Mühlenchemie engages in research at the Canadian International Grains Institute
Tests on a pilot pasta line confirm the effects of enzyme solutions at short mixing times
23-Nov-2018 -
In research conducted at the Canadian International Grains Institute (Cigi), Mühlenchemie, an internationally acknowledged expert on flour treatment, tested the use of enzyme systems and other additives in the production of pasta. The main objective was to gain a deeper insight into the effects ...
cereals
flours
mixing
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