2013 - goodmillsinnovation.comgoodmillsinnovation.com/sites/kfi.kampffmeyer... · KFI extends release flour portfolio Kampffmeyer Food Innovation expands its range of low-dust processing

KAMPFFMEYER Food Innovation GmbH Trettaustraße 32-34 • D-21107 Hamburg • Phone +49 40 75 109 - 666 • Fax +49 40 75 109 - 680 • www.kampffmeyer.com

1. Press Release: FiE Review

2. Press Release: TIP-TOP Ultra Clean

3. Company Profile

4. Photocollection CLEAN LABEL

5. Photocollection WHOLE GRAIN

6. Photocollection Slow Milling Ferment‘tic, TIP-TOP, PING-PONG, GECKO® Ultra

PRESSKIT KAMPFFMEYER Food Innovation GmbHFiE 2013

INDEX

PRESS RELEASE

Winning solutions for the baking sector FiE 2013: Kampffmeyer Food Innovation’s ingredients lead to outstanding baked goods with valuable benefits Hamburg/Germany, November 2013 – At FiE 2013, Kampffmeyer Food Innovation GmbH demonstrated its competence in creating highly natural and functional ingredients based on grain. Purafarin HydroSoft® functional flour allows manufacturers to replace additives during dough processing. Slow Milling Ferment’tic®, a fermented wheat germ flour, enables production to be speeded up significantly, while Optigrain Snow®Wheat combines the nutritional advantages of the whole grain with the characteristics of white wheat flour. Purafarin HydroSoft® is a novel alternative to baking agents, such as emulsifiers and

thickeners. These additives are commonly used when processing baked goods on an

industrial scale and have to be declared as additives. The functional flour imparts

good volume, extended freshness and a soft texture in a natural way. Purafarin

HydroSoft® can be used in versatile ways – for example, in fine baked goods, Danish

pastries, white breads, snacks and frozen pizzas.

When it comes to process simplification, Kampffmeyer Food Innovation’s Slow Milling

Ferment’tic® scores well. The wheat ferment provides Mediterranean style baked

goods in particular with a full, aromatic taste as well as the ‘holes in the crumb’

appearance that is so characteristic. In terms of process efficiency, the ingredient’s

biggest advantage becomes obvious by applying straight dough processing. With

Slow Milling Ferment’tic®, lengthy sponge and proving processes are not required.

Thus, production flow can be improved and quantities can be flexibly planned. The

taste and appearance of finished products are comparable with baked goods

produced with traditional time-consuming dough manufacturing methods.

PRESS RELEASE

The combination of pleasure and health are the focus of Kampffmeyer Food

Innovation’s Optigrain Snow®Wheat line. This ingredient gives baked goods the

nutritional value of the whole grain and the sensory profile of products made with

conventional wheat flour. Additionally, end products are characterized by an

extended shelf life and excellent volume.

PRESS RELEASE

About KAMPFFMEYER Food Innovation GmbH Headquartered in Hamburg, Germany, KAMPFFMEYER Food Innovation GmbH is a joint venture between Europe’s leading milling enterprise, VK Mühlen Gruppe and Danish ingredient supplier Palsgaard A/S. Together with its Polish subsidiary, KAMPFFMEYER Food Innovation Polska, the company employs 120 people in Europe. KAMPFFMEYER Food Innovation GmbH acts globally and combines extensive grain expertise with state-of-the-art refining technologies. Through close co-operation with experts from research and industry, innovative yet natural grain products are developed, combining functionality and taste, and contributing significantly to health. Clients from the food and baking industries, as well as artisan bakers, profit from tailored product concepts and competent support across all technological, regulatory and marketing-related issues.

Company Contact Kampffmeyer Food Innovation GmbH Monika Skwierawski Trettaustraße 32-34 21107 Hamburg Tel.: 0049 (0)40 / 75109-630 Fax: 0049 (0)40 / 75109-680 [email protected] www.kampffmeyer.com

Press Contact akp public relations Valeska Kirchner Tannenstraße 1a 69469 Weinheim Tel.: 0049 (0) 6201/18898-13 Fax: 0049 (0) 6201/18898-20 [email protected]

PRESS RELEASE

KFI extends release flour portfolio Kampffmeyer Food Innovation expands its range of low-dust processing flours with Tip-Top Ultra Clean Rye and Tip-Top Ultra Clean Bio Hamburg/Germany, November 2013 – With Tip-Top Ultra Clean Rye, Kampffmeyer Food Innovation has developed a release flour specifically for use with doughs based on rye flour. When applied to the dough, the new product prevents adhesion to machine components and work surfaces, and enables raw goods such as bread rolls to pass along conveyor belts without sticking to each other. In this way, yield can also be improved. Tip-Top Ultra Clean Bio is made from wheat that is cultivated in an ecologically controlled manner, and is the perfect choice for bakers focusing on organic quality throughout the whole production process. Kampffmeyer Food Innovation’s specialist refining process ensures that all Tip-Top release flours are very low in dust. Thus, they can also help to prevent work-related respiratory diseases such as irreversible asthma. By thermally treating its Tip-Top flours, Kampffmeyer Food Innovation deactivates the

enzymes that are inherent to flour. Thus, mould growth and mould spots on proofing

trays and machine components such as pressing rollers and conveyor belts are

significantly diminished. Their antistatic effect also means that the release flours are

less likely to adhere to surfaces, and also dough remnants no longer stick to work

surfaces and machine components – instead, they simply roll off. Tip-Top release

flours therefore contribute to Good Hygiene Practices throughout the working

environment.

“When it comes to release flours, there are very few options available for rye-based

doughs,” explains Michael Belde, Product Manager Bakery at Kampffmeyer Food

Innovation GmbH. “Release flours based on wheat are not suitable for use in this

PRESS RELEASE

situation as they leave a white surface on the relatively dark rye products after

baking. Our rye-based release flour is a clean solution since it doesn’t influence the

visual appearance of the baked goods, it contributes to general hygiene and it

prevents work-related diseases caused by flour dust.”

Also joining the Kampffmeyer Food Innovation portfolio is Tip-Top Ultra Clean Bio.

With this variant, the company is responding to the ongoing trend for organic bakery

products.

PRESS RELEASE




COMPANY PROFILE

Combining functionality and naturalness Kampffmeyer Food Innovation GmbH, with headquarters in Hamburg, Germany, is a leading supplier of refined milled grain products. The company processes genuine grain varieties via the latest physical refinement processes, resulting in highly functional flours, compounds and extrusion products. With its innovative products, which smartly link functionality and naturalness, the company serves the bakery sector as well as the food industry. FiE 2013: Kampffmeyer Food Innovation’s ingredients lead to outstanding baked goods with valuable benefits The history of Kampffmeyer Food Innovation began in 1964, when Siegerländer

Mehlhandel GmbH, later renamed Phönix Backbedarf GmbH, was founded. In 1995,

Phönix, Interfett Spezialprodukte GmbH and extruna GmbH merged, and

Kampffmeyer Food Innovation GmbH was born.

The fusion of these companies drew together a comprehensive knowledge base

spanning raw grain, processing and applications, as well as the latest technologies

for grain refinement. This enabled the company to enter a niche market for functional

flours, compounds and innovative tailored grain products for the baking sector and

the food industry. The company is now a leading supplier of functional, grain-based

ingredients. Annual production currently totals 30,000 tons of physically treated flours

and various lean-production compounds.

Besides its headquarters in Germany, Kampffmeyer Food Innovation has

subsidiaries in Poland (Posen) and Canada (Toronto). Additionally, the company is

internationally represented by globally acting trading partners and agents.

COMPANY PROFILE

Kampffmeyer Food Innovation is a joint venture between Kampffmeyer Milling Group

and the Danish food ingredient manufacturer Palsgaard A/S.

The power of nature Grain is of course a natural raw material, and pure flour is widely accepted by

consumers, especially given the current Clean Label trend. “Naturalness” is now,

more than ever before, a key decider in the food market. This can be a difficult

challenge for some manufacturers, but it is a real opportunity for Kampffmeyer Food

Innovation: The company uses the latest technologies to make the natural raw

material required for today’s manufacturing processes. This means that

manufacturers can replace synthetic ingredients with natural ones and thus offer

products with correspondingly natural claims. Functional flours, for instance, can be

used in soups and sauces instead of chemically modified starches. As natural

ingredients, Kampffmeyer Food Innovation’s innovative flours are suitable for Clean

Label formulations and thus fit the spirit of the moment perfectly.

While concentrating on the natural power of grain, the company selects varieties that

promise additional health benefits. This enables it to produce functional ingredients

that feature, for example, a high nutrient content and yet are still totally natural. To

enable it to stay at the forefront of scientific research, Kampffmeyer Food Innovation

takes part in various research projects, sponsored by the German government and

the EU, which deal with the health benefits of grain-based foods and food

ingredients.

Focus on clients What are the most decisive criteria when it comes to purchasing a product? Which

properties does a product need to get it into a shopper’s basket? These are the sort

of questions which are regularly answered by Kampffmeyer Food Innovation in

partnership with market research companies. The company’s most recent study

covered the topic “Clean Label”. Consumers from eight European countries were

COMPANY PROFILE

asked how important natural foods are for them and what they associate with the

term “naturalness” – when it comes to ingredients as well as manufacturing

processes. The results are summarized in the report “How to make Clean Label”,

which is available to industry customers free of charge.

The pan-European study allows manufacturers to adjust product development and

marketing specifically to cater for consumer demands. In general, Kampffmeyer Food

Innovation provides support for customers throughout the whole value chain – from

the first product idea and prototype to packaging and possible product claims.

Space for innovation In order to enable it to work more efficiently with customers, Kampffmeyer Food

Innovation opened an Innovation Center in Fall 2010. Spanning an overall area of

2200 m2 at the company’s headquarters in Hamburg, the Kampffmeyer Innovation

Center accommodates state-of-the-art equipment, including a gastronomic kitchen for

trials, up-to-date baking technology en miniature for product development and scale-

ups as well as a laboratory where product parameters can be analyzed. Whether for

conferences and workshops, brainstorming for new product concepts or discussions

about the latest technologies, modern conference rooms offer space for exchanging

creativity and knowledge. This guarantees the steady development of innovative,

natural ingredients which meet manufacturer and consumer demands alike.

COMPANY PROFILE




PURAFARIN® – builds up stable viscosities.

PURAFARIN® – no skinning in soups and sauces.

PURAFARIN® – for convenience meals and frozen products.

PURAFARIN® – displays a high process stability.

PURAFARIN HydroSoft® – Clean Label baking; provides baked goods with essential

properties such as volume, prolonged freshness and soft texture.


PHOTOCOLLECTION CLEAN LABELKAMPFFMEYER Food Innovation GmbHFiE 2013

SNOW® WHEAT wholemeal flour – with the nutritional benefits of wholemeal flour. Also available in organic quality.

SNOW® WHEAT – meets the consumer‘s taste demands and is particularly well-tolerated.

SNOW® WHEAT – the light yet wholesome alternative to white flour.

SNOW® WHEAT – displays a very high volume in breads, also in combination with FLAVOUR RYE wholemeal flour.

FLAVOUR RYE wholemeal flour – attractive appearance, well-balanced mild taste, pleasant beige-golden colour.

WHITE DURUM INTEGRALE whole grain durum wheat semolina – very mild taste, light colour. Due to its fine particle size, it is, in particular, suitable for the production of durum wholemeal pasta.


PHOTOCOLLECTION WHOLE GRAINKAMPFFMEYER Food Innovation GmbHFiE 2013

Slow Milling Ferment´tic – for Mediterranean-style baked goods. An active ingredient made from fermented wheat germ flour. For baked goods in premium quality.

Slow Milling Ferment´tic – for small baked goods; suitable for all dough methods. Produces rolls and morning goods with an attractive volume and prolonged crispness.

TIP-TOP Ultra Clean –is a release flour with an extremely low dust production that can be used for the mechanical and manual make-up of doughs.

TIP-TOP Ultra Clean RYE – is made exclusively from milled rye grains. Labelling: Rye flour.

PING-PONG Release flours – these specialty flours are perfectly suited to be used as release flour (dusting flour) to prevent the adhesion of dough pieces to surfaces, belts, dusters, proofing trays and baking sheets.

GECKO® Ultra –the use of GECKO® Ultra improves the adhesion of the decoration material (seeds, kernels, flakes, etc.) on breads and rolls.


PHOTOCOLLECTION KAMPFFMEYER Food Innovation GmbHFiE 2013

Documents

2013 - goodmillsinnovation.comgoodmillsinnovation.com/sites/kfi.kampffmeyer... · KFI extends release flour portfolio Kampffmeyer Food Innovation expands its range of low-dust processing