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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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7/28/2019 May - June 2013 Grain & Feed Milling Technology magazine - full edition
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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
Publisher
Roger Gilbert
Tel: +44 1242 267707
Associate Editor
Alice Neal
Tel: +44 1242 267707
Design and Page Layout
James Taylor
Tel: +44 1242 267707
Circulation & Subscriptions Manager
Tuti Tan
Tel: +44 1242 267707
International Marketing Team
Darren Parris
Tel: +44 1242 267707
Lee Bastin
Tel: +44 1242 267707
Tom Blacker
Tel: +44 1242 267707
Richard Sillett
Tel: +44 1242 267707
Latin America Marketing Team
Ivan Marquetti
Tel: +54 2352 427376
Pablo Porcel de Peralta
Tel: +54 2352 427376
India Marketing Team
Assocom-India Pvt Ltd
Tel: +91 47 675216
Annual Subscription Rates
Inside UK: UK70
Outside: US$140/ Euros110
More Information
www.gfmt.co.uk
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
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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:
DAILY UPDATES
For more industry news, try
our daily news service - The
Global Miller. Find it at:
www.gfmt.blogspot.comwww.gfmt.co.uk
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Tough & Flexible
Prime virgin resins give or yield to
bypass obstructions in your elevator, allowing
the bucket to return to its original shape.
Thick walls provide exceptional strength.
Tested & Proven
Uniform
profile shape
assures
consistent
discharge
characteristics
over the entire
bucket range.
FDA-Compliant Resins
Preserves the integrity of ingredients
used for food products. FDA-compliant
resin is standard in polyethylene and
polyurethane. FDA-compliant nylon
available by special request.
Straight Discharge
Untapered
sides provide
direct and
compact
discharge
pattern.
Accurate Capacity Ratings
Equal or greater carrying capacity of
equivalent size steel buckets. Smooth,
rounded front lip aids in filling of bucket.
Unequaled Strength
Molded with 35-50% more resin throughout
the entire bucket*not just at critical wear
points for superior strength and long life.
Anatomy of a Tapco Style CC-XD(Xtreme Duty) Elevator Bucket
The Ultimate Elevator Bucket for Xtreme Throughput
Available in polyurethane for extreme abrasion resistance, nylon for rough and abrasive applications and
polyethylene for free flowing product applications.
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.
NO. 1NORWAYElevator Bolt
FANGEDElevator
Bolt
+1 314 739 9191 +1 800 AT TAPCO (+1 800 288 2726) Fax: +1 314 739 5880www.tapcoinc.com
St. Louis, Missouri U.S.A.
ELEVATOR BUCKETS - ELEVATOR BOLTS
STYLECC-XD (XTREMEDUTY)Polyethylene Elevator Bucket
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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
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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
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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
NewsMay - June 2013NEWS
Gri&fd milliG tcholoG6 | may - June 2013
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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
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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
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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
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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
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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
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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
Gri&fd milliG tcholoG12 | may - June 2013
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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
Gri&fd milliG tcholoG may - June 2013 | 13
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
FEATURE
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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