flour
New flour treatment toolbox for millers
MC Mühlenchemie develops new standard toolbox with eight solutions for flour treatment and pasta-making.
New dryer in the MC Mühlenchemie pasta lab enables precise product development and high efficiency
MC Mühlenchemie and Fava combine capabilities to produce a pilot dryer.
Generation of trust
Century-old flour mill trusts reliable air compressors to deliver high-quality, pure products
MC Mühlenchemie Omnizym sugar replacer reduces recipe costs
Enzyme solution developed to address rising commodity and production challenges.
Beneo’s barley beta-glucans meets demand for healthier food and beverages
Orafti β-Fit is a natural and clean label wholegrain barley flour with 20% beta-glucans.
Mondi and Syntegon develop recyclable paper-based packaging for dry foods
Packaging approved for food contact by the ISEGA.
Matthews Cotswold Flour announces Baker in Training Development Scheme
Flour miller wants to encourage its community of home bakers to apply to become professional bakers.
GEA’s control top generation provides explosion protection
GEA T.VIS E-20 for potentially explosive production environments.
Mühlenchemie looks to the future rebranded as MC
For its centenary, MC recasts the brand for the future with a fresh new visual identity.
Brits want more natural loaves, study reveals
There is a growing awareness and appetite for ‘Real Bread’ with better quality, natural ingredients.
Matthews Cotswold Flour underlines commitment to regenerative farming ahead of World Soil Day
One of the UK’s oldest family-run flour mills is marking World Soil Day on 5 December by underlining its commitment to regenerative farming methods that turn the tide on the degradation of soil health.
Ulrick & Short launches new clean-label flour for GF bakery
Ulrick & Short has launched a new functional flour, aimed specifically at improving viscosity, texture and structure in gluten free bakery applications.
New flour brings health power of pulses to bread
Researchers from the Quadram Institute and King’s College London have developed a new food ingredient derived from chickpeas to replace refined carbohydrates in bread and other everyday staple foods.
Italian millers smash all production records amid unprecedented baking blitz
Italian TV and newspapers are heralding the ‘Revenge of the Flour’ with traditional mills recording a year on year doubling of production compared with February, March and April last year.