World Grain - December 2008 - 34

INTERVIEW

BestFlours No. 11/08

3

Interview with Thomas Schramm
Continued from page 1

Thomas Schramm with bakers in Lagos, Nigeria
BestFlours: How do you actually go
about giving advice?
TS: The ﬁrst step is always to make a
detailed analysis of the ﬂour sample.
Then together the customer, on the
spot, we take stock of the situation and
discuss the existing requirements and
standards. After that we make tests with
various raw materials, milling methods
and additives, depending on the nature
of the problem. These are followed by
baking trials so that we can judge the
effects on the end product.
We often train the laboratory staff and
instruct the employees in suitable
analytical methods to that they are able
to rate their grain and ﬂour qualities
themselves.
And ﬁnally we accompany our millers to

their customers, because that's the most
important point: those who work with
the ﬂour have to be satisﬁed with the
quality supplied to them.
BestFlours: So indirectly you attend to
your customers' customers too?
TS: Yes, that happens quite often. There
is sometimes a need to talk about the
speciﬁed quality standards. Processing
ﬁrms tend to go solely by the ﬁgures.
For instance, they may refuse to accept
a wheat ﬂour with a Falling Number of
293 just because the standard has been
set at 300. But this minor difference has
no effect on the results of baking. And
sometimes we see that bakeries attach
great importance to the Alveogram,
although these data do not always correlate with the ﬁnal result. In such cases
we contribute our practical experience.

BestFlours: Don't they regard that as
annoying interference?
TS: No, quite the reverse. We have a vast
stock of know-how in the ﬁeld of grain
and ﬂour. So our knowledge is much appreciated and accepted on all sides.
BestFlours: Mühlenchemie has been
familiar with the raw materials markets
for over 80 years. What observations
have you made in recent years with
regard to the quality of wheat ﬂours?
TS: We are observing a slight tendency
for the quality of the grain to decline in
respect of its protein content. US wheat,
for example, used to have a higher wet
gluten content, and now the values have
fallen. For the baker that means less
water absorption, and the mills have to
take suitable measures to counteract it

World Grain - December 2008

Table of Contents for the Digital Edition of World Grain - December 2008

Contents
World Grain - December 2008 - 1
World Grain - December 2008 - 2
World Grain - December 2008 - 3
World Grain - December 2008 - Contents
World Grain - December 2008 - 5
World Grain - December 2008 - 6
World Grain - December 2008 - 7
World Grain - December 2008 - 8
World Grain - December 2008 - 9
World Grain - December 2008 - 10
World Grain - December 2008 - 11
World Grain - December 2008 - 12
World Grain - December 2008 - 13
World Grain - December 2008 - 14
World Grain - December 2008 - 15
World Grain - December 2008 - 16
World Grain - December 2008 - 17
World Grain - December 2008 - 18
World Grain - December 2008 - 19
World Grain - December 2008 - 20
World Grain - December 2008 - 21
World Grain - December 2008 - 22
World Grain - December 2008 - 23
World Grain - December 2008 - 24
World Grain - December 2008 - 25
World Grain - December 2008 - 26
World Grain - December 2008 - 27
World Grain - December 2008 - 28
World Grain - December 2008 - 29
World Grain - December 2008 - 30
World Grain - December 2008 - 31
World Grain - December 2008 - 32
World Grain - December 2008 - 33
World Grain - December 2008 - 34
World Grain - December 2008 - 35
World Grain - December 2008 - 36
World Grain - December 2008 - 37
World Grain - December 2008 - 38
World Grain - December 2008 - 39
World Grain - December 2008 - 40
World Grain - December 2008 - 41
World Grain - December 2008 - 42
World Grain - December 2008 - 43
World Grain - December 2008 - 44
World Grain - December 2008 - 45
World Grain - December 2008 - 46
World Grain - December 2008 - 47
World Grain - December 2008 - 48
World Grain - December 2008 - 49
World Grain - December 2008 - 50
World Grain - December 2008 - 51
World Grain - December 2008 - 52
World Grain - December 2008 - 53
World Grain - December 2008 - 54
World Grain - December 2008 - 55
World Grain - December 2008 - 56
World Grain - December 2008 - 57
World Grain - December 2008 - 58
World Grain - December 2008 - 59
World Grain - December 2008 - 60
World Grain - December 2008 - 61
World Grain - December 2008 - 62
World Grain - December 2008 - 63
World Grain - December 2008 - 64
World Grain - December 2008 - 65
World Grain - December 2008 - 66
World Grain - December 2008 - 67
World Grain - December 2008 - 68
World Grain - December 2008 - 69
World Grain - December 2008 - 70
World Grain - December 2008 - 71
World Grain - December 2008 - 72
World Grain - December 2008 - 73
World Grain - December 2008 - 74
World Grain - December 2008 - 75
World Grain - December 2008 - 76
World Grain - December 2008 - 77
World Grain - December 2008 - 78
World Grain - December 2008 - 79
World Grain - December 2008 - 80
World Grain - December 2008 - 81
World Grain - December 2008 - 82
World Grain - December 2008 - 83
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