten. The

difference that can be observed by determining

the water absorption and rheological properties,

resulting from partial denaturation of the protein

during the drying process. Because of this, a

proper drying practice is the most important

factor in preserving the function of vital gluten.

Some manufacturers do not worry about keep-

ing the quality of the protein, because vital gluten

is sometimes still considered as a byproduct of

starch production. Using this low quality vital

gluten increases the protein content of the flour,

but does not improve the gluten properties.

The water absorption capacity of added vital

gluten is lower than that of native gluten. A ratio

of 1.3-1.5 parts of water per one part of vital glu-

ten can often be observed, while this ratio goes

up to 2.5-3 parts of water per one part of native

gluten in flour. Also the structure of vital gluten

becomes shorter because of the drying process.

Because of this, softer wheat varieties are more

suitable for producing valuable vital gluten.

The colour of gluten is also an importantcriterion in the market. Vital gluten mostly has a

grayish tone that will also contribute to colour of

flour. This is not a desired quality though; bright

white or yellowish tones are preferred in flour

industry. The colour is affected by the wheat

variety, extraction and drying methods.

ServicesMhlenchemies mission and practical knowl-

edge lie in selecting and combining the individual

raw materials described. The optimum composi-

tion brings about synergistic effects. Since wheat

qualities fluctuate, Mhlenchemie helps mills to

produce flours with consistent baking qualities.

The samples of flour sent in by the mills are

subjected to a rheological analysis in the compa-

ny, and the results are used to develop specific

compounds for each customer. Baking trials are

then carried out to test the flour improvers for

functionality before they are offered to the mill

asAlphamalt.

Besides customized products, Mhlenchemie

offers whole systems. The EMCEbest WA series

increases the water absorption capacity of

doughs, and thus the yield, and results in a more

succulent crumb and a longer shelf life. The

EMCEgluten Enhancers can save on vital wheatgluten at 1/10 of its usage level, strengthen weak

flours and make it possible to use composite

flours.

Mhlenchemie offers mills further support in

their daily work in the form of seminars, labora-

tory equipment and technical training courses

and helps with the quality control and improve-

ment of flours on the spot.

More inforMation:

Website: www.muehlenchemie.deThe first part of this article, which dis-

cusses enzymes and flour standardisa-

tion, is in the March/April 2013 issue

of Grain and Feed Milling Technology.

It is also online at www.gfmt.co.uk


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Formulation software has become

a commonly used tool in the feed

industry. Almost all feed mills use

some application or other to calculate

their least-cost formulas. But can such a

formulation software tool mean more for

a feed producer? We asked Karel Vervaet,BESTMIX product owner, Adifo, Belgium,

what to expect from a feed formula-

tion tool and how it can really add value

to a feed mills business process.

Always more data to manageand to use

Better performance, handling large quan-

tities of data and controlling it in one central

database are the key challenges for every

feed formulation and optimisation software.

That is why your formulation software

needs to be constantly updated to meet the

fast growing market demands, says Vervaet.

Make sure to ask your supplier how the

formulation software is adapted to todays

technical capabilities.

The BESTMIX feed formulation system

for example, exploits the computer power

to the highest degree. This software can

handle an unlimited number of mathematical

solving algorithms.

Multiblend is making a bigdifferenceWhen you have lots of data to manage,

optimising recipe per recipe is no longer

feasible in this demanding business. Having

a powerful tool like Multiblend allows you

to manage and optimise hundreds or even

thousands of recipes in one go. This is a real

time and money saver.

An example to illustrate the power of

multiblend feed formulation: it takes less

than seven seconds for a Multiblend with

1,500 products and a total of 400 ingredients

to reach a new optimisation result. These

powerful processes enable the user to

have real-time what-if? scenarios. The break

down functionality is enormous and the user

is guided smoothly from the global view to

the smallest detail.

The Multiblend functionality in feed for-

mulation software enables formulators to

change things on the fly in their products and

work very productively in an interactive way.

So the real value of using multiblend lies in

an optimal raw material allocation.

Integration with centraladministration software: a directimpact on profit

The feed formulation department is the

heart of the feed mill. Being in the centre of

the organisation, a close connection with the

central administration software (ERP) is of the

highest importance to get the best results.

Being able to link up your feed formulation

software with your ERP offers enormous

advantages. Lets take BESTMIX as an exam-

ple here. A Multiblend run will add the highest

value, when working with the most accurate,

up to date figures from ERP. Price informa-

tion, stock amounts and forecast figures are

managed in ERP. Using web services, these

figures are automatically processed and made

available to the BESTMIX user.

Adding value to feed milling with

profit-oriented feed formulationby Bea van Deynse, marketing manager, Adifo, Belgium


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Use full potential of quality dataA feed mill should also consider the qual-

ity data and turn them into real value.

Quality Control (QC) is the result of the

implementation of the quality monitoring plan.

QC is not a goal in itself; it is a service to mul-

tiple processes and departments. This vision is

the blueprint for BESTMIX LIMS, the platformdeveloped by Adifo for collecting quality data

and transforming the data into value for the

company. BESTMIX LIMS is used for monitor-

ing internal and external processes.

The quality of raw materials is used for

updating the ingredient matrix. BESTMIX

LIMS facilitates this process, leading to an

increased frequency of updating. In the end,

mastering the variation of raw material qual-

ity is a major success factor in professional

least cost formulation.

End (and half) product nutritional content

is computed by the formulation tool. Once

approved, the content of formulated recipes is

delivered to the quality platform and used as refer-

ence value. Products are sampled in production

and analysis results are compared to the reference

values and evaluated against outliers. Sample data is

used to generate the Certificates of Analysis.

One of the key factors for success in man-

aging quality data is the amount of resources

required for running the operations. That is

why BESTMIX LIMS comes with multiple

connectors and data workflow automation,

minimizing the manual handling of data and

results, like: importing intake tra

May - June 2013 Grain & Feed Milling Technology magazine - full edition

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Transcript of May - June 2013 Grain & Feed Milling Technology magazine - full edition