Food & Ingredients International April 2024

MC Mühlenchemie closes gaps
In addition, the MC Mühlenchemie
development team can adjust drying times to
the specific requirements of their customers.
Whether a short 100 minute drying time for
short-cut pasta (penne, fusilli etc.) or a longer
180 minutes for long-cut pasta (spaghetti etc.),
the new dryer can address these specifications
and the drying equipment available to the
customer, as well as to the processes used,
from classic to modern. It can also simulate
traditional drying times of six hours for
customers who prefer traditional methods.
“This is an important addition to our pasta
lab and part of our 360° service,” says Jana
Russnak, Leader Pasta Applications at MC
Mühlenchemie. “With this innovative dryer from
Fava, we can precisely replicate the specific
conditions of any pasta production, and so get
the best possible understanding of the interplay
of raw material, ingredients, and production
process. Thus, we close the gap between lab
testing and real commercial production.”
Partnership with Fava S.p.A.
The dryer is one of a kind, and reflects the
collaboration between MC Mühlenchemie
and Fava S.p.A. The two companies exchange
information as partners, and contribute their
specific expertise in process technology, flour
know-how, and an extensive understanding of
ingredients, in order to develop innovative and
optimum solutions for the pasta industry.
MC Mühlenchemie is reinforcing its 360° service for pasta
makers with a technology upgrade. Its flour treatment experts
have taken a new dryer into operation at the pasta lab
in Ahrensburg, Germany. This enables simulation of industrial
pasta production with almost 100 percent accuracy, so that
pasta makers can test how different flour treatments and process
parameters affect product quality under realistic conditions.
MCs flour treatment experts have taken a new dryer into operation at the pasta lab in Ahrensburg, Germany. © MC Mühlenchemie
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