Enzymes for
Wheat
Conditioning
What's New Session – 7th November 2013
IAOM Mideast & Africa
Sousse Tunisia
Ralf Neumann
HISTORY
1907 1958 2005 2007 2009 2012
Enzymatic Wheat
Röhm and Haas First enzyme for the AB Enzymes Global distribution Capacity expansion at
Tempering launched
founded. Invention of milling and baking restructures to arrangement for feed manufacturing site in
under VERON®
OroponTM for the industry launched: achieve a global with ABF sister Finland
leather industry. VERON® leadership position company AB Vista
1934 1999 2008 2010
Invention of the first ABF acquires Röhm Completion of Further expansion of
enzyme for the food Enzyme which is the VERON®, the BIOTOUCH®
industry: renamed to AB ECOSTONE®, product range, and
ROHAPECT® Enzymes ROHAPECT® and launch of Veron®
ROHALASE® product xTender
ranges
VERON®
2
PROCEEDINGS
Conducted global trials on five continents
AB Enzymes is partnering with various
milling institutes in Germany / France
and technology providers
ENZYMATIC WHEAT TEMPERING
Would it be interesting to achieve....?
Tempering Time
First break flour
First break ash
That is what we have observed on hard wheat around the world!
TEMPERING TIME
The physical change of the wheat will influence the milling property.
No treatment Water treatment 24h Enzyme treatment 12h
Non Starch Polysaccharides will be transferred from non water soluble into water
soluble, degraded into lower sugars and by this changing the physical structure.
The enzyme acts mostly upon the cellulosic structural components of the bran down
towards the aleurone layer.
Tempering Time can be reduced !
5
STREAMS, 1ST BREAK
0.65
1st Break, Ash
0.64
0.63
0.62
Ash, percent
0.61
Cntrl #1
0.6 Enzyme
0.59
0.58
0.57
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5
9 Time, hours
8
1st Break, Flour
7
6
Flour, percent
5
4 Series1
3 Series2
2
1
0
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5
Time, hours
6
ENZYMATIC WHEAT TEMPERING SET UP
Different tempering systems at mills
Dosatron dosing pump Enzyme:
conical mixing tank
Grain dampener
WHEAT TEMPERING
Application guidance
The roller gap settings are still the main
factor for increasing the extraction grade
(with and without enzyme)
The enzyme tempering is just responsible for an easier separation
of endosperm and bran despite the shortened time.
The easier separation allows to increase the amount of mechanical
extraction (which normally increases ash content) without the increase
in ash.
Without adjusting the mill setting it is unlikely to get the full potential
effect by only applying the enzyme to the grain.
TAKE AWAYS
Enzymatic Wheat Tempering – A tool to increase your milling value
Combines millers craftsmanship and biotechnology
Tempering time down
Increase first break flour at reduced ash
Low hardware investment cost
THE ART OF ENZYMES
The combination of science and craftsmanship Ralf Neumann
is powerful - we call this ‘The Art of Enzymes’ Customer Solutions Director Baking Enzymes
Email:
[Link]@[Link]
[Link]
THANK YOU VERY MUCH FOR YOUR ATTENTION!
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