AHRENSBURG, GERMANY — MC Mühlenchemie expanded its offerings for pasta production to offer 360° service, addressing all process steps with comprehensive analyses, consulting, solutions and training.

With projected annual growth of 6.7% through 2028, pasta remains one of the world’s fastest-growing consumer goods. The requirements for manufacturers are growing, as volumes and demand rise along with an increasing diversity of products and framework conditions.

The different manufacturing processes and preferences around the world demand individual solutions, which MC Mühlenchemie offers with its 360° service.

An important part of the service is the technological outfitting of the MC Mühlenchemie Pasta Laboratory at the Stern-Technology Center in Ahrensburg, Germany. With the commissioning of a new drying cabinet last year, pasta makers can test in a realistic setting how different flour treatments and process parameters affect product quality. The dryer simulates industrial production conditions with almost 100% accuracy and makes it possible to individually adapt drying times to different pasta shapes, a key factor in product development and efficiency improvement.

MC Mühlenchemie brings together a team of food engineers, experienced pasta production technicians, enzyme specialists and pasta lovers to offer all-round service. This 360° service includes efficient flour improvement, a state-of-the-art pasta laboratory with pilot plants, and precise on-site process consulting. MC Mühlenchemie also assists its customers in scaling up new recipes for industrial production and offers extensive training and workshops.

MC Mühlenchemie’s 360° service covers all aspects of pasta production.

  1. Technical support: On-site process inspection and technical support for optimizing production. This includes the simulation of industrial manufacturing processes, enabling precise adaptation to specific requirements.
  2. Training: Online and on-site training for a deeper understanding of pasta-making and the effective use of enzymatic solutions combined with the latest technologies.
  3. Texture and color improvement: Through the targeted use of enzymes and colorings, the texture and color of the pasta can be adjusted to meet specific customer requirements and market preferences.
  4. Pasta enrichment: The combination of enzymes with special vitamin and mineral mixes boosts the nutritional value of pasta and contributes to improved public health.

This all-in approach ensures that all elements of pasta production, from raw materials to finished product, are perfectly coordinated to provide the highest quality and efficiency, MC said.

The heart of MC Mühlenchemie’s 360° service is the use of enzymes to adjust flour quality. Enzymes play a key role in pasta bite firmness, stickiness, cooking stability and color intensity. These enzymes deploy their effects only in close coordination with the technical processes along the production line. Factors like temperature, moisture, airflow and drying time must be closely monitored and adjusted for the specific requirements of the respective pasta-maker.

Dovetailing enzymatic solutions with modern technology is key to maximizing the business benefits for the manufacturer.