Miller Magazine Issue 107 / November 2018

49 MILLER / NOVEMBER 2018 NEWS ins: “A high level of enzyme activity can be a cause of sticky dough. This can cause problems during pro- cessing.” Taking measurements using the ViscoQuick only requires small sample quantities to be able to de- termine the enzyme activity (alpha-amylase) in flour and the gelatinization properties in starch and products containing starch. LIVE EXTRUSION WOWS VISITORS Brabender also provided a live demonstration of another product innovation in operation - TwinLab-F 20/40 is the name of this new, user-friendly, flexible food extruder. In terms of food and animal feed ext- rusion, it is ideal for product development and formu- lation enhancement purposes. Applications range from pasta, flat bread or snacks to animal or fish feed, even insect proteins. A wide range of different dies and sc- rew elements are available for this purpose. Texturized vegetable proteins (TVP) can be produced in combina- tion with the Modular Cooling Die. The live demonst- ration featuring extrudate made from soya accordingly attracted a great deal of interest from visitors to the booth. It has a texture similar to chicken. Simple snacks made of corn flour were also extruded. DEMO LABORATORY AND THE TRENDING “GLUTEN-FREE” TOPIC Brabender also showcased a demo laboratory fea- turing its proven 3-Phase-System at its booth. Visitors were able to examine the Farinograph, Extensograph and Amylograph as well as the GlutoPeak and the new ViscoQuick closely while measurements were being ta- ken. Brabender experts were continuously on hand at the demo laboratory to answer their specific questions. In keeping with the hot topic of “gluten-free”, Bra- bender presented the FarinoAdd-S300 - another inno- vation for the analysis of kneadable doughs and glu- ten-free flours, e.g. those made from corn or rice. This add-on component consists of a stamp and a clamp to attach the Measuring Mixer S 300 to the Farinograph-TS. Markus Löns expla- ins: “Doughs made from gluten-free flours are currently en vogue, but they are not very elastic. Because they don’t form a gluten network on account of a lack of gluten, you have to “force” them to be kneaded using a stamp. The clamp attachment prevents the dough from pressing upwards. This also me- ans that the kneading chamber cover is not raised out of the kneading space. This enables water and flour to mix better.” Brabender International Sales Meeting Prior to the iba show, around 50 international sales partners from more than 30 countries accepted Braben- der’s invitation to attend its International Sales Meeting in Duisburg. The program included product training and presentations about new instruments and trends as well as a workshop on potential, trends and the soluti- ons required to respond to those trends in international markets. iba 2018 Summary Markus Löns draws a final conclusion following the International Sales Meeting and trade fair: “We have received a great deal of positive feedback about the new products we presented. Our customers perceive us to be an innovative, market-focused company. The many conversations with our sales agencies and with professional visitors have confirmed to us that the topi- cs we have addressed mean we are headed in the right direction. At iba 2018 we successfully demonstrated what an effective innovator we are and I should like to thank the entire Brabender team for that.”