Arthur-Scheunert-Allee 40/41, 14558 Bergholz-Rehbrücke
Tel.: 033200 / 89 0, Fax: 033200 / 89 191

Engineering school for farinaceous products

Engineering school for farinaceous products

E-mail: IGV-Regrow@gsb1.ins-coin.de, http://www.ins-coin.de/igv Contact person: Dr. Webers (phone 89214); Mrs. Schramm (phone 89209)

Technology available:

  • · Pilot plant from Mapimpianti, Italy, to manufacture farinaceous products and cooking extrudates, consisting of
    • - Extruder (plasticising agent)
    • - Farinaceous press
    • - Vibrating predrying facility
    • - 3-storey belt dryer
    • - ensuring data acquisition and documentation
  • · Operating mode: continuous/discontinuous
  • · Performance: 20 kg/h; as from 3 kg/batch
  • · Simulation of all phases of pasta production
  • · Unproblematic translation of results to industrial dimensions

Our service:

  • · Raw material tests (durum wheat semolina, soft semolina powder, special flour types)
  • · Investigations on the application of additives, stabilisers and quality improvement substances to achieve specific product features e.g. cooking behaviour, autoclaving consistency, deep-freezing/defrosting stability
  • · Investigations on crop quality (durum wheat, soft wheat)
  • · Investigations on the suitability of new/alternative raw materials for farinaceous products
  • · Development of recipes for farinaceous products and extruded snacks
  • · Product development including sensory assessment according to internal laboratory and DLG scheme
  • · Mechanical engineering tests on the procurement of basic skills for the development and design of farinaceous product matrixes
  • · Development and test of matrixes (including video documentation) for new farinaceous product forms and characteristics

We work in compliance with the specifications of ISO 9002


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