Even our latest developments reflect 90 years of experience. Pioneers of flour improvement. 90 years of Mühlenchemie have shown one thing especially: we are always a step ahead of current developments. A combination of creativity, passion and experience is the starting point for a wealth of innovative products - milestones in the history of flour treatment. This pioneering spirit is characteristic of our company's culture and history. A pioneering spirit that we expect of coming generations too, and specifically promote by passing on our knowledge and cooperating with young research scientists. For better flour - and a better future. * 1997 Alphamalt BX for replacing potassium bromate * 2001 Pastazym for pasta production from soft wheat * 2004 Tigerzym for making steamed buns * 2008 EMCEgluten Plus for use with a low wheat gluten content * 2012 EMCEbest WA a series for optimizing water absorption German Quality made by Mühlenchemie. For more information, see Page 98. A member of the Stern-Wywiol Gruppe info@muehlenchemie.de www.muehlenchemie.dehttp://www.muehlenchemie.de