Our tagline and core competence is understanding flour, from the raw material to the milling process to the application. It all begins with an in-depth understanding of each individual flour, i.e. its rheology. Rheology is the study of flour and its behaviour under different conditions during mixing, kneading and baking.

We work with flours from all over the world that have very different rheological properties. These properties depend on various factors, including the type and quality of the grain, the milling process and the addition of ingredients.

Our comprehensive flour analysis helps us to determine the rheological properties of flour samples. Using standardized analysis procedures of the international milling and flour processing industry, as well as our own analysis methods, we characterize the suitability of wheat flours or flour blends for the application. We look at the falling number, gluten and protein content and numerous other parameters, and use alveograph, farinograph and extensograph equipment, among many other instruments. Once we have a complete picture of the properties of the starting flour, we develop a strategy for standardizing or optimizing the flour, which then has a decisive influence on the baking process and the final product result.

Credit: ©MC MUHLENCHEMIE

Why is rheology essential?

• Consistency is key:  Rheological testing lets us understand the functional patterns of flour and predict how it will perform during processing. This ensures that every sack of flour delivers the same high-quality results, whether it is destined for bread, pastry, or pasta. 
• Improving dough properties: By analyzing the flow and deformation of dough, we can fine-tune the flour's characteristics to optimize elasticity, extensibility and stability. This leads to better handling and superior final products. 
• Standardization across batches: With rheology, we can identify and control variables like the falling number that affect flour quality. This makes it possible to maintain uniformity across large-scale production, providing bakers with the reliability they need. 
• Tailored solutions for every need: Whether to improve water absorption for softer bread or enhance gluten strength for artisanal loaves, rheology gives us the insights needed to customize flour blends to meet specific baking requirements.

Improving the shelf life of products

The rheological properties of a dough also affect the shelf life of the final products. Doughs with optimal rheological properties lead to baked goods that stay fresh longer and are less prone to quality loss. This is especially important in markets where the shelf life and freshness of food are crucial.

Rheology and our enzyme solutions

In milling and baking, consistent flour quality is a cornerstone of product excellence. At MC, we understand that delivering this consistency requires innovative enzyme solutions backed by precise rheological analysis. Our advanced enzyme offerings, particularly Glucose Oxidase and Alpha-Amylase, empower mills and bakeries to achieve exceptional flour stability and control via key quality parameters such as the falling number. By combining state-of-the-art enzyme technology with a deep understanding of rheology, we deliver flour solutions that meet and exceed industry standards.

Our extra service

And besides all of this we provide a special service for our customers in the milling industry. Even as your grain is underway to its destination, we can already analyze flour samples from it to give you a complete picture of its characteristics and suggest a strategy for the standardization or optimization of your flour. By the time the shipment arrives, you will already know everything you need to do. With our rheology we're setting high standards, and we look forward to having you challenge us. 

Credit: ©MC MUHLENCHEMIE