TECNICA MOLITORIA INTERNATIONAL 2013

vol. 64 - n. 14/A

TECNICA

yearly issue 2013

MOLITORIA INTERNATIONAL

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Supplement of the Italian

Vol. 64 - March 2013

2013 yearly issue

PAPERS DURUM WHEAT Phenolic acids in durum wheat and derived products: role and perspectives

58 M.A. D’Egidio - D. Martini F. Taddei - A. De Rossi I. Nicoletti - D. Corradini

GLUTEN-FREE BREAD Effectiveness of waxy rice and rice bran in delaying starch retrogradation during gel ageing

68 C. Cappa - M. Mariotti M. Lucisano

MYCOTOXINS Mycotoxins and grain-quality monitoring of durum and common wheat imports

76 R. De Pace - V. Menga - V. Vita C. Franchino - M.A. Dattoli - C. Fares

CHIRIOTTI

EDITORI srl

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Managing Director Giuseppe Chiriotti

Marketing Monica Pagliardi

Circulation Monica Primo

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Copyright© 2013 by Chiriotti Editori srl - All rights reserved Supplemento a Tecnica Molitoria n. 3, marzo 2013 - ISSN 0040-1862 - Spedizione in abb. postale Torino Autorizzazione n. 172 (5-5-1950) del Tribunale di Pinerolo - Printer: Tipolitografia Giuseppini - Pinerolo

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2013 yearly issue

DEPARTMENTS 88 - TECNICA MOLITORIA The Italian milling magazine Tecnica Molitoria, since 1950 90 - CEREAL CLEANING, DRYING & STORAGE Complete storage plants for every type of requirement - Automatic management of ventilation for stored grain - Cleaning and drying machines for maize and cereals 96 - SORTING Bühler Sortex opens new customer service centre in London - Versatile and multiple-configuration sorting machines 100 - MILLING EQUIPMENT Turnkey milling systems - Modern stone mill plants for grinding whole flour - Plansichter upgranding with tailor-made new frames to fit existing machines - Versatile and hygienic rollermills 105 - FEED MILL EQUIPMENT Sanitation plant for animal feed manufacturing 107 - MILLS Turnkey flour handling plant for intake, storage, blending and load-out 109 - PASTA & COUSCOUS PRODUCTION Multipurpose lines for different types of pasta, couscous, snack pellets - Machines and lines for couscous, dry pasta and special pasta - Automatic cutting groups and stamping machines for pasta and snacks 116 - FRESH PASTA PRODUCTION Compact pasta laboratory for all kind of fresh pasta shapes - Dry and fresh pasta, couscous and ready meal production lines 122 - DOSING, MIXING & HANDLING Conveying, dosing, mixing and packaging plants for powders - Raw material handling plants up to feeding the processing machines - Handling and conveying equipment at the new Ghigi pasta plant 127 - INGREDIENTS & FOOD STORAGE Storage and handling plants for raw materials and finished products - Efficient and flexible storage and handling systems for foods 132 - PEST CONTROL Real time and permanent rodent monitoring system 134 - PACKAGING Filling and bagging machines for feed additives - Packaging machines and lines for granular and powdery products 138 - ANCILLARY EQUIPMENT Spare parts and accessories for flour and feed mills - Automatic continuous lubrication in a flour milling plant - Twoway diverting valves for pneumatic conveying lines 143 - SUPPLIER NEWS New headquarters for Sea - Molitecnica Sud internationalization process - Italpack’s complete packaging solutions - Officine Loporcaro broadens its offer - Sustainability and energy-saving at the Golfetto Sangati production unit Turnkey plants for mills, pasta and feed manufacturers - Mulmix Facco wins contracts all over the world - P.L.P. liquid systems around the world 152 - EXHIBITIONS & MEETINGS Powtech forum for milling, dosing, weighing and agglomeration - Calendar of international events in Italy and worldwide events - International symposium on durum wheat 155 - ITALIAN SUPPLIER DIRECTORY 168 - ADVERTISER INDEX – INDEX OF COMPANIES MENTIONED IN THIS ISSUE

DURUM WHEAT

PHENOLIC ACIDS in durum WHEAT and derived PRODUCTS: role and perspectives

Keywords: phenolic acids, durum wheat, analytical methods, technological processes

Maria Grazia D’Egidio1* - Daniela Martini1,2 - Federica Taddei1 Antonella De Rossi3 - Isabella Nicoletti3 - Danilo Corradini3 Consiglio per la Ricerca e Sperimentazione in Agricoltura (CRA, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali) - Via Cassia 176 - 00191 Roma - Italy 2 Università Campus Biomedico - Via Alvaro del Portillo 21 - 00128 Roma - Italy 3 Consiglio Nazionale delle Ricerche - Istituto di Metodologie Chimiche - Via Salaria Km 29,300 00015 Monterotondo Stazione - Roma - Italy 1

*mariagrazia.degidio@entecra.it

58 - Tecnica Molitoria International - Yearly issue 2013

DURUM WHEAT ABSTRACT

INTRODUCTION

Food antioxidants, such as phenolic compounds, play a significant role for the defence of human body against oxidative stress, increasing the body natural resistance to oxidative damage. Cereals are known as a major source of a wide range of phenolic acids (PAs). In the wheat kernels the distribution of antioxidant components is not homogeneous and their concentration is greater in the external layers.

This study was focused on the optimization of analytical methods used for PAs extraction and identification in order to evaluate content and profile of these compounds in durum wheat and derived products obtained either by conventional or innovative technological processes.

The traditional milling process provides the removal of external layers and peripheral tissues determining a drastic reduction of PAs. The use of whole-grain products or the application of technological processes (i.e. debranning) could be a useful tool for preserving the PAs natural pool present in durum wheat.

The growing interest for general health amelioration of chronic diseases and prevention of the effects of aging directed consumer’s interest towards phytonutrients and mainly natural antioxidants derived from plants. Antioxidants may be defined as compounds that inhibit or delay the oxidation of other molecules by inhibiting the initiation or propagation of oxidizing chain reactions.

Antioxidants are important both for food preservation and for the defence of human body against the oxidative stress. Oxidative stress seems to result from an imbalance in the body between oxidants and antioxidants due to a decrease in natural cell antioxidant capacity or an increase in the amount or overproduction of reactive oxygen species (ROS) in the organism. Consumption of food rich in antioxidants may lead to scavenging of free radicals and ROS that could otherwise cause oxidative damage to biomolecules such as lipids, proteins and nucleic acids.

Plants are known to contain a wide range of chemical classes with antioxidant activity.

Great attention has been traditionally devoted to dietary antioxidants such as ascorbic acid, carotenoids, tocopherols, but also other food antioxidants, such as phenolic compounds, play a significant role increasing the human body natural resistance to oxidative damage (Liyana-Pathirana and Shahidi, 2006). The antioxidant activities of phenolic compounds is mainly attributed to their redox properties, which allow them to act as reducing agents, hydrogen donors and quenchers of singlet oxygen. Increased consumption of plant-derived phenolics has been related to a reduced risk of degen-

Tecnica Molitoria International - Yearly issue 2013 - 59

DURUM WHEAT erative diseases (i.e. cardiovascular diseases, cancer, and other chronic diseases). Phenolic acids (PAs), generally recognized as potent antioxidants, are secondary metabolites widely distributed in the plants and in term of their dominance they are second only to flavonoids.

Cereals are known as a major source of a wide range of PAs belonging to hydroxycinnamic acids and hydroxybenzoic acids de-

Fig. 1 - Wheat kernel morphological features.

rivatives; these include ferulic, p-coumaric, p-hydroxybenzoic, vanillic and syringic acids. Naturally occurring antioxidants such as ferulic acid have been recognized as important therapeutic agents against neurovegetative disorders such as Alzheimer disease (Kanski et al., 2002) where the oxidative stress plays a crucial role: ferulic acid serves as potent inhibitor for hydroxyl and peroxyl radicals thereby acting against

60 - Tecnica Molitoria International - Yearly issue 2013

oxidative stress. Adom et al. (2003) reported that ferulic acid was the major phenolic acid in wheat; Zhou et al. (2004) reported that approximately 57-77% of total phenolics in wheat were composed of ferulic acid, thus suggesting the use of ferulic acid as marker of wheat antioxidants.

In the wheat kernels the distribution of antioxidant components is not homogeneous and their concentration is greater in the external layers (fig. 1). Wheat grains are traditionally processed for the preparation of the most wheat-based food products and mostly refined flour/semolina is used. The milling process of wheat includes the removal of external layers; peripheral tissues such as germ and envelopes are generally eliminated in the so-called bran fraction as by-products.

It has been demonstrated that the bran fraction alone has a higher antioxidant activity than that of other milling fractions. Zhou et al. (2004) pointed out that antioxidants, including PAs, are concentrated in the aleurone layer of the wheat bran; Mateo Anson et al.

(2008) showed that the higher the proportion of aleurone material in wheat fractions, the higher the antioxidant capacity observed for these fractions.

Moreover, numerous epidemiological studies investigated the potential health benefits of consuming more wholegrain foods and the relative data indicated that increased consumption of whole grains may reduce the incidence of chronic diseases and certain types of cancer. Such beneficial effects have been ascribed to the presence of dietary fiber and a variety of phytochemicals such as PAs. PAs occur in wheat as soluble free and conjugated forms and as insoluble bound forms.

The determination of the total amount of PAs is currently performed by spectropho-

DURUM WHEAT tometric methods based on the Folin-Ciocalteau reaction using ferulic acid as the standard (Hirawan et al., 2010), whereas reversed phase high performance liquid chromatography (RP-HPLC) is the technique of choice for the identification and quantification of individual PAs, using a variety of RP columns eluted by increasing the concentration of either acetonitrile or methanol in the mobile phase containing an acidic additive (Hirawan et al., 2010; Wang et al., 2013). The qualitative and quantitative analysis by RPHPLC is performed after the extraction of soluble free and conjugated PAs and insoluble bound forms of PAs, which are currently extracted in separated fractions by a combination of multistep liquid-liquid extraction, cleanup procedures and alkaline hydrolysis of either the supernatant or the residue from the initial liquid-liquid extraction (Li et al., 2008) In this work PAs content and profile were studied in different milling fractions of durum wheat and derived products and compared with wholemeal products. A no traditional technological approach such as debranning was also studied in order to enhance the value of the resulting bran fraction as excellent source of raw material with potential application as nutraceuticals and functional food ingredients.

MATERIAL AND METHODS Samples A widespread Italian durum wheat cultivar (Duilio) was considered for this study. Durum wheat grains were ground by conventional milling process on a pilot plant with three breaking and three sizing rolls (BĂźh-

ler MLU 202) in order to obtain semolina and by-products. Semolina was processed by experimental press (Namad) to obtain spaghetti dried at low temperature by an experimental drier (Afrem, France). Grains were also processed by a micronization pilot plant (Separ Micro-System) to obtain a wholemeal used to produce pasta with the same technological conditions adopted for the traditional one. Durum wheat grains of cv Duilio were also subjected to the debranning process by using a laboratory machine with an abrasive stone element; debranning process was performed on kernels after hydration with 3% water and a resting time of 15 minutes, because the pre-hydration made the tegument layers less crumbly, allowing a more regular and homogeneous removal (Bottega et al., 2009). For debranning, 12 subsequent time intervals, each of 15 seconds, were applied.

Identification and quantification of PAs by RP-HPLC The extraction of PAs (soluble free and conjugated and insoluble bound forms) was performed in duplicate according to the procedure proposed by Li et al. (2008) with minor modifications (fig. 2). Separation, identification and quantification of PAs were carried out by RP-HPLC using a Shimadzu LC-10AVP system consisting of an SCL-10AVP system controller, two LC-10ADsolvent delivery units, a SPD-M10A specVP trophotometric photodiode array (PDA) detector, a CTO-10ASVP column oven, a DGU-14A on-line vacuum membrane degasser, and a Rheodyne (Cotati, CA, Usa) Model 8125 semi-micro injection valve with a 5 ÂľL sample loop. Instrument control and data acquisition and processing were performed

Tecnica Molitoria International - Yearly issue 2013 - 61

DURUM WHEAT by the Shimadzu Class VP 5.6 HPLC data system on a Pentium II 400 PC compatible computer. A Polaris C18A column (150 x 2.0 mm ID, 5 µm; Varian Inc. Lake Forest, CA) with a C18 (30 x 2 mm, 5 µm) guard cartridge column was employed at controlled temperature of 30°±1°C. PAs were separated by a multi-segments gradient of increasing concentration of acetonitrile in water acidified with 2.0% (v/v) formic acid, at a flow rate of 0.2 mL/min. UV-Vis spectra were recorded in the 210-600 nm range, and the chromatograms were acquired at 254, 280, and 320 nm.

The identification of individual analytes was performed on the basis of their retention times and collected UV spectra, compared with those of authentic standard solutions.

Stock solutions of each standard compound were prepared by dissolving weighted amounts of each standard in 80% (v/v) methanol-water mixture. These solutions were individually injected into the HPLC column and eluted using the above gradient elution programs to determining their chromatographic retention times and collecting UV spectra by the PDA detector. The identified PAs were quantified by the internal standard method using five points regression graphs of the UV absorption data collected at the wavelength of maximum absorbance of each identified PA, which were determined by the PDA spectra acquired in the wavelength range 210-600 nm. Calibration graphs of PA standards were constructed using authentic standards that had undergone the same extraction procedure to ensure that losses due to the extraction were accounted for. All samples were analyzed in triplicate, and the concentrations of individual PAs were expressed in milligrams per kilogram (mg/kg) of dry matter (dm).

62 - Tecnica Molitoria International - Yearly issue 2013

RESULTS AND DISCUSSION Preliminary experiments were devoted to optimize the methods employed for the extraction of PAs from the different milling fractions of durum wheat and for their subsequent identification and quantification by RP-HPLC, using a narrow bore C-18 column operated under gradient elution mode with the starting eluent and the gradient former consisting of water and acetonitrile, respectively. Formic acid was incorporated at concentration of 2% (v/v) into the starting eluent to control the protonic equilibrium at acidic pH value, in order to keep carboxyl and hydroxyl groups of the analytes in their protonated form. This in order to avoid peak broadening caused by the simultaneous presence of protonated and ionized forms of the PAs and to improve their hydrophobic interactions with the C-18 stationary phase.

The developed method allowed the complete separation, in less than 40 min, of all PAs potentially present in our samples. The separation by RP-HPLC of 3,5-dichloro-4-hydroxybenzoic acid (employed as the internal standard) and the soluble conjugated PAs p-hydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, sinapic acid and ferulic acid extracted from wholemeal is shown in fig. 3.

In order to obtain accurate and reliable analytical data, the developed RP-HPLC method was validated according to the International Conference on Harmonization (ICH) guidelines (ICH 1997) and applied for the identification and quantification of the individual PAs extracted as soluble free and conjugated forms and as insoluble bound forms from different milling fractions and from traditional and wholemeal dried pasta. The content of the individual soluble free and conjugated

DURUM WHEAT

Fig. 2 - Scheme of the PAs extraction method.

Fig. 3 - RP-HPLC separation of soluble conjugated PAs extracted from wholemeal. Column and experimental conditions as reported in the text; peak identity: p-hydroxybenzoic acid (1), vanillic acid (2), syringic acid (3), p-coumaric acid (4), ferulic acid (5), sinapic acid (6) and 3,5-dichloro4-hydroxybenzoic acid (7). Compound (7) was incorporated into the sample of wholemeal as the internal standard.

Tecnica Molitoria International - Yearly issue 2013 - 63

DURUM WHEAT PAs and of the insoluble bound PAs extracted from the wholemeal sample is reported in tab. 1. As expected from previous findings (Li et al., 2008; Hirawan et al., 2010), PAs are mainly present in the bound form followed by conjugated form, whereas free form is present in a very small amount. Ferulic acid is the most abundant in the bound form, while in the conjugated form sinapic acid prevails.

Results of the quantitative analysis of soluble free and conjugated PAs and of insoluble bound PAs on the three milling fractions and the two dried pasta samples show that the content of each PA in the three different forms differs significantly among milling fractions and type of dried pasta, as it is shown in fig. 4, which displays the observed differences in the PAs contents as the percentage change of each PA compared to its content in the wholemeal; for this reason not all PAs are reported but only those revealed and quantified in the wholemeal. Changes in the content of PAs were compared with the amounts present in the wholemeal, representing the reference material against which to compare the modifications induced by technological processes.

As regard the milling process, natural compounds present in the kernel are concentrated in the bran, whereas in semolina are gener-

ally present in lower amount. Pasta-making process does not affect significantly the PAs content of semolina and pasta produced by wholemeal shows a level similar or slightly higher than that initially present in the kernel.

Further RP-HPLC analyses were carried out to identify and quantify insoluble bound PAs in samples extracted from the different fractions obtained by debranning wheat grain at subsequent time intervals, as reported in the Experimental sections. Results of these analyses are reported in fig. 5 as histograms depicting the content of ferulic acid in the fractions corresponding to the different peripheral layers of wheat grain subjected to the debranning process. Ferulic acid represents a good marker of the aleurone layer in the kernel and therefore could be a useful index of the progressive removal of peripheral parts; as expected, this acid is the predominant one and maintains quite similar levels until sixth debranning time, after that a regular and consistent decrease is observed. Fig. 6 displays the percentage distributions of PAs in selected debranning fractions. Ferulic acid was the most abundant PA in all fractions, accounting for 91% of the total PAs. The contents of the other five PAs varied proportionally to that of fer-

Table 1 - Content of free, conjugated and bound PAs in wholemeal - mg/kg, dm (±SD)*.

p-hydroxybenzoic acid vanillic acid syringic acid p-coumaric acid ferulic acid

sinapic acid

Retention time* min (±SD)

12.14 (±0.19)

15.99 (±0.18) 20.14 (±0.20)

29.39 (±0.16)

31.22 (±0.10)

31.81 (±0.07)

Free form Conjugated form Bound form

nq 5.00 (±0.35) nq

1.56 (±0.07) 12.44 (±0.44) 4.01 (±0.06)

0.69 (±0.05) 2.22 (±0.05) 22.42 (±0.20)

7.77 (±0.38) 35.42 (±1.29) 752.56 (±5.14)

1.18 (±0.04) 90.99 (±0.41) 30.08 (±0.26)

nd 1.72 (±0.23) 1.83 (±0.07)

*Average values of triplicate analysis; SD, standard deviation; nd, not detected; nq, not quantified.

64 - Tecnica Molitoria International - Yearly issue 2013

Total

11.20 147.79 810.90

DURUM WHEAT

Fig. 4 - Variations in the content of soluble free (4a), conjugated PAs (4b) and of insoluble bound PAs (4c) in the different milling fractions and dried pasta. The histograms depict the percentage variation of each PA compared to its content in the wholemeal.

Tecnica Molitoria International - Yearly issue 2013 - 65

DURUM WHEAT

Fig. 5 - Content of ferulic acid in samples extracted from different debranning fractions. Each time (T) represents interval of 15 seconds of subsequent debranning.

ulic acid with the result that the percentage amount of each PA was almost the same in all fractions. These results are in accordance with Peyron et al. (2002) who found that the concentration in phenolic acids was at least 40 times higher in aleurone layer than in the starchy endosperm but, despite this large difference, the proportion of each compounds was roughly similar in the two botanical tissues.

CONCLUSIONS The whole kernels of durum wheat represent a good source of antioxidants, specifically of phenolic acids. Along durum wheat chain, the traditional milling process is the

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more critical step and PAs concentration is drastically reduced in the refined products (i.e. semolina), while is much higher in the outer layers of the grains (bran). Whole grains and bran are a natural source of PAs and more generally of bioactive compounds, but in the most pheripheral layers also different contaminants (i.e. mycotoxins, heavy metals, etc.) can be present, so debranning process can be successfully applied in order to obtain derived products rich in bioactive compounds and jointly of suitable hygienicsanitary quality. Bran fraction obtained by debranning process may be also used as a value-added product in the preparation of functional food ingredients and/or for enrichment of semolina/flour for positive effects on human health.

DURUM WHEAT

Fig. 6 - Percentage distributions of PAs in selected debranning fractions. Data related to T1 (6a), T3 (6b), T6 (6c) and T12 (6d) are shown.

REFERENCES Adom K.H., Sorrells M.E., Liu R.H. “Phytochemical profiles and antioxidant activity of wheat varieties”. J. Agric. Food Chem., 51: 7825-7834, 2003.

Bottega G., Cecchini C., D’Egidio M.G., Marti A., Pagani M.G. “Debranning process to improve quality and safety of wheat and wheat products”. Tecnica Molitoria International, 60, n. 10/A: 67-78, 2009.

Hirawan R., Ser W.Y., Arntfield S.D., Beta T. “Antioxidant properties of commercial, regular- and whole-wheat spaghetti”. Food Chem., 119: 258-264, 2010.

International Conference on Harmonization, “Q2B: Validation of analytical procedures: methodologies; availability”. Federal Register, 62: 27463-27467, 1997.

Kanski J., Aksenova M., Stoyanova A., Butterfield DA. “Ferulic acid antioxidant protection against hydroxyl and peroxyl radical oxidation in synaptosomal and neuronal cell protection culture systems in vitro: structureactivity studies”. J. Nutr. Biochem., 13: 273-281, 2002.

Li L., Shewry P.R., Ward J.L. “Phenolic acids in wheat va-

rieties in Healthgrain diversity screen”. J. Agric. Food Chem., 56: 9732-9739, 2008.

Liyana Pathirana C.M., Shahidi F. “Antioxidant properties of commercial soft and winter wheats (Triticum aestivum L.) and their milling fractions”. J. Sci. Food Agric., 86: 477-485, 2006.

Mateo Anson N., Berg V.D.R., Havenaar R., Bast A., Haenen G.R.M.M. “Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.)”. J. Agric. Food Chem., 56: 5589-5594, 2008.

Peyron S., Surget A., Mabille F., Autran J.C., Rouau X., Abecassis J. “Evaluation of tissue dissociation of durum wheat grain (Triticum durum Desf.) generated by milling process”. J. Cereal Sci., 36: 199-208, 2002.

Wang L., Yao Y., He Z., Wang D., Liu A., Zhang Y. “Determination of phenolic acid concentrations in wheat flours produced at different extraction rates”. J. Cereal Sci., 57: 67-72, 2013.

Zhou K., Laux J.J., Yu L. “Comparison of Swiss red wheat grain and fractions for their antioxidant properties”. J. Agric. Food Chem., 52: 1118-1123, 2004.

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gluten-free bread

Effectiveness of WAXY RICE and RICE BRAN in delaying STARCH RETROGRADATION during gel ageing

Keywords: gel, rheology, starch retrogradation, gluten-free bread

Carola Cappa - Manuela Mariotti* - Mara Lucisano Department of Food, Environmental and Nutritional Sciences (DeFENS) - UniversitĂ degli Studi di Milano Via G. Celoria 2 - 20133 Milano - Italy *manuela.mariotti@unimi.it

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gluten-free bread ABSTRACT

INTRODUCTION

Gluten-free baked products contain a high amount of starch that it is mostly responsible for their rapid loss of softness during ageing, mainly caused by starch retrogradation. The aim of this research was to evaluate the mechanical and rheological properties of gels obtained from corn starch (CS), rice flour (RF) and their mixtures. Furthermore, the capability of waxy rice flour (WRF) and rice bran (RB) to reduce starch retrogradation, when added at different ratios (25 and 50%), was investigated in order to increase the shelf-life of starch-containing foods. Gels were prepared by means of the Brabender MicroVisco-Amylograph (MVA) and their rheological properties, during a 7 days storage period at 4°C, were evaluated both through compression test (TA-HDplus Texture Analyzer) and strain and frequency sweep test (Physica MCR 300 Rheometer).

During ageing, gels stiffness increased at different extents and rates. Samples containing CS showed the highest consistency. On the contrary, WRF originated very weak gels and resulted more effective than RB in delaying gel hardening. The presence of WRF or RB, both at 25 and 50%, strongly reduced G’ values of the mixtures containing CS or RF. For the same gels, G’ curves overlapped up to 7 days storage, indicating a very slow hardening kinetic. The results obtained in this research thus highlighted the possibility to enhance the shelflife of gluten-free baked products, by including WRF and/or RB among the other ingredients.

Gluten-free baked products contain a large amount of starch, whose behaviour during process and storage greatly influences the final products quality and shelf-life. As reported by Lii et al. (1995), the formation of a gel or a paste is one of the main events that controls the texture and quality of starchcontaining foods. Gel structure depends on many factors, such as starch source and concentration, amounts and types of amylose and amylopectin leached out from starch granules, interactions among amylose, amylopectin and granules, besides heating and cooling conditions in terms of treatment temperature, length and rate (Mariotti et al., 2005). In particular, starch retrogradation is the major phenomenon involved in bread staling. Different actions can be taken to delay bread staling such as the use of enzymes (maltogenic α-amylase or lipase) or the addition of monoglycerides that limit starch granule swelling and rupturing during baking (Delcour and Hoseney, 2010). Also fibres may play a positive effect on quality parameters related to bread staling, such as crumb softness and springiness (Wang et al., 2002), thanks to the increase of the water absorption of the dough. Bread staling is also affected by the amount of protein and starch in the formulation (Kim and D’Appolonia, 1977) and by the total or partial replacement of regular wheat flour with waxy flours (Park and Baik, 2007; Morita et al., 2002; Hung et al., 2007).

The rheological properties provided by the starchy matrix to the final product appear to be of great importance in gluten-free (GF) breadmaking. Up to now, instruments such as the Rapid Visco Analyzer and the Brabender Viscoamylograph have been used as stand-

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gluten-free bread ard analytical tools to assess the pasting characteristics of starch and flour suspensions during heating and cooling cycles (Shuey and Tipples, 1980; Tsai et al., 1997; Mariotti et al., 2009); whereas dynamic oscillatory rheometry has been frequently applied to study the viscoelastic properties of starch gels (Lii et al., 1995; Hsu et al., 2000).

The aim of this research was to evaluate the rheological properties of gels obtained from corn starch, rice flour and their mixtures, and the capability of waxy rice flour and rice bran to reduce starch retrogradation, when added at different ratios to the starchy matrix.

MATERIALS AND METHODS In this study, corn starch (CS) and rice flour (RF) were chosen as principal ingredients, being the main responsible for the texture of many GF products. Waxy rice flour (WRF) and rice bran (RB) were selected as potential alternative and/or additional raw materials to reduce GF bread staling.

CS was provided by Roquette Frères (Lestrem, France); RF, WRF and RB by BeneoRemy NV (Leuven-Wijgmaal, Belgium).

Seven different mixtures (50CS-50RF; 50CS-50WRF; 50CS-50RB; 50RF-50WRF; 50RF-50RB; 50CS-25RF-25WRF; 50CS25RF-25RB) were prepared (Hobart mixer; 5 min mixing at 25°C). Ratios among the different flours were chosen to simulate the proportions existing among the different ingredients in the most common GF bread formulations.

The moisture content of the raw materials was determined according to the Official Standard Method AACC 44-15A (2000). The total nitrogen content was evaluated accord-

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ing to the Official Standard Method AOAC 920.87 (1999), and the protein content was calculated adopting 5.95 as conversion factor. The amount of total starch (TS) was determined using the Total Starch Assay Kit (Megazyme International Ireland Ltd., Bray Business Park, Bray, Co. Wicklow, Ireland).

All these determinations were made at least in duplicate (n≥2). The amylose content was assessed by the UNI ISO 6647 Method (1991) and expressed as the proportion by weight of amylose (g/100 g db).

The pasting properties of the raw materials and their mixtures were evaluated (n≥6) with a Brabender Micro-Visco-Amylograph (MVA; Brabender OHG, Duisburg, Germany): 12 g sample/100 mL H2O (on a 14% moisture basis); speed: 250 min-1; measuring range: 300 cm•gf; temperature increase/decrease: 3°C/min; temperature profile: heating from 30° up to 95°C, holding at 95°C for 30 min, cooling from 95° to 30°C. The following indices were considered: pasting temperature (PT, °C; temperature at which an initial increase in viscosity occurs), peak viscosity (PV, Brabender Units, BU; maximum paste viscosity achieved during the heating cycle), final viscosity (FV, BU; paste viscosity achieved at the end of the cooling cycle), and setback (SB, BU; index of the viscosity increase during cooling, corresponding to the difference between FV and the minimum viscosity reached after the holding period at 95°C).

The rheological properties of the gels (obtained from the MVA as previously reported) were evaluated after 30 min at 25°C (t0) and after 1 (t1), 2 (t2), 3 (t3), 4 (t4), and 7 (t7) days of storage at 4°C. Before each trial, gels were conditioned at 25°C for 30 min.

For texture analysis, 18 g of each gel were submitted to compression with a cylindri-

gluten-free bread cal probe (diameter: 3.5 cm) at a crosshead speed of 1 mm/s (10N load cell), up to 30% deformation by using a TA-HDplus Texture Analyzer (Stable Micro Systems, Surrey, UK). Gel stiffness was calculated by the slope of the first linear trait of the compression curve, as an index of gel hardness. At least five replicates (n≥5) were performed for each sample and for each storage time.

For dynamic rheological measurements, a Physica MCR300 Rheometer (Anton Paar GmbH, Graz, Austria) equipped with a corrugated parallel plate system (diameter: 2.5 cm), set at a gap of 1 mm, was used. After loading the sample, the excess of gel was trimmed off and the sample was allowed to rest for 5 min at 25°C, before starting the tests: strain sweep test (1Hz, 0.01-300% strain), frequency sweep test (1% strain, 0.110Hz frequency). Storage modulus (G’) and viscous modulus (G’’) of gels were measured.

All the measurements were performed in triplicate (n=3).

Analysis of variance (ANOVA) was performed using the Least Significant Differences (LSD) test to compare sample means; differences were considered significant at P<0.05 (Statgraphic Plus for Windows 5.1).

RESULTS AND DISCUSSION Pasting properties of the different raw materials and mixtures The viscoamylographic indices of the different raw materials and mixtures, whose composition is shown in table 1, are reported in fig. 1. CS and RF presented the highest pasting viscosity (PV) values, and CS showed the highest potential retrogradation ability – underlined by the gel set back values (SB, 877±47BU) – indicating their tendency to form strong gels. On the contrary, WRF, characterized by an amylose content of 0.7 g/100 g db, exhibited a lower pasting temperature if compared with RF (65° and 74°C, respectively) and the lowest increase of viscosity during the cooling phase (SB, 370±11BU). The presence of WRF in the mixtures thus determined a SB reduction, dependent not only on the total starch amount of the samples but also on the properties of the raw material used. Rice bran – presenting the lowest total starch content and the highest level of fibre – did not form a gel in the experimental conditions adopted during the MVA test. Thus,

Table 1 - Raw material characterization.

Sample

CS

RF WRF RB

Moisture (g/100 g)

Protein (g/100 g db)

Total starch (g/100 g db)

Amylose (g/100 g db)

11.05±0.03c - 97.97±1.30c 26.3 9.24±0.01b 8.06±0.04b 86.94±1.97b 26.2 12.31±0.01d 7.22±0.03a 88.61±2.18b 0.7 5.03±0.05a 14.44±0.05c 20.35±0.25a 1.5

Abbreviations used: CS, corn starch; RF, rice flour; WRF, waxy rice flour; RB, rice bran.

Note: values followed by different letters in the same column are significantly different (P<0.05).

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gluten-free bread

Fig. 1 - Pasting properties of the raw materials and their mixtures.

Fig. 2 - Stiffness of the gels stored at 4째C up to 7 days.

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gluten-free bread when it was used in combination with CS or RF and embedded into the starchy matrix, an important decrease of viscosity was evidenced, due to its physical interference during gel networking.

Gel hardness by compression tests As evidenced in fig. 2, CS gel evaluated 30 min after production showed the highest consistency (1.20 N/mm), while WRF gel exhibited the lowest one (0.08 N/mm). A significant correlation was found between gel stiffness and viscoamylographic final viscosity (r=0.771, P<0.01), indicating that the gels formed into the MVA maintained their properties even when evaluated in different shear conditions. With regards to gel ageing, the consistency of the samples increased at different extents and rates. After 7 days of storage, CS gel was still characterized by the highest stiffness (3.34±0.11 N/mm), and the same was observed for 50CS-50RF gel among the binary mixtures (3.33±0.03 N/mm). CS and RF coupling, actually very frequent in the commercial blends used for gluten-free bread production, originated gels highly given to hardening. When ternary mixtures were tested (50CS-25RF-25WRF and 50CS-25RF-25RB), WRF resulted more effective than RB in delaying gel hardening; in fact, the presence of WRF in the blend determined lower stiffness increase during ageing in comparison to RB, although RB was more effective against gel hardening at t0. Gel stiffness, evaluated after 7 days of storage, was positively correlated (r=0.806; P<0.05) with the viscoamylographic SB values, indicating how this parameter could usefully predict the retrogradation behaviour of starchy systems during storage. As retrogradation is one of the main events in-

fluencing bread staling, the monitoring of the viscoamylographic properties of the ingredients (raw materials and mixtures) used in the gluten-free recipes could represent a convenient tool for improving bread formulation.

Viscoelastic properties of gels Small amplitude oscillatory measurements provide simultaneous information on the elastic (G’, storage modulus) and viscous (G’’, loss modulus) nature of the materials.

In the strain sweep curves, at lower level of strain, G’ exceeded G’’, suggesting a solidlike behaviour of the gels. The heating/ cooling treatments occurring during gel formation inside the viscoamylograph, in fact, have induced the networking of the gelatinized starch. At higher strains, a cross-over point between G’ and G’’ was observed at every storage time for samples WRF, 50RF50WRF and 50RF-50RB, whereas for the other gels, characterized by slower retrogradation kinetics, the same phenomena was evidenced only after some days of storage, when gels increased their consistency and fractured under the higher strains applied (data not shown).

The highest G’ values were registered for CS and 50CS-50RF gels, while WRF originated very weak gels. The addition of WRF both at 25% (data not shown) or 50% concentration strongly reduced G’ values of the mixtures containing CS or RF. The same effect was observed also when RB was added to the mixture, both at 25% (data not shown) and 50%. These data, even if recorded under different testing conditions, are in agreement with those obtained from the compression test. In fact, a significant correlation was found between fresh made gel stiffness and

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gluten-free bread G’ (r=0.925, P<0.0001) evaluated at 1Hz, suggesting that both these parameters can be used to monitor gel characteristics. Considering the G’ curves obtained from the

Fig. 3 - Storage modulus (G’) of selected gels stored at 4°C for 0 (■), 1 (●), 2 ( ), 3 (♦), 4 (), 7 (▲) days.

*

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frequency sweep tests at the different ageing times (fig. 3), it was evident how CS, RF and 50CS-50RF curves shifted progressively towards higher values, while WRF curves were

gluten-free bread virtually overlapped, indicating once again the maintenance of constant characteristics over time.

CONCLUSIONS The high amount of starch included in gluten-free baked products is mostly responsible for their quality decay, mainly due to a rapid loss of crumb softness. As highlighted in this study, CS and RF coupling, very frequent in commercial blends for gluten-free bread production, originated gels characterized by high values of stiffness and G’, but highly subjected to hardening, as demonstrated by the sharp increase of this parameter after 7 days of storage. On the contrary, WRF (that contains a limited amount of amylose) and RB (due to its low starch content and its high level of fiber) originated very weak gels and resulted very effective in delaying gel hardening. WRF, in particular, came out to be more effective than RB. Both WRF and RB, at 25 and 50% level of substitution, however, strongly reduced stiffness and G’ values of the mixtures containing CS or RF and, for the same gels, G’ curves overlapped up to seven days, indicating very slow hardening kinetics. Therefore, WRF and RB seem to be potentially effective in enhancing the shelflife of GF baked products when included in the starchy matrix.

The next ongoing step is the identification of the proper amount of WRF and/or RB to be included in GF bread formulations, in order to allow both an appropriate workability of the dough – that may result too sticky, as reported by Morita et al. (2002) and by Yi et al.

(2009) – and the maintenance of the softness of the product during a prolonged storage, thus assuring a good consumer acceptability.

REFERENCES American Association of Cereal Chemists (AACC). Approved Methods of the AACC. St Paul, MN, Usa, 2000.

Association of Official Analytical Chemists (AOAC). Official Methods of Analysis. Gaithersburg, MD, Usa, 1999.

Delcour J.A., Hoseney R.C. “Principles of Cereal Science and Technology”. AACC International, Inc., St. Paul, MN, Usa, 2010.

Hsu S., Lu S., Huang C. “Viscoelastic changes of rice starch suspensions during gelatinization”. Journal of Food Science, 65(2): 215-220, 2000.

Hung P.V., Maeda T., Morita N. “Dough and bread qualities of flours with whole waxy wheat flour substitution”. Food Research International, 40: 273-279, 2007.

Kim S.K., D’Appolonia B.L. “Bread staling studies. I. Effect of protein content on staling rate and bread crumb pasting properties”. Cereal Chemistry, 54: 207-215, 1977.

Lii C.Y., Shao Y.Y., Tseng K.H. “Gelation mechanism and rheological properties of rice starch”. Cereal Chemistry, 72(4): 393-400, 1995.

Mariotti M., Sinelli N., Catenacci F., Pagani M.A., Lucisano M. “Retrogradation behaviour of milled and brown rice pastes during ageing”. Journal of Cereal Science, 49(2): 171-177, 2009.

Mariotti M., Zardi M., Lucisano M., Pagani M.A. “Influence of the heating rate on the pasting properties of various flours”. Starch/Stärke, 57(11): 564-572, 2005.

Morita N., Maeda T., Miyazaki M., Yamamori M., Miura H., Ohtsuka I. “Dough and baking properties of highamylose and waxy wheat flours”. Cereal Chemistry, 79(4): 491-495, 2002.

Park C.S., Baik B-K. “Characteristics of French bread baked from wheat flours of reduced starch amylose content”. Cereal Chemistry, 84(5): 437-442, 2007.

Shuey W.C., Tipples K.H. “The Amylograph Handbook”.

The American Association of Cereal Chemists, St. Paul, MN, Usa, 1980.

Tsai M.L., Li C.F., Lii C.F. “Effects of granular structures on the pasting behaviour of starches”. Cereal Chemistry, 74(6): 750-757, 1997.

UNI, Ente Italiano di Normazione. Norma UNI-ISO 6647. Determinazione del contenuto di amilosio. Milano. Italy, 1991.

Wang J., Rosell C.M., de Barber C.B. “Effect of the addition of different fibres on wheat dough performance and bread quality”. Food Chemistry, 79: 221-226, 2002.

Yi J., Kerr W.L., Johnson J.W. “Effects of waxy wheat flour and water on frozen dough and bread properties”. Journal of Food Science, 74(5), E278-84, 2009.

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MYCOTOXINS

mycotoxins and grain-quality monitoring of durum and common wheat imports

Keywords: mycotoxins, aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, durum wheat, common wheat, quality

R ita De Pace1 - Valeria Menga2 - Valeria Vita1 - Cinzia Franchino1 Maria assunta Dattoli2 - Clara Fares2* S.S. Micotossine e Tecniche Immunoenzimatiche - IZS di Puglia e Basilicata Via Manfredonia 20 - 71100 Foggia - Italy 2 CRA-CER, Centro di Ricerca per la Cerealicoltura - S.S. 16 Km 675 - 71100 Foggia - Italy 1

*clara.fares@entecra.it

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MYCOTOXINS ABSTRACT The Istituto Zooprofilattico of Puglia and Basilicata is an accredited analytical laboratory for major mycotoxins (Article 12, EC Regulation 882/2004).

During 2010, analytical controls for mycotoxins were started on durum and common wheat imported through the Italian Sea, Air and Frontier Health Offices of Bari and Manfredonia.

In the mycotoxins analysis, >80% of the tested samples were contaminated by detectable levels of the mycotoxins, with 5% with an aflatoxin B1 content over the EC Regulations limit, and 1.7% with a deoxynilvalenol content over the EC Regulations limit. These samples were also analysed for quality traits, which showed: 25% of all of the samples had test weights <80 kg; 4.2% had protein content <13%; 40% had gluten index <66; 30% had yellow index b* <24; about 50% had flour strength W between 100 and 200; and almost 40% had a tenacity to extensibility (P/L) ratio >1.5.

INTRODUCTION In recent years, increasing attention has been paid to food safety, including that of cereals, which are one of the food matrices at highest risk of contamination by mycotoxins. According to data obtained from monitoring studies conducted worldwide and to results of toxicological studies, maximum limits for mycotoxin concentrations in cereals and cereal-based foods were established in the European Commission (EC) Regulations 1881/2006 and 1126/2007. For instance, for the mycotoxin deoxynivalenol, the tolerable daily intake is 1 Âľg/kg body weight (EC Scientific Committee for Food, 856/2005).

In human, mycotoxins have immunosuppressive, organotoxic, teratogenic and carcinogenic effects (Pestka and Smolinski, 2005; Gallo et al., 2010). From the data provided by the Food and Agricultural Organisation of the United Nations, about 25% of crops around the world are contaminated (Caloni and Nebbia, 2009).

Recent studies have shown a considerable increase in the levels of deoxynivalenol and its conjugate deoxynivalenol-3-glucoside in malt and beer that has occurred through unprocessed barley (Kostelanska et al., 2009).

Baking processes generally reduce the levels of deoxynivalenol in bread (Bretz et al., 2006).

However, recently studies have shown that when improver enzyme mixtures are used in bakeries as a dough ingredient, there can be increases of up to 145% of this deoxynivalenol-3-glucoside conjugated form in the fermented dough, and up to about a 120% increase in the bread (Kostelanska et al., 2011).

The Italian pasta-making industry produces pasta with durum wheat semolina that is obtained by blending the best quality national

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MYCOTOXINS and foreign durum wheat semolina. The quality of pasta, as is currently understood, is determined mainly by the technological characteristics of the semolina, which must have adequate amounts of gluten and carotenoids to guarantee a product with excellent nutritional and cooking qualities. The quantity and quality of gluten are the basis in the making of pasta according to high organoleptic standards. The presence of an adequate amount of carotenoids is crucial for the colour of the pasta.

The aim of the present study was to report the results of a survey on safety and quality characteristics of common and durum wheat imported into Italy during 2010 and in the first two months of 2011.

MATERIALS AND METHODS Sample collection and milling The grain in the holds of ships or trucks was sampled by the technical staff of the Italian Sea, Air and Frontier Health Offices (Uffici di SanitĂ Marittima, Aerea e di Frontiera; USMAF) of Bari and Manfredonia, in accordance with the procedures established by EC Regulation 401/2006. The grain lots of around 1,500 tons were divided into sub-lots of 500 tons, which then form a number of incremental samples of about 100 tons, from which three laboratory samples of 10 kg are taken.

Generally dynamic sampling was used, with the laboratory samples collected at different times from the moving grain on conveyor belts, or using automatic samplers. This procedure ensures more uniform distribution of mycotoxins in the samples, as these are generally shown a patchy distribution (Caloni and Nebbia, 2009).

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Extraction and quantification of mycotoxins The procedures specified by manufacturers of the relevant immunoassay kits were used for the extraction of the mycotoxins from these wheat samples. According to the validity of tests defined by EC Decision 2002/657/EC and EC Reg. 401/2006, kits were used for the following mycotoxins: aflatoxin B1 (Tecna; code Ma314), deoxynivalenol (R-Biopharm; code 5906), ochratoxin A (R-Biopharm; code R1311), and zearalenone (R-Biopharm; code R1401).

The ELISA competitive enzyme immunoassays for quantitative analysis of these mycotoxins were developed according to the manufacturer instructions. The results of the analysis were obtained photometrically at a wavelength of 450 nm, using a microplate reader (Anthos HT-2). The concentrations given by the assays were then corrected by a factor that takes into account the recovery of the method for the sample preparation from the original cereal, as calculated during the validation. These enzyme immunoassay kits have been validated according to EC Decision 2002/657/EC, relating to the performance of analytical methods and the interpretation of the results. These kits are also periodically checked to ensure their correct operation by the Food Analysis Performance Assessment Scheme (FAPAS) and the Associazione Italiana Allevatori (AIA).

Grain quality The protein content and test weights were determined directly on the clean grain samples using an Infratec grain analyser (Foss Electric; 1241).

Prior to milling, the clean grain of the du-

MYCOTOXINS rum wheat samples (800 g) were tempered to 16.5% humidity for 18 h; they were then milled with a laboratory mill that separates the semolina from the bran and shorts (Bona, Monza, Italy). The common wheat flour samples were obtained after grain samples had been moistened at 14% humidity for 18 h, and then also milled with a laboratory mill that separates the flour from the bran and shorts (Brabender TYPE 27900 for common wheat; Belotti Strumenti S.r.l., Milan, Italy).

The extraction rates for the grain samples ranged from 55 to 60% for both the semolina and the flour.

The dry gluten content (GC) and the gluten index (GI) were determined in triplicate on the semolina, according to the approved methods of the Ente Italiano di Unificazione (UNI) 10689 (UNI, 1997a) and 10690 (UNI, 1997b), respectively, using the Glutomatic 2200 system (Perten, Sweden). For determination of GC, the wet gluten was dried with a Glutorx at 150°C for 5 min, and left to cool for 3 min. The scores applied to the GI were: <30, weak gluten quality; 30-60, sufficient gluten quality; 60-80 very good gluten quality; >80 excellent gluten quality (approved method UNI 10940; UNI, 1997c).

The rheological characteristics of the semolina samples were determined as the deformation energy, or the flour strength, defined as the W index, and the ratio of resistance to extension or tenacity (P), to extensibility (L). These were evaluated using a Chopin alveograph (Chopin, Cedex France), according to the approved method UNI 10453 (UNI, 1995).

The yellow index (YI) was used to define the semolina colour, using a chromameter (ChromaMeter CR-200 Minolta, Tokyo, Japan) equipped with a xenon arc lamp. The chromameter was calibrated on a standard

white tile of L* = 97.34, a* = -0.53 and b* = 2.39 (CIE 1976), with the International Commission on Illumination (CIE) illuminant D65. Each measure was performed in triplicate.

Statistical analysis The parameters considered for mycotoxin validation according to EC Decision 2002/657/ EC, were: specificity, b-error checking, precision and robustness, using statistical tests for the calculation of variance (ANOVA test), Fisher’s tests and Students’ t-tests. All of the positive samples in the ELISA screening were then confirmed through a high performance liquid chromatography method, which showed superimposable analytical data (De Pace et al., 2009; De Pace et al., 2010). All of the qualitative data were replicated three times, and the mean values and standard deviation (±SD) are reported here.

RESULTS AND DISCUSSION Mycotoxin contamination Fig. 1 shows an overview of the continents of origin of the imported cereals. According to a survey conducted during 1998 by Fares et al. (1999), for the non-EU countries, Canada is the leading exporter of cereals to Italy, followed by eastern European countries, and finally Australia. Table 1 gives the levels of aflatoxin B1, deoxynivalenol, zearalenone and ochratoxin A found in the full 60 samples that were analysed, along with the limits according to EC Regulations 1881/2006 and 1127/2007 and the limits of the detection methods applied (<0.05, <92.5, <35, and <1.25 µg/kg,

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MYCOTOXINS

Fig. 1 - Countries of origin of the durum and common wheat samples (60 in total) collected for the present study by the USMAFF of Bari and Manfredonia from January 2010 to February 2011.

Table 1 - Countries of origin of the durum wheat samples, and their mycotoxin concentrations.

Mycotoxin levels

Country Aflatoxin B1 Deoxynivalenol Zearalenone Ochratoxin A of origin (µg/kg) (µg/kg) (µg/kg) (µg/kg) (2)a (1,750) a (100)a (5)a Canada <0.05c <92.5c <35c <1.25c Canada <0.05c <92.5c <35c 1.73d Canada 1.30d <92.5c <35c <1.25c Canada 0.80d <92.5c <35c <1.25c Canada 0.85d <92.5c <35c <1.25c Canada 0.88d <92.5c <35c <1.25c Canada <0.05c <92.5c <35c <1.25c Canada <0.05c <92.5c <35c <1.25c Canada 0.96d <92.5c <35c <1.25c Canada 1.14d <92.5c <35c <1.25c Canada <0.05c <92.5c <35c <1.25c Canada <0.05c <92.5c <35c 3.31d Canada <0.05c <92.5c <35c <1.25c Canada <0.05c 200d <35c 2.68d Canada 1.10d <92.5c <35c <1.25c Canada <0.05c <92.5c <35c 2.29d Canada <0.05c <92.5c <35c <1.25c Canada <0.05c <92.5c <35c <1.25c Canada <0.05c 970d <35c 3.6d Canada <0.05c 1300 d <35 c <1.25c (continues)

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MYCOTOXINS Table 1 - (Continues).

Mycotoxin levels

Country Aflatoxin B1 Deoxynivalenol Zearalenone Ochratoxin A of origin (µg/kg) (µg/kg) (µg/kg) (µg/kg) a a a (2) (1,750) (100) (5)a Canada 1.40d 860d <35 c <1.25c Canada 0.66d 1240d <35c <1.25c Canada 1.03d 160d <35c 2.57d Canada 0.76d 350d <35c 2.14d Canada <0.05c 130d <35c <1.25c Turkey 1.91d <92.5c <35c <1.25c Turkey 2.07 <92.5c <35c <1.25c Turkey 1.62d <92.5c <35c <1.25c Turkey 1.83d <92.5c <35c <1.25c Turkey 1.62d <92.5c <35c <1.25c Turkey 1.74d <92.5c 45d <1.25c Turkey 1.67d <92.5c <35c <1.25c Turkey 1.84d <92.5c <35c <1.25c USA 1.02d <92.5c <35c <1.25c USA 1.46d 875.3d <35c <1.25c USA 1.89d 786.38d <35c <1.25c USA 1.28d 731.13d <35c <1.25c USA 0.66d <92.5 <35c <1.25c USA 1.19d 693.24d <35c <1.25c USA 0.98d 968.97d <35c <1.25c USA <0.05c 719.5d <35c <1.25c Kazakhistan 1.46d <92.5c <35c <1.25c Kazakhistan 1.13d <92.5c <35c <1.25c Kazakhistan 1.39d <92.5c <35c <1.25c Kazakhistan 1.39d <92.5c <35c <1.25c Kazakhistan <0.05c <92.5c <35c <1.25c Kazakhistan <0.05c <92.5c <35c 1.71d Australia <0.05c 390d <35 c <1.25c Australia <0.05c <92.5c <35c <1.25c Australia <0.05c 150d <35 c <1.25c Australia <0.05c <92.5c <35 c <1.25c Moldova 1.93d <92.5c <35c <1.25c Moldova 1.93d <92.5c <35c <1.25c Moldova 2.29 <92.5c <35c <1.25c Moldova 2.48 <92.5c <35c <1.25c Croatiab <0.05c 2,020 52.66d <1.25c Croatiab <0.05c 1,370d 58.81d <1.25c Mexico <0.05c <92.5c <35c 2.23d Mexico <0.05c <92.5c <35c 1.64d Russian Fed. Minimum Maximum

1.20d <92.5c <35 c <1.25c 0.05 µg/kg 2.48 µg/kg

<92.5 µg/kg 2,020 µg/kg

<35 µg/kg 52.66 µg/kg

<1.25 µg/kg 3.60 µg/kg

Limits according to EC Regulation 1126/2007.

Common wheat samples. c Below the given limit of detection of the method applied. d Values of mycotoxins not considered as a risk for human health. a

b

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MYCOTOXINS respectively). In all, 5.0% of these samples was over the EC Regulation limit for aflatoxin B1 (2 µg/kg); these were the durum wheat samples from Turkey (1 sample) and Moldova (2 samples) (Table 1, Fig. 2). Also, 1.7% of the samples was over the EC Regulation limit for deoxynivalenol (1,750 µg/kg), which was one of the common wheat samples from Croatia (Table 1, Fig. 2). Thus the

Fig. 2 - Relative levels (%) of infected samples across the full set of samples analysed in the present study.

remaining 93.3% of the samples was below the legal limits set by the EC Regulations 1881/2006 and 1127/2007 for all of these mycotoxins. Thus, although overall the assessments carried out showed that the 6.7% of the analysed samples was over the EC Regulations, it can also be noted that the remaining samples examined were not completely free from mycotoxins, according to the detection limits of the analyses. These lower levels should, however, not pose significant risk for human health in terms of studies on the tolerable daily intakes. As also indicated in Table 1, the maximum acceptable levels for these mycotoxins are: aflatoxin B1, 2.0 µg/kg (for all cereals); de-

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oxynivalenol, 1,750 µg/kg (for unprocessed wheat); zearalenone, 100 µg/kg (for unprocessed wheat); and ochratoxin A, 5.0 µg/kg (for unprocessed cereals).

Weather conditions affect the fungal growth on plants. In North America, the weather was quite favourable to crop growth, while North-Eastern Europe was characterised by a climate with frequent rainfall and fluctuating temperatures that enhanced the Fusarium attack and resulted in yield reductions. Our data thus reflect the climatic conditions that occurred in the origin areas of the contaminated samples (Turkey, Moldova, Croatia). Indeed, Aureli et al. (2009) showed the importance of some of the factors that can influence deoxynivalenol contamination of crops on samples of Italian origin. The factors that were of particular significance were the year, the geographical distribution of the fields, and the varietal response. Also among these main factors, the climate is the only really imponderable factor, as its effects on the crops cannot be predicted, at least not through mathematical forecasting models.

The mycotoxin levels reported in the present study show lower concentrations with respect to those reported during 2010 in the Italian Network of Varietal Tests on Cereals (Aureli et al., 2010). In this other investigation that was carried out in Italy, the authors found that for durum wheat samples, the average values of deoxynivalenol contamination were around 3,767, 1,874 and 115 ppb for Northern, Central and Southern Italy, respectively.

The climatic conditions in Italy during 2010 were characterized by frequent rainfall and fluctuating temperatures, especially in the North.

The European Union (EU) legislation, as defined by the various regulations, provide a

MYCOTOXINS very comprehensive regulatory package. In the USA, the regulations on mycotoxins allow five-fold greater total aflatoxin concentrations in all foods, while for deoxynivalenol, the USA limits for grain and its derivatives is lower than in the EU. Canadian legislation allows the highest maximum for deoxynivalenol on common wheat (2,000 µg/kg).

In all, >80% of the samples analysed showed contamination by at least one of these mycotoxins, although these levels were not necessarily over those stated in the EC regulations.

However, this does indicate that these mycotoxins must be checked with attention, particularly if these grains are intended for the whole-foods market. Indeed, as this market is also showing a significant increase, these cereals must be continually monitored, for the safety of the consumer.

Quality evaluation Together with the colour, the protein and gluten contents represent the basic parameters of quality assessment of durum wheat (Autran et al., 1986). Table 2 shows the results of our analysis of the durum wheat samples under study, which also includes four common wheat samples from Croatia (3 samples) and Turkey (1 sample). The number of durum wheat samples (30) was lower than that of the samples analysed for mycotoxins (60), as several samples from the same vessel were combined. Fig. 3 shows an overview of the durum wheat grain quality classes for gluten index, protein content, test weight, alveographic indices (W and P/L), and yellow index.

The measure of test weight provides a good estimation of the milling yield and also indicates the ‘history’ of a crop; namely, it indicates whether the climate course was favour-

able for crop growing or not. This quality characteristic of the samples was good, and if we consider a test weight based on ≥80 kg, <25% of the samples (5 of 21 measured) was under 80 kg (Fig. 3).

The amount of protein in wheat is considered as a good indicator of the quality of the durum wheat pasta, and a content of ≥13% is generally accepted as a good threshold value for the pasta industry. The protein content in these durum wheat samples ranged from 10.4 to >15% (maximum, 16.7%), with only 1 sample (from Turkey; at 10.4% protein content) of the 24 measured (4.2%) below the accepted level of 13%.

Therefore, according to the protein content and the test weighs of the durum wheat samples analysed, these durum wheat fall into a good class of quality, as indicated by the UNI 10709 rule.

Fares et al. (1999) reported that most durum wheat samples imported into Italy (about 70%) have a high protein content (>13%, with peaks of 16%). Indeed, these authors suggested that durum wheat imports with high protein content were necessary at that time, to compensate for the Italian national durum wheat production of 1998, which was characterized by an overall low protein content, of 12.8%.

The other tests that were performed on the durum wheat semolina confirmed the good characteristics found for these grains (Fig. 3). The gluten index is a measure of gluten strength and therefore provides a good estimation of protein quality. Just <60% of the durum wheat samples had gluten index values >66 (maximum 100 here; Table 2), which includes both the good and excellent quality classes (Fig. 3). The colour (yellow index), as measured by b*, shows that >50% of these durum wheat produced semolina with an in-

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MYCOTOXINS

Table 2 - Quality traits of the durum wheat samples.

Country of origin

Quality trait Moisture Protein content Gluten content Test weight Gluten index Yellow index W (%) (% dm) (% dm) (kg) (b*) (10-4 joule)

P/L

Canada Canada Canada Canada Canada Canada Canada Canada Canada Canada Canada Canada

n.e. n.e. n.e. n.e. n.e. n.e.

11.3 14.5±0.4 10.4±0.2 11.9 14.2±0.5 10.1±0.1 10.3 14.6±0.7 9.6±0.3 11.7 15.0±0.4 10.8±0.1 11.9 14.8±0.1 10.8±0.1 11.6 14.9±0.2 10.8±0.2 10.9 14.5±0.2 9.8±0.3 9.9 14.7±0.7 9.5±0.4 11.9 14.9±0.3 11.1±0.1 12.5 14.8±0.6 11.0±0.1

n.e. 95±4 n.e. 87±3 n.e.

75±4 n.e.

87±1 n.e.

71±5 86.5 76±2 86.3 58±2 85.6 69±1 85.6 68±2 86.1 51±3 84.7 60±2 80.7 49±3

29.6±0.0 189 2.06 29.3±0.1 152 1.24 29.8±0.1 144 0.97 29.3±0.2 164 1.10 25.2±0.0 168 1.62 28.6±0.1 156 1.03 29.3±0.0 184 1.04 29.9±0.2 152 1.03 24.5±0.1 165 1.15 29.3±0.1 208 2.06 29.2±0.0 195 0.96 27.7±0.0 188 0.71

Turkey Turkey Turkeya Turkey

n.e. n.e. n.e. n.e. n.e. n.e. n.e. n.e. n.e.

8.9 10.4±0.5 5.0±0.1

n.e. 65±2 n.e. 20±1 n.e. 98±2 78.8 42±4

18.4±0.0 20 1.00 18.0±0.1 29 0.78 11.8±0.0 264 1.43 17.3±0.0 nd nd

USA USA

9.1 14.3±09 9.4±0.2 84.8 11.3 15.2±0.1 10.1±0.3 79.7

Kazakhistan 11.9 Kazakhistan 11.7 Kazakhistan 11.2 Kazakhistan 11.5 Kazakhistan 11.6 Kazakhistan 11.2

15.7±0.3 15.5±0.6 15.8±0.2 15.4±0.6 15.1±0.8 15.7±0.2

11.1±0.1 11.0±0.2 11.4±0.4 11.2±0.5 11.0±0.2 11.4±0.3

80.7 81.2 83.7 83.2 84.3 84.9

98±3 28.6±0.2 224 3.07 54±4 27.7±0.0 169 0.51 44±2 41±4 69±1 65±1 50±4 41±2

23.3±0.0 56 0.95 23.1±0.2 57 1.00 23.4±0.1 98 0.81 23.6±0.1 88 0.63 23.6±0.1 95 1.63 23.6±0.0 108 0.84 28.9±0.0 363 3.38 29.4±0.1 283 2.29 29.3±0.0 338 2.16 29.3±0.1 341 2.28

Australia Australia Australia Australia

n.e. n.e. n.e. n.e. n.e. n.e.

9.1 16.2±0.5 11.7±0.1 8.8 16.7±0.4 12.2±0.2

n.e. 92±5 n.e. 95±1 84.9 94±3 84.0 91±3

Moldova Moldova Moldova

13.0 14.4±0.6 9.1±0.2 12.7 13.9±0.1 8.8±0.1 12.8 14.0±0.7 8.8±0.2

76.6 99±5 25.7±0.0 150 1.87 76.6 100±1 25.3±0.1 139 1.88 76.6 100±4 25.5±0.0 292 1.45

Croatiaa Croatiaa Croatiaa

13.1 13.1±0.3 7.54±0.1 n.e.

97±3 15.1±0.1 230 2.39 13.0 13.0±0.1 7.6±0.4 n.e.

97±1 14.8±0.2 209 2.81 n.e. n.e. n.e. n.e. 96±1 13.3±0.0 236 3.69

W, deformation energy or flour strength; P, resistance to extension or tenacity; L, extensibility. nd, not detectable; n.e., not enough sample for analysis. a Common wheat samples.

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MYCOTOXINS

Fig. 3 - Relative quality evaluations (%) of the imported durum wheat analysed in the present study.

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MYCOTOXINS dex >27, 16.7% between 24 and 27, with the remaining 30.0% at <24. The high b* values found in the semolina samples are significant for enhancing the yellow amber colour of the pasta products.

The characteristics assessed according to the alveograph indices show that just >50% of the durum wheat samples had flour strengths (W) between 100 and 200, while just <40% had a P/L ratio over 1.5; these results are in agreement with the data for the gluten index, and they confirm that the quality of the durum wheat semolina samples was suitable for high quality pasta production. The common wheat samples from Croatia (Table 2) were much too tenacious (P/L, >2.3) even if the values of W were >200. Comparing the present data to the survey conducted in 1988 (Fares et al., 1999), the overall quality of the imported durum wheat has improved considerably, especially if we consider the yellow index, and also the quality of the gluten (Table 2, Fig. 3, b* and GI). Therefore the durum wheat imports have reached very high quality standards that are significantly better than those in the 1988 survey (Fares et al., 1999). As seen for 1998 (Fares et al., 1999), these imports can be considered as technical tools to improve the performance of the national durum wheat production.

CONCLUSIONS The examinations that are carried out on imported products are closely related to economic aspects. In recent years, there has been a decrease in the quantity of grain entering the ports of Bari and Manfredonia, and consequently there has been a decrease in the number of samples analysed. In particular, the recent global economic crisis has

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had serious repercussions on these activities.

The overall technological quality of imported cereals in the year 2010 and early 2011 was fair, although some samples were of very poor quality. This proportion of poor quality samples included the greatest number of positive reports for mycotoxins (6.7%).

The remaining samples (>80%) were below the maximum mycotoxin levels allowed by EC Regulations 1881/2006 and 1127/2007, and although these were not completely free from mycotoxins, they should not pose a risk for human health in reference to the studies on tolerable daily intakes. However we must consider that these grains are the raw materials, and so they undergo further physical treatments, such as pearling and milling, which can also promote reductions in the mycotoxin residues.

It is important to continue the surveillance activities always, to ensure the protection of consumer health against the risks that can derive from mycotoxin contamination. The data reported in the present study also show that durum wheat imports have reached relatively high quality standards, with the samples analysed in the present study significantly better than those analysed in a 1988 survey (Fares et al., 1999).

REFERENCES Aureli G., Arcangeli A., Mortaro R., Melloni S., Quaranta F., D’Egidio M.G. “Monitoraggio della contaminazione da deossinivalenolo (DON)”. Molini d’Italia 61:25, 2010.

Aureli G., D’Egidio M.G., Belocchi E., Desiderio E. “Monitoraggio delle produzioni nazionali di frumento duro per la presenza di deossivalenolo (DON)”. I Georgofili.

Atti dell’Accademia dei Georgofili (Suppl.) Serie VIII, 5:57, 2009.

Autran J.C., Abecassis J., Feillet P. “Statistical evaluation of different technological and biochemical tests for qual-

MYCOTOXINS ity assessment in durum wheats”. Cereal Chem. 63:390, 1986.

Bretz M., Beyer M., Cramer B., Knetch A., Humpf H.U. “Thermal degradation of the Fusarium mycotoxin deoxynivalenol”. J. Agric. Food Chem. 54:6445, 2006.

Caloni F., Nebbia C. Micotossine in “Residui di Farmaci Ambientali nelle Produzioni Animali”. Edises (Ed.), p.

453, 2009.

De Pace R., Vita V. 2009. “Validazione secondo la Decisione 657/2002/CE di un metodo di screening in immunoenzimatica per la determinazione di Zearalenone nell’alimentazione umana”. Brera C., Gregori E., De Santis B., Miraglia M. (Ed.). 3° Congresso nazionale. Le micotossine nella filiera agro-alimentare e zootecnica. Istituto Superiore di Sanità. Roma, 28- 30 settembre 2009. Atti. Roma: Istituto Superiore di Sanità; 2010. (Rapporti ISTISAN 10/32), p. 189.

De Pace R., Vita V., Gesualdo G., Franchino C. 2010. “Deossinivalenolo nell’alimentazione umana: studio di validazione di un metodo di screening in immunoenzimatica secondo la Decisione 657/2002/CE”. In: Dugo G., Cicero N., (Ed.) 8° Congresso Nazionale di Chimica degli Alimenti. Qualità e Tipicità degli Alimenti Mediterranei: Alimentazione e Salute. Dipartimento di Scienze degli Alimenti Università di Messina e Palermo, 20-24 Settembre 2010. Marsala (TP). Atti dell’8° Congresso, p. 238.

European Commission Regulation 401/2006 of 23 February 2006, on laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union L70/12, 9 march 2006.

European Commission Regulation 657/2002 of 12 August 2002, on implementing Council Directive 96/23/ EC concerning the performance of analytical methods and the interpretation of results. Official Journal of the European Union L 221, 17 August 2002.

European Commission Regulation 882/2004 of 29 April 2004, on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. Official Journal of the European Union L 165/1, 30 April 2004.

European Commission Regulation 1126/2007 of 28 September 2007, on setting maximum levels for certain contaminants in foodstuff as regard Fusarium toxins in maize and maize products. Official Journal of the European Union 2007 L 255, 14-17.

European Commission Regulation 1881/2006 of 19 December 2006, on setting maximum levels for certain contaminants in foodstuff Official Journal of the European Union 2006 L 364/5, revised on 23 July 2008.

European Commission Scientific Committee on Food Regulation 856/2005, amending EC Regulation No 466/2001 as regards Fusarium toxins. Official Journal of the European Union L 143/3, 7 June 2005.

Fares C., Manbelli P., Platani C., Nigro F., Maddalena V., Schiavone M.G., Di Fonzo N., De Monte F., Padalino O. “Indagine sulla qualità tecnologica e residui di pesticidi su grano duro estero in arrivo al porto di Manfredonia nel 1998”. Tecnica Molitoria, 10:1085, 1999.

Gallo G., Bognanni R., Lo Bianco M. “Valutazione della sicurezza alimentare nel frumento duro siciliano”. Tecnica Molitoria, 2:100, 2010.

Kostelanska M., Hajslova J., Zachariasova M., Malachova A., Kalachova K., Poustka J., Fiala J., Scott P.M., Berthiller F., Krska R. “Occurrence of Deoxynivalenol and its major conjugate, deoxynivalenol-3-glucoside in beer and some brewing intermediates”. J. Agric. Food Chem.

57:3187, 2009.

Kostelanska M., Dzuman Z., Malachova A., Capouchova I., Prokinova E., Skerikova A., Hajslova J. “Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol- 3-glucoside”. J. Agric.

Food Chem. DOI: 10.1021/ jf202428f, 2011.

Lancova K., Hajslova J., Kostelanska M., Kohoutkova J., Nedelnik J., Moravcova H., Vaniva M. “Fate of trichothecene mycotoxins during the processing: Milling and baking”. Food Addit. Contam. 25:650, 2008.

Pestka J.J., Smolinski A.T. “Deoxynivalenol: toxicology and potential effects on humans”. Journal of Toxicology and Environmental Health Part B 8:39, 2005.

UNI, Ente Italiano di Unificazione. Method 10689 for dry gluten, 1997; Method 10690 for gluten index, 1997; Method 10940 for GI score, 1997; Method 10453 for Chopin alveograph, 1995.

UNI 10709 Rule: classificazione del contenuto proteico e peso ettolitrico delle varietà (coltivazione convenzionale).

Paper published in “Italian Journal of Food Science”, vol. 24, issue 4

Tecnica Molitoria International - Yearly issue 2013 - 87

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Not controlling the ventilation can lead to a loss of weight in the grain mass due to over-drying or even loss of the product caused by rotting due to the increase in humidity, in addition to the consumption of electrical energy in excess. Know-how and continuous monitoring of the temperature of the stored grain and the conditions of the air in the surrounding environment can be applied to back up a control system of the functioning of the ventilators, programmed to ventilate only in ideal periods of humidity in relation to the ambient air.

The Intelli Data Monitor Appliance of Fornasier Tiziano has been designed specifically to manage the ventilation of dried grain in an intelligent, automatic and economical way inside silos or storehouses, with a view to improving preservation of the product and optimizing energy consumption. This system replaces the operator, with regard to the assessment of the ideal time-span for activating or stopping the ventilation system, thus avoiding unnecessary loss of energy and the risk of over-drying the grain or allowing it to become damp again.

On the basis of the data collected on the state of the grain and on the environmental conditions, by means of monitoring probes, the ideal time-span for ventilation can be set. The system continuously measures both the temperature and the ambient air humidity, of the storage bin and also of the storehouse for the exhaust air, and according to the parameters set, in comparison with the conservation charts, it can assess the necessity to ventilate, humidify or de-humidify by activating the opportune machinery

so as to keep the stored grain in the best conditions of preservation while avoiding superfluous waste of energy and unnecessary or unfavourable ventilation.

In the field of grain preservation, several different systems have been developed for controlling the temperature of the product (temperature probes, cooling fans, refrigerators, etc.) and the Intelli Data Monitor system is able to interface with each single apparatus that is present in the plant.

The main elements necessary for interacting with this system are: load-bearing or manual thermometer probes, probes for temperature and humidity levels of ambient air, temperature and humidity probes for exhaust air from ventilation, analog cards for recording analogical data, cards for interfacing with machinery for ventilation, aspiration, refrigeration. All these components may be installed on each apparatus or machine and interconnected via cable or wireless connection.

The heart of the system is the PLC which, by means of the supervisory software installed on a Personal Computer, memorizes data, elaborates it and activates commands. All events are memorized on file so as to be able to obtain traceability.

This software is highly customizable and may be adapted to a variety of demands as the protocols of communication are already implemented with the most important manufacturers of thermometer probes and machinery for ventilation and refrigeration. Furthermore, it is also possible via Internet to active the remote control system of supervision.

(Fornasier Tiziano - Via Mercatelli Maglio 26 - 31010 Ponte della Priula - TV - Italy - Tel. +39 0438 445354 - Fax +39 0438 759210 - www.fornasiertiziano.com)

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Cereal cleaning, drying & storage CLEANING and DRYING machines for maize and cereals Zanin was founded in 1956 by Giuseppe and Arcangelo Zanin and was originally dedicated to the construction of equipment and dryers for the processing of silkworm, and later on to the construction of complete plants for the drying, processing, and stocking of cereals. In this dimension the company, now managed by Oscar and Nicodemo Zanin, reached a leading position in the early nineties, with a high prestige on the international market for energy-saving and innovative machines and on the interior market, thanks to a constant commitment over the years and continuous research and innovation on materials.

Nowadays Zanin manufactures a wide range of machines for all types of agro-industrial-systems, guaranteeing an efficient and complete service.

The PSC cleaner (Zanin).

Concerning the cleaning and screening of cereal and other products, it designs and manufactures various types of machines which are divided into four categories: precleaning, cleaning, calibration, combine.

The pre-cleaning is important for the transpiration of cereals and prevents the emergence of mold and insects. Models of cleaners may be a rotating drum with or without aspiration system, models of cleaners only for aspiration, models sieves with movement connecting rod, models with vibrating table. Each model is chosen according to the type of cleaning and type of grain to be cleaned or classified.

In the field of cereal drying, Zanin designs and manufactures various types of machines, boasting over 30% energy saving, studied with particular attention

The Combi Cleaner (Zanin).

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Cereal cleaning, drying & storage being paid to the quality of drying and energy saving, which are divided into six categories, that is the series ERCL, CR, C, Fixdry, Minidry, and Mobile. More and more countries require an efficient dryer in terms of quality of the final product, while taking into account the climate of harvest and processing, the environmental regulations and the maximum level of automation provided. During drying processing the cereal, especially maize, should not be subject to fast changes of temperature which cause thermal stress and the lowering movement inside the machine must be homogeneous and without shocks.

As the problem of aflatoxins is more and more frequent, the passage from harvest to storage of the cereal is becoming increasingly important. Today it is essential to have machinery able to deal with the mold present in some corn. Zanin carries out tests on products sent by companies, tests at a macroscopic level (UV lamp) to see the amount of toxins and immune-chromatographic tests with immediate release of the tests done in the Zanin laboratory.

Analyzing the results of the tests, it has been understood that the product should be cleaned, first with a system of screens or sieves, then with a ventilation system of dust washing, and finally, in case of values not yet returned, with an optical system separation which works on differences in intensity or color.

Therefore, Zanin advises to dry the product carefully avoiding further cracks in the corn, using dryers with a slow cooling system, such as for instance the ERCL models. For a good cleaning system and to remove dirt, broken corn and corn with dust, a drum cleaner combined with aspiration

system (such as PPR/COMBI + SA models) or alternatively a sieve cleaner (PSC models) are suggested.

(Zanin F.lli - Viale delle Industrie 1 - 31032 Casale sul Sile - TV - Italy - Tel. +39 0422 785444 - Fax +39 0422 785805 - www. zanin-italia.com)

The ERCL dryer (Zanin).

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Sorting

Sorting

Bühler Sortex opens new CUSTOMER SERVICE CENTRE in London Excellent customer service has always underpinned Bühler’s global success, but the opening of a truly world-class customer service centre at its optical sorting centre in East London will help take things to a new level. «This is just the latest in a series of customer service centres we operate in locations around the world – said Colin Chaffers, Bühler Sortex director of customer service and technology –. It’s been designed to enhance our customers’ experience and provide them with the facilities they need in a welcoming and comfortable environment, whether they are with us for training or to see our technology in action while testing their products».

In a significant investment that will be-

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nefit customers old and new, Bühler has replaced its previous facilities with a specially designed 500 m² centre, featuring an applications laboratory, housing a comprehensive range of state-of-theart optical sorting technology. Chaffers continued: «Our new facilities replicate factory conditions and visitors can see sorting demonstrations of fresh, chilled, frozen, dry and dehydrated foods, as well as non-food commodities such as plastics».

The centre also has an applications library, containing the results of all optical sorting samples trialled and tested in London, a laboratory, fully equipped to analyse customer samples and carry out research projects into areas such as toxins, a mee-

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Sorting

The new B端hler Sortex rice customer service centre in London.

Hamid Kefayti, B端hler Sortex Managing Director for the optical sorting and rice division, officially opened the centre on 25th February.

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Sorting ting room, a customer training centre; and a customer relaxation area, complete with TV, Wi-Fi and refreshments.

Chaffers added: «We want visitors to feel as comfortable as possible. We want them to see the centre as their London base while visiting us. And it’s not just about the wonderful facilities – it’s also about the knowledge and expertise of our staff, which will also enable them to get the very most from their time with us. The centre is filled with highly trained and experienced engineers, technicians and trai-

ners who are here to help customers find the right solution for their optical sorting needs».

«Located minutes from London City Airport and close to motorway networks, it’s really easy to get to the centre, so we’re hoping to welcome many more visitors from the UK and overseas in the coming years» he concluded.

(Bühler Sortex - 20 Atlantis Avenue - London E16 2BF - Great Britain - Tel. +44 20 7055 7777 - Fax +44 20 7055 7700 - www. buhlersortex.com)

Versatile and multiple-configuration SORTING MACHINES

Pixel Next 7 for monochromatic, bi-chromatic, UV, NIR, and InGaAs sorting (Sea).

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In a global market where the real keywords are “quality” and “food safety”, Sea is one of the leading suppliers of state-of-the-art in-house technology in electronic sorting of seeds and grains. More than 40 years experience, combined with an uninterrupted research and development of new sorting machines and applications, have enabled Sea to become a worldwide, well-known, highly technological, Italian sorting machine manufacturer.

This company is now offering its most advanced sorting solutions in user-friendly and versatile ranges of machinery, such as the Pixel Next series, which can be fitted into milling, seeds and pulses processing plants, as well as other foods and nonfoods fields of application.

Pixel Next can offer from 1 to 7 chutes up to 28 CCD 2048 pixel cameras for monochromatic, bi-chromatic, UV, NIR, and

Sorting InGaAs configurations and it is equipped with full-color LED RGB lighting and background systems. Pixel Next sorters can satisfy from small to big production capacities (from 0.5 to 30 tons/h on wheat), boasting the capability of matching all kind of customer requests and expectations.

Moreover, The role of Sea key on the market has been strengthened since it became member of the Cimbria Group in May 2012. Thanks to this operation, Sea expertise and sorting solutions complete

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the Cimbria product range. Cimbria is one of the worldâ&#x20AC;&#x2122;s leading manufacturers for the processing, handling and storage of grains and seeds and, to an increasing extent, other products as well. Cimbria can provide project design and process control, as well as the development, manufacturing and installation of individual machines, customised systems and turnkey plants.

(Sea - Via Colombarotto 2 - 40026 Imola BO - Italy - Tel. +39 0542 361423 - Fax +39 0542 643567 - www.seasort.com)

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Milling equipment

Milling equipment

Turnkey MILLING systems Giancaspro Giovanni designs and builds milling plants for every need: plants for durum wheat or common wheat milling; small systems for niche products; large industrial mills. Always ready to offer a complete service to customers, the company offers turnkey solutions, managing and building also the electrical power and control plants and the sophisticated control software and remote management.

The milling plant is the heart of the production. Starting from the definition of the grinding diagram, the functional diagram, the general and detailed design, the construction and installation of compo-

nents and machines and arriving to the tests in vacuum and starting operations with the product, each phase of the order is completed with the utmost care and professionalism.

In the production process, the cereal is dosed, ground by means of roller mills in several stages in cascade, separated into fractions thanks to plansifters, and finally transferred to the final destination (storage, bagging, pasta, etc.).

(Giancaspro Giovanni - Contrada Crapolicchio - 70022 Altamura - BA - Italy - Tel. +39 080 3116673 - Fax +39 080 3104085 www.giancaspro.it)

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Milling equipment Modern STONE MILL plants for grinding whole flour It is common knowledge that wholemeal and demi-wholemeal flours preserve all the vitamins, mineral salts and fibres contained in the grain. This is the reason why Partisani chose to dedicate itself to wholemeal grinding using stone mills.

Partisani has been operating in the milling industry for over 70 years and the experience gained in this field has given the possibility, starting from tradition, to improve the milling machinery according to the modern technological development. All manufactured stone mills are in accordance with the construction and safety European regulations.

Stone mill grinding plants are more and more requested by industrials, who want to produce the real whole wheat flour grinding by stones. Thanks to its knowhow, Partisani has been able to design very simple and versatile milling plants which can be completed with other machines such as cereals cleaner, damper, sieving centrifugal sifter, silos, etc. All of this taking up a very small space: max height 4.5 metres, inside an area of few square meters.

It is also possible to join more stone mills, connected one to the other, so to allow to remarkably increase the output of flours, brown short and bran (for instance 5 stone mills each having a 400 kg/hour output, all together allowing a 2,000 kg/hour output).

In the past mill stones had to be dressed by hand, while modern stones mounted

in Partissani stone mills are made only of natural materials which assure a long life and, above all, do not need to be dressed.

The only necessary maintenance is to remake the channel after 700/1,000 grinded product tons.

Last but not least, such stone mills can be coupled to an industrial plant, using the cereal coming from the cleaning area or creating an independent plant for the production of organic flours.

(Partisani - Via Ugo Buli 2 - 47122 ForlĂŹ FC - Italy - Tel. +39 0543 796165 - Fax +39 0543 723237 - www.partisani.com)

Stone grinding mill to obtain real whole flour (Partisani).

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Milling equipment PLANSICHTER UPGRADING with tailor-made new frames to fit existing machines Rambaldo Antonio has specialized in retrofitting upgrade and has obtained excellent results with the transformation of existing plansichters, building new frames for each size model plansichter. With such transformation upgrade it is possible to improve the hygiene and the bacterial load in the frames inside the plansichter for each section.

With the transformation of the new tailormade frame there is no need to change the output of the products. The output change is necessary only when changing the diagram, thus giving new destinations to the product.

The new model of Rambaldo frames increases the sifting surface for each classifi-

cation of products. Increasing the production capacity of the plansichter, Rambaldo Antonio is offering the advantage both of an economic saving and of a short downtime at the plant.

The new upgraded frames are built with a mix of materials: steel, aluminium, laminate plastic, and sea plywood. All of these materials comply with the European regulations for food contact. Thanks to the routine maintenance, the functionality of the new frames is granted.

(Rambaldo Antonio - Via Tessara 9/11 35010 Santa Maria di Non, Curtarolo - PD - Italy - Tel. +39 049 557094 - Fax +39 049 9623322 - www.rambaldoantonio.com)

New tailormade frames built to upgrade an existing plansichter (Rambaldo Antonio).

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Milling equipment Versatile and hygienic ROLLERMILLS Golfetto Sangati, a company of Pavan Group, is one of the worldwide leading manufacturers of plants and equipment for the milling and animal feed industries: ship loading and unloading systems, raw materials processing and storage, machines and complete plants capable of taking care of the whole process through all its stages.

Golfetto Sangati presents an uptodated version of Synthesis SY, which is the latest generation model as far as the technology for cereal rollermills is concerned. It is a combination of constant research, development and 80 yearsâ&#x20AC;&#x2122; experience in the grinding industry. This legacy has been continued by three leading brands like Golfetto, Sangati and Berga.

Synthesis is a rollermill which meets the strictest hygiene standards. It boasts precision in the grinding regulation, very easy maintenance, and high versatility thanks to the modular construction that has been designed to meet every plant engineering need. It has a sturdy structure with a cast iron base, while all of the external parts in contact with the product are made of anodized extruded aluminum with an internal cavity. This double-layer offers thermal/ steam and acoustic insulation. The internal part of this structure is made up of electro welded or stainless steel. Aluminum 6060 complies with the UNI EN 602 European regulations and the chemical composition is a standard for the food industry.

The micrometric adjustment system for

The Synthesis SY rollermill and detail (Golfetto Sangati).

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Milling equipment the supply and distribution of the product on the grinding rolls has been designed to be precise and easy to use. The possibility of moving the external parts in extruded aluminum, makes it easy to check the quantity of product falling on the grinding and the front grinding rolls.

The supply chamber is broad and has a trapezium shape with round edges. It is made of extruded aluminium and its cavities do not allow the formation of steam. Even the screen, which can be removed to allow the cleaning of the chamber, is made of an antistatic plastic material and this allows the operator to check the product. Inside, there are a couple of infrared transition sensors (transmitter/receiver) which measure the product level inside the chamber with multiple reading points.

The electrical equipment of the machine adapts the supply rolls speed according to the level found. The micrometric adjustment system of the feeding and distribution of the product on the grinding rolls is precise and easy to use. Cleaning devices for grinding rolls which work through a slow engagement and disengagement of the grinding rolls, have a lift system which allows to set and unset these devices. This structure was designed to consider this machinery as a module made up of a set of rolls, so that there can be different combinations allowing an improvement in the use of the plant space.

The grinding rolls are made of centrifugal cast iron, with high energization, diameters of 250 and 300 mm and lengths of 1,000, 1,250 and 1,500 mm. Only one belt connects the front fast roll with the back slow roll through a tension pulley set on an eccentric system. Nowadays the advantages of the belt transmission, instead of gear transmission, are well-known. The grinding rolls

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are set on an adjustable bearing with a big double row of rollers, with conical hole. To extract the bearing, the fast locking hydraulic system at the end of the shaft is used.

The cooling of the grinding rollers is an optional that, if required, can be applied to the fast roller. In this case, the rollers shafts are perforated and at their ends two rotating joints are applied, to insert and recover the cooling liquid.

The standard operator interface, called Synth 4500, is realized with microprocessor technology. This solution allows to change the work parameters and display the alarms and the system status, and it is installed at the two sides of the machinery.

The optional HMI operator interface is made with a touch screen operator panel Siemens KTP. This interface is directly connected to a programmable logic controller Siemens series 1200.

The operator interface is installed at the two sides of the machinery, creating a small network between HMI and PLC. The system and function parameters which includes speed of the feeding roll, input grinding engine, product level, status, and alarms, are easily available to the operator thanks to the graphic and alphanumeric interfaces. In the standard version, it is possible to interface the PLC with the supervisor through an I/O link. Different modes of remote communication are available as an option.

Golfetto Sangati also produces the rollermill with layered rollers, which is commonly called SY 8 rolls. The functional description is the same as the one of the 4 rolls machinery.

(Golfetto Sangati - Via F.lli Bandiera 3 31055 Quinto di Treviso - TV - Italy - Tel. +39 0422 476700 - Fax +39 0422 476800 www.golfettosangati.com)

Feed mill equipment

Feed mill equipment

SANITATION PLANT for animal FEED manufacturing With the aim to ensure the absence of pathogens through a cleaning modern technique, La Meccanica, thanks to an experience gained in over more than fifty years, guarantees the highest technological quality of its plants. This company located in Cittadella (Padua, Italy), numbers about 50 employees and an annual turnover of over 14 million Euros, and is specialized in technology for the animal feed industry and processing of biomasses.

During the production of feed it must be ensured that there is a correct hygiene during manufacturing, storage and transport, as well as the absence of pathogens.

To achieve this goal the product has to go through sanitation, a process that guarantees the quality of the feed in both the technical and the physiological-nutritional dimension, and La Meccanica carries out the sanitation with hydrothermal treatment and extended conditioning.

The product is pre-heated with steam in a heat conditioner, then passed to the SNF sterilizer, a double-walled container

Sanitation plant for feed manufacturing (La Meccanica).

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Feed mill equipment heated with diathermic oil, where the preheated flour is kept for the time necessary to remove all components of pathogens which are sensitive to heat. Thanks to the speed control, the residence time and the high thermal inertia of the mass of oil, the system allows a constant and exact control of the parameters of the heat treatment.

All parts that come into contact with raw materials, including shafts and paddles of the thermic conditioner, shaft of the steriliser, connections and mixers, are made of stainless steel to eliminate corrosion and minimize the risk of product contamina-

tion. The steriliser ensures a crossing time from 3 to 4 minutes and a constant temperature up to 90°C with a tolerance of +/1°C and a first-in-first-out product path.

The conditioning can increase the productivity of the press by up to 15% and also improves the Pellet Durability Index (PDI). In this way, three objectives are achieved: the elimination of salmonella, starch gelatinization, and sanitizing of the product.

(La Meccanica - Via Padre Nicolini 1 - Località Facca - 35013 Cittadella - PD - Italy Tel. +39 049 9419000 - Fax +39 049 5972171 - www.lameccanica.it)

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Mills

Mills

Turnkey FLOUR HANDLING PLANT for intake, storage, blending and load-out Molino Bertolo milling company expanded its plants with a new mixing flour silos with a capacity of 25 tons/hour. The project was conceived in the technical offices of Mill Service in Padua (Italy) following the specific requests made by Molino Bertolo for a turnkey installation, from engineering to production, of a flour handling facility which included: intake, storage and blending/enrichment.

The new structure, fully integrated in the existing plant starting from the loading point of the storage silo, foresees the reception of special flours and macro-ingredients directly from trucks and bags, the preparation of mixes with a batch type system with a capacity of 25 tons/hour, transfer lines to the bagging stations, and a bulk load-out facility. The plant consists of a group of 12 storage metallic bins and a processing tower containing all the required blending/mixing lines, together with the bins for the macro and micro ingredients and the air filtering devices.

In order to reduce the installation time, Mill

Collecting hopper from flour silos, detail of the positive conveying system (Mill Service).

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Mills Service considered as best solution a metal structure building with RCC floors where the higher mechanical loads were applied.

During the project study considerable attention was dedicated to the sanitation aspects of the facility, usually lacking in steel buildings. To better improve hygienic conditions in compliance with HACCP standards, thus safeguarding the quality of the products, all necessary measures have been taken into consideration. One of such sanitation measures being the covering of all elements in direct contact with dust, which are points of potential contamination (steel columns, joining points between walls and floors, etc.).

The conveyance of all products is primarily carried out with positive pressure systems with the exception of a chain conveyor, installed on a cog system, specifically de-

Top of flour silos, detail of the conveying system with independent filters (Mill Service).

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signed for the bulk load-out. Furthermore, in order to enhance the purity of products, automatic samplers both on loading and unloading points, an infestation destroyer before loading the silo, and a rebolting sifter prior the delivery points (bagging/bulk load-out) have been installed.

All equipment is controlled by PLC which allow to input different types of recipes, monitor and record all process stages in order to guarantee the traceability of the product from beginning to end and, furthermore, the management of small batches of products in order to serve also the small users.

(Mill Service - Via Pelosa 78 - 35030 Selvazzano Dentro - PD - Italy - Tel. +39 049 8978743 - Fax +39 049 8978780 - www. ms-italia.com)

The new Molino Bertolo mixing flour silos, capacity 25 t/hour (Mill Service).

Pasta & couscous production

Pasta & couscous production

MULTIPURPOSE lines for different types of PASTA, COUSCOUS, SNACK pellets In the last years Tecalit R&D department has developed new models and plant solutions to answer the demand of the market and of pasta producers who want to modernize their plants. In fact, the global market is developing the demand of speciality pasta such as gluten-free and couscous which is usually commercialized with traditional pasta. In the past years Tecalit has already manufactured and supplied production lines for gluten-free pasta and now it has developed the new TEC-CC couscous line, comprehensive of models with production capacities of 600 kg/h and 1,200 kg/h. This new range is characterized by the simplicity and sturdiness of the construction of the various machines, as well as the high engineering of the technical and technological parts to supply a plant which is efficient and easy to manage.

Tecalit has also developed a range of lines for the production of different pasta shapes using the same plant. In addition to the Combined line first introduced in

1995, that produces short-cut and nest shape pasta, Tecalit has now designed the new Multipurpose line for the production of all types of pasta in one line: short-cut, long-cut, nest shape and couscous. The Multipurpose line has been developed for dynamic food industries which want to produce traditional products and at the same time are willing to enter new market segments that have growing importance. Thanks to its versatility, it is also proposed as an excellent solution for new pasta plants or for food plants in developing markets. The advantage of this model is the possibility to increase the production capacity by adding new in line dryers in later steps. Everything is foreseen from the beginning in the feasibility study phase in order to give the customer the possibility to grow in successive steps using the existing machines instead of the need to revolutionize the pasta plant or to totally change the machines.

Concerning the core business of Tecalit, that is the manufacturing of dry pasta

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Pasta & couscous production

Short-cut pasta line 3,000 kg/h (Tecalit).

Long pasta line 1,200 kg with night storage system (Tecalit).

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Pasta & couscous production production lines, improvements have been introduced in the production process control of the already consolidated technologies for the production of high quality short-cut pasta (model TDUHT) and long-cut pasta (mod. PDT-HT).

The main advantage being the energetic savings that permit the pasta producer a competitive advantage. In fact Tecalit philosophy is to supply plants of the highest technological quality, with sturdy and modular construction solutions which permits a reduction in the production cost of the machines. Further to energy saving, all production lines boast a highly technological design which allows the

production of high quality pasta in respect of the organoleptic characteristics of the raw materials.

Finally, Tecalit has also developed a method to produce potato-based snack pellets using the structures for the production of pasta, with the aim to introduce new solutions for the production of raw material based snacks and other products on the market in order to widen the range of plants to satisfy customer requirements.

(Tecalit - Via Leonardo Da Vinci 60 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 049 9460985 - Fax +39 049 5953771 - www. tecalit.it)

Machines and lines for COUSCOUS, DRY pasta and SPECIAL PASTA More than 35 years of experience in the field and ongoing technological evolution have enabled Anselmo to become one of the leading and most well-known production companies in the world for the design, construction and installation of systems and machines for pasta industries.

In relation to market requirements, which see a steadily growing request for an increasingly wide assortment of products, Anselmo offers the market automatic production lines for dry pasta, as well as a high hourly production rate, also able to ensure increasingly diverse production thanks to the new Combined lines.

In 2013 Anselmo aims at expanding rapidly, ready to meet the competitive challeng-

es of the future, having renewed its entire range of products, which includes: production lines for long cut pasta from 750 to 5,000 kg/h; production lines for short cut pasta from 500 to 6,000 kg/h; production lines for special types of pasta (nests, lasagne) from 200 to 1,000 kg/h; production lines for couscous from 500 to over 3,000 kg/h; the new Combined lines, capable of producing nests, short cut pasta and special short cut pasta with a capacity of between 300 kg/h and 2,000 kg/h.

In addition to supplying process lines, Anselmo has manufactured turnkey pasta factories in various locations worldwide, from the building design to supplying and

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Pasta & couscous production

Short-cut pasta line 2,500 kg/h and long pasta line 3,500 kg/h (Anselmo).

OBA pasta plant with n. 8 Anselmo production lines.

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Pasta & couscous production installing all the necessary ancillary services.

Anselmo therefore boasts technical and technological skills and an organisational structure able to support pasta factories in their development projects with a high lev-

el of service, fast reaction times and a good quality/price ratio.

(Anselmo - Via Fossano 33 - 12041 Bene Vagienna - CN - Italy - Tel. +39 0172 654755 - Fax +39 0172 654811 - www. anselmoitalia.com)

Automatic CUTTING GROUPS and STAMPING machines for PASTA and SNACKS Niccolai Trafile, in order to meet the international market demand has further improved and strengthened its design and production processes to ensure a high quality product and short delivery time.

Not only in the field of dies, in which the company is specialized after more than a century of activity, but also in the design and manufacture of die washing machines, automatic cutting groups for short pasta and penne (angle cut) for all types of presses or lines, stamping machines and stamping dies for pasta “Bologna” production and all accessories for the maintenance of the dies.

“Advanced technology at the service of quality” is the mission always pursued by Niccolai Trafile which has always taken into consideration what could be done to make it easier and safer for operators working inside the factory in the daily operations of production and quality control when designing and producing its machines.

The ultimate goal being not only to provide high-quality dies and machines, but also to assist customers carefully both before and after the sale, maintaining a con-

tinuous working relationship to combine the service and the ability to listen to customer suggestions.

The revolving head cutting group of the Cartrapen Family for the production of short pasta, pastina and penne, are now a concept of satisfaction for Niccolai Trafile because it allows to fulfill the requirement of every food production plant with any type of press or line (either pasta or snacks).

The considerable demand for the Presstrapen cutting unit that uses the columns of the press as hooking and support, thus avoiding any encumbrance on the ground and in front of the shaker, has led to the optimization of a machine which is better performing for customized requirements.

This cutting group adapts itself, due to its flexibility, to the productions of all types of short pasta and penne, as well as the sheared pasta in combination with one or more stamping machines.

Cutting groups, series Presstrapen, Presstrapen GT and Presstrapen DS, are designed to fit on request, as they can be integrated with all the presses and production lines, besides being easily positioned

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Pasta & couscous production

Computerized control system machines for die production (Niccolai Trafile).

Cutting machine Presstrapen (Niccolai Trafile).

Stamping machine Sfoglia/1300, 850 kg/h (Niccolai Trafile).

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Pasta & couscous production with one or more stamping machine under the same press, avoiding to move the machines when production passes from short pasta to bow-tie production (and vice-versa).

Production with the stamping machines series Sfoglia/600, 1000 and 1300, according to the production capacity of each plant of pasta or snacks, in terms of operative simplicity is now comparable to that of short goods, keeping a constant level of shape quality during the whole production cycle even if working at high speed.

The Sfoglia/1300 proposes an automatic adjustment system of stamping die at each change of stamping die/shape. The calibration of the sheet, even very thick, is guaranteed by a pair of chromed and rectified solid rollers, 340 mm in diameter for the Sfoglia/1300 (diam. 220 mm for the Sfoglia/1000 and diam. 180 mm for the Sfoglia/600). Left and right thickness have an independent regulation and are constantly displayed to the hundredth part on the control panel.

Furthermore, the punching zone is illuminated to allow the maximum visibility during the formation of the bow-ties. The stamping machines have a new graphical colour touch-screen or black/white control panel that allows easy control and management of all production parameters and can also store recipes with the production parameters of the different shapes.

All speeds of calibrating rollers, of feed dough roller stamping die and of shredding rollers are easy to manage in an independent way thanks to the use of inverters and drivers. Product quality was a prime consideration in designing the ma-

chine, hence the adoption of integrated automatic systems for controlling sheet width, sheet presence and thickness and of intrinsical safety systems allowing operator access to the stamping die area for removal of the stamped pasta. These machines use stamping dies without central interruption, therefore the stamping die is not divided in two parts as it usually is.

High production capacity and very low percentage of waste are the strong points of this machine.

(Niccolai Trafile - Via Cardarelli 19 - Z.I. Sant’Agostino - 51100 Pistoia - PT - Italy Tel. +39 0537 92731 - Fax +39 0573 934394 - www.niccolai.com)

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DIVERTER VALVES SLIDE VALVES, KNIFE VALVES BUTTERFLY VALVES, ANTI WEA RING BENDS, CERAMIC COATED BENDS REINFORCED BENDS, ANTI STICK SYSTEMS, OVER PRESSURE VALVES, BAG FILTERS, SILOS’ FILTERS TM

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Fresh pasta production

Fresh pasta production

Compact PASTA LABORATORY for all kind of FRESH PASTA shapes According to Zindo Pasta Machines & Processing the huge variety of sizes and tradition of the local pasta handicraft productions are a resource to be used on wider horizons. Therefore Zindo has developed Pasta Lab, a compact laboratory able to

produce 25-30 kg/h of regional fresh pasta, stuffed and extruded, short and long.

Whether they are flour or egg or glutenfree, all pasta shapes can be pasteurized and pre-dried before being packed in ATM or subsequently dried.

Pasta Lab system to produce 25-30 kg/h of regional fresh pasta, stuffed and extruded, short and long (Zindo).

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Fresh pasta production Applying technologies and experience gained over the years by constructing industrial and semi-industrial automatic lines, Zindo provides an opportunity for small laboratories to increase the shelf life of their products, maintaining the artisan quality to expand their markets. In fact Pasta Lab contains forming machines able to realize most of the pasta forms, being able to switch production of regional pasta, double sheet ravioli of all shapes and extruded short and long pasta, in addition to all pasta shapes obtained from sheet dough.

The real heart of Pasta Lab is the Pastodryer machine with dual function, which is able to produce a pasteurized pasta with the right humidity to be packaged in ATM, especially useful for stuffed pasta. The laboratory is completed by a work table for weighing and packaging the pasta, giving the quality of the craft product and the expiry date which allows marketing on a larger scale.

Designed to be modular, functional and

compact, the Pasta Lab is offered by an opportunity to enter and succeed in the sector of fresh pasta with a minimum investment. The ease of use and the production flexibility of a pasta shape rather than another make it possible to produce small batches for stock rationalization based on sales, especially important for stuffed pasta. Also suitable for big companies, especially abroad, Pasta Lab is also used as a pilot plant for testing and market analysis before investing on lines dedicated to specific products.

To summarize, the advantages that the Pasta Lab boasts are: reduced space requirement; all types and shapes of pasta can be obtained; the modern design allows machining with a view; extremely easy use and sanitation; does not require any flue; moderate and easily financeable investment.

(Zindo - Via Foggia 71/73 - 70051 Barletta - BA - Italy - Tel. +39 0883 510672 - Fax +39 0883 510741 - www.zindo.it)

DRY and FRESH PASTA, COUSCOUS and READY MEAL production lines Storci was founded in 1991, yet its history can be traced back over six decades when back in 1949 a very young Anzio Storci started out as a workshop apprentice in Barilla, and its core business immediately focused on building machines for pasta manufacturing. Some years ago a merger was made with a larger company operating in the same sector, Fava from Cento, near Ferrara. Storci produces the presses which

Fava uses to build the biggest industrial lines in the world for dry pasta production.

While it builds systems for all other types of production under its own name: special dry pasta, fresh pasta, ready meals, glutenfree pasta and couscous. The company now employs more than 90 people, has a turnover of 24 million Euros a year and is growing all the time.

Of the most important markets, the one

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Fresh pasta production which is currently growing fastest is undoubtedly related to couscous production. Storci produces small couscous lines with outputs of up to 500 kg/h, while Fava produces lines with outputs from 1,200 to 3,000 kg/h for which Storci produces the machinery for the start of the line.

Essential elements in the realization of a good product are: careful selection of the sieves so as to produce fine, medium and coarse grain couscous, depending on the customer needs; application of the Premix, a Storci exclusive in terms of innovation and trademark which guarantees the quality of the product giving it a deeper, richer shade of yellow and better firmness to the bite when cooked. Furthermore, the

Long-cut pasta production line (Storci).

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conveyor belts inside the steam cooker are no longer made of steel and consequently the problem of black and burned grains sticking to the conveyor and becoming incorporated in the end product has been eliminated.

Another market is that of fresh pasta.

Storci fresh pasta lines have been designed to guarantee maximum quality and shelf-life for fresh pasta with a single pasteurization process. High temperature drying, freezing and double pasteurization systems are available for frozen or stabilized pasta. Thanks to the dough production technologies incorporated in the Premix, Beltmix and Bakmix systems, it is possible to obtain dough

Fresh pasta production

Storci testing room.

Ready meals line (Storci).

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Fresh pasta production which maintains excellent firmness to the bite when cooked and a rich yellow colour, also by integrating them with vacuum technology. The Beltmix replaces the traditional shaft and blade mixing tank thanks to its pairing with the Premix pre-mixing unit and a patented slow-moving accumulation conveyor for the dough rest period. This mixing system marks a significant technological step forward for dried, fresh, egg and special ingredient (spinach, tomato, etc.) pasta. This technology improves the result, making it possible to obtain better quality pasta with a better colour and offers production management with more efficient product changeover (approximately 5 minutes), cleanliness and hygiene (cleaning operation can be performed ten times quicker than with traditional tanks of the same volume and production capacity). All this with energy savings ranging from ten to thirty times less consumption compared to traditional mixing tanks. Since the dough is not subjected to any kind of mechanical action, the Beltmix guarantees that the original properties of the raw materials are kept intact and optimizes the colour of the finished product which, in the absence of oxidation, remains brighter and more intense.

Another growing market is the one of ready meals. The promotion of ready meal lines is stepping up, not only in Italy, which is still the reference market for Storici, but also in other countries such as the United States, France and Great Britain where the consumption of ready meals is already part of the modern day lifestyles. As lasagna is the most popular ready meal throughout the entire world,

Storci has reconfirmed its f lair for innovation by designing technical solutions for producing ready-to-serve lasagna which are partially and totally automated also in terms of tray packaging.

Last but not least, Storci has its own internal laboratory certified by the Italian Ministry of Higher Education and Research and an experimentation area. A sector worth hundreds of thousands of Euros a year which makes it possible to work well on systems and follow up customer requests.

(Storci - Via Lemignano 6 - 43044 Collecchio - PR - Italy - Tel. +39 0521 543611 - Fax +39 0521 543621 - www.storci.com)

FLIGHTING TECHNOLOGY

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Dosing, mixing & handling

Dosing, mixing & handling

CONVEYING, DOSING, MIXING and packaging plants for powders The market for bulk bag unloading systems, feeding mixers, load cells and semiautomatic packaging machinery is constantly developing and is well known to Cavicchi Impianti, who boasts amongst its customers some of the most famous, internationally known, producers of the various types of flours and can offer a com-

Plant with big bag unloading unit, conveyor, product mixing unit, and semi-automatic weighingpackaging machine mod. Stil/CD (Cavicchi Impianti).

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prehensive range of specialized equipment required for processing grain products, whether free-flowing or not.

Amongst the tailor-made constructions, a plant has been designed to automatically feed the products that the customer wanted to utilize for their mixtures, for example, white flour, oatmeal and potato flour.

These products reach the customer in bulk bags and are stocked near the unit. With the use of three bulk bag unloaders mod.

BBV/AP, the three products are transferred to three flexible conveyors mod. TS. The conveyors feed the MOR 55 mixer located on loading cells. Thanks to an electronic weighing instrument, and by means of an electrical control panel, the customer is able set and adjust the percentages of the products required. Thereafter, the MOR 55 mixer carries out the mixing of the powders.

The customer also required the mixed product to be packed into 1 kg, 2.5 kg, and 5 kg bags using a semi-automatic packaging machine. Therefore, a flexible conveyor

Dosing, mixing & handling mod. TS was connected to the mixer. The mixed product is transported to a packaging unit mod. Stil/CD. This machine has reduced dimensions, can be easily positioned near any other unit, and has been designed to fill the various types of containers with high weighing accuracy.

This extremely compact system is versatile

and designed to satisfy highly specialized requirements. With only a few changes, this system has been adapted to feed an automatic bag filling unit with no problems.

(Cavicchi Impianti - Via Matteotti 35 40055 Villanova di Castenaso - BO - Italy Tel. +39 051 6053164 - Fax +39 051 780647 - www.cavicchiimpianti.com)

Raw material HANDLING plants up to FEEDING the processing machines 65 years experience in researching, designing and building innovative systems for various sectors of the food processing industry has placed the Brambati group among the worldâ&#x20AC;&#x2122;s leading players in the pasta, confectionary and baking industries, for various types of biscuit, prepacked cakes, snacks and baked goods etc.

Brambati designs and builds specific plant for all kinds of production, starting from the premise that it is essential to consider the number of utilization points to be fed, mixing times, level of automation, dosages, etc. Raw materials are carefully inspected on arrival to check that they are in perfect condition, and product samples taken in accordance with the procedures put in place by each company. In both the pasta and the baked goods industries, each mixture differs from another in the quantities of the main ingredients it contains, thus making each production process different.

Brambati specializes in supplying everything for handling raw materials up to feeding the various processing machines.

Powdered raw materials such as flours

(white and wholemeal), sugar, icing sugar, starch, powdered milk, cocoa and dextrose, and liquids such as vegetable oils, glucose, inverted sugar, margarine, whole eggs, yolks, egg whites, honey and water are stored in special silos. The plant is constructed in AISI 304 and/or AISI 316 stainless steel in compliance with CE standards, the relative Atex Directive (equipment for use in explosive atmospheres) and the laws in force in the particular country of installation.

Great attention is paid to reducing acoustic pollution with the use of appropriate insulation, to come within the values established by the relevant laws in force.

The entire process is activated and controlled electronically, and monitoring system software is designed ad hoc to meet each customerâ&#x20AC;&#x2122;s particular needs and ensure maximum flexibility. Each stage of the process is managed remotely from the control room and the status of each utility monitored in real time. The application software chosen by Brambati engineers is the latest generation available on the mar-

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Dosing, mixing & handling ket at the time of installation of the plant, and the best suited to the customerâ&#x20AC;&#x2122;s requirements.

With these applications, stock times and quantities of stored raw materials can be visualized, reports printed, dosages set, motors remotely activated and controlled, faults and stoppages identified, and also maintenance times signalled where programmed. In the event of breakdowns, the on-line customer support service technicians can remotely check faults and/or alarms, carry out tests, re-start and do everything necessary to restore function.

Brambati aims at supplying plants with cutting-edge technology to give maximum process flexibility and cut operator intervention to the minimum.

In keeping with the green, or ecological, economy model, Brambati has installed a 200 kWp photovoltaic system on the roof of its Codevilla plant. The approximately 220 MWh annual energy output of this fully integrated system means the Group is able to achieve significant goals with regard to energy saving, efficient use of resources and sustainable development. The same philosophy of optimization and efficiency of production cycles is also applied when machinery and systems for the food industry are designed and built, thus providing solutions that are consistent with customer requirements.

(Brambati - Via Strada Nuova 37 - 27050 Codevilla - PV - Italy - Tel. +39 0383 373100 - Fax + 39 0383 373078 - www.brambati.it)

Brambati headquarter in Codevilla.

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Dosing, mixing & handling HANDLING and CONVEYING equipment at the new Ghigi PASTA PLANT Ghigi is an Italian pasta factory, founded

by Nicola Ghigi in 1870 in Morciano di Romagna, a small village near Rimini. The company reached its height in the 1950s, becoming number three in Italy after Barilla and Buitoni. While today the Ghigi brand is being revived thanks to the efforts of a farmer cooperative from the ForlĂŹ Cesena and Rimini territory.

The new 100,000 square metres plant in the area of San Clemente (Rimini) produces durum wheat dry pasta of various shapes and recipes, also using ingredients such as tomato and spinach.

Pastificio Ghigi has chosen Wamgroup as supplier partner for equipment worth a six figure sum in Euros. The supply includes forty-four TX stainless steel tubular screw conveyors, one CAU trough and one VEC vertical screw conveyor, three RSM manual bag openers, fourteen WamFlo dust collectors, one VHS pressure relief valve, six V.FS butterfly valves, thirteen BAex Bin Activators, thirty-two RVS blow-through rotary valves, seventeen ILTX level indicators, as well as five MVE electric motovibrators. All the equipment supplied is Atex-compliant.

About 1,000 tonnes of semolina per silo are conveyed via pneumatic conveying lines before reaching the mixing process.

In the ingredients area, bags are opened using RSM manual bag openers. The bags contain spinach flour and tomato flour.

In the semolina department, there is one silo dedicated to organic pasta and another one for wholemeal pasta. From these two silos come the two types of semolina

used for the production of pasta on two separate lines, which supply approximately 2,000 pharmacies in the United States every year. The area is enclosed to avoid contamination of ingredients used for other

TXZ 304L SS screw conveyor, BAex Bin Activator, MVE electric motovibrators and RVS rotary valve supplied by Wamgroup to new Ghigi pasta plant.

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Dosing, mixing & handling products. In the same semolina area there is a screen used to select semolina. If the particle size is larger than 500 mμ it is discarded, because the macro-effects caused by improper size can lead to the presence of traces of white spots in the pasta.

Daily production of the plant currently stands at about 150 tons, with the aim of reaching a 300 tons/day production rate in 2013. The maximum potential capacity of the plant is estimated to be 1,200 tons per day.

A peculiarity of semolina is that it is abrasive and tends to pack in excess. In fact, a plus that has been appreciated by Pastifi-

cio Ghigi is related to the high functionality and reliability of the Wamgroup components, in particular as regards feed rates which perfectly match and stay constant.

The plant, which was designed and installed by the OEM, Federico Giuliani, using Wamgroup components, boasts top performance and reliability ensured over time. The OEM decided to install, where possible, only Wamgroup products for each feature of the system.

(Wamgroup - Via Cavour 338 - 41030 Ponte Motta di Cavezzo - MO - Italy - Tel. +39 0535 618111 - Fax +39 0535 618226 - www. wamgroup.it)

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CAPPELLETTI MACHINES R 540 C for new pelmeno shape in disc, closure superimposed weight from 8 to 16 grams

Tecna (Tecnologie Alimentari) srl Via Milano, 52 – 22070 BREGNANO (CO) Italy Tel +39 031 774293 – fax +39 031 774308 tecna@tecnasaima.it - www.tecnasaima.it

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Ingredients & food storage

Ingredients & food storage

STORAGE and HANDLING plants for raw materials and finished products Pizeta designs and builds storage and handling plants for raw materials, finished food and non-food products, such as dry pasta, pet food, cereals, couscous, wood pellets and so on. Whether it is for an individual machine or a complete turnkey plant, the company has longstanding experience and a marked inclination towards innovation, supported by an efficient after sale customer service.

All projects are strictly tailor made, transforming the client’s desires into highly functional projects. By using all the most modern designing technologies, such as 3D rendering, Pizeta can guarantee top quality and long-lasting products which are always aligned with the latest technological developments. This is the company commitment and the key to excellence, seen not as a static point of arrival, but as a continuous effort towards an everlasting improvement. Thanks to this strictly client oriented strategy, Pizeta has, over time, become the partner of some of the world’s leading companies in this field.

In the last decade, Pizeta has introduced a number of storage and product management solutions onto the food industry market, which are distinctive for innovation and reliability. “Our production range consists of two main product lines: on one hand equipment for the storage of raw food materials such as flour, semolina, starch and flakes, which includes feeding to the production lines; on the other hand equipment for the storage of final products such as pet food and dry pasta. The design and construction of our equipment are entirely managed in-house, from the know-how to the Quality Assurance System”, explains the Chief Executive Officer, Pietro Zanetti.

Pizeta develops each project in collaboration with the individual customer, providing coaching and support from the layout of the construction and electrical diagrams to the training for the use of the PLC system. This is a simple and intuitive graphical dashboard that allows the operators full control and monitoring capabilities of the system.

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Ingredients & food storage

Bucket elevator feeding three packaging machines (Pizeta).

Silo for finished product storage in stainless steel Aisi 304 (Pizeta).

Short-cut pasta storage plant with 55 silos and feeding system to 10 packaging machines (Pizeta).

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Ingredients & food storage Pizeta workshops are equipped with the latest tools and machinery to guarantee a high quality product with the most modern technology. All the equipment is entirely designed and produced in Italy. The great reliability of Pizeta solutions also means a short return of investment period for the clients and then high profitability of the amortised investment.

Since Pizeta has international customers, its equipment is in compliance with Atex standards and with the Directives against the risk of explosion in f lour storage. The respect of these standards guarantees a better environmental impact and an extremely low percentage of powders in the air, within the international standards, assuring a room without powder nor f lour deposits. This means a better hygiene and cleanliness in the f lour storing room.

In the short-cut pasta storage line and pet foods, Pizeta also manufactures silos in stainless steel Aisi 304 in order to satisfy even the most demanding customer.

The application of storing and handling systems varies a lot: cous cous, coffee, petfood, food and plastic pellets, nuts and bolts, small parts in general to mention the most common.

The assertive and dynamic management in Pizeta, in conjunction with almost half a century of experience, has made the companyâ&#x20AC;&#x2122;s name internationally well-known for its complete range of solutions for the transport, dosing, cleaning, recycling and storage of various kind of products, all characterised by world class quality and technology and yet easy to use.

(Pizeta - Via Europa 27 - 35015 Galliera Veneta - PD - Italy - Tel. +39 049 9470669 - Fax +39 049 9471739 - www.pizeta.com)

Efficient and flexible STORAGE and HANDLING SYSTEMS for foods It is a fact that a perfect system is generated from the encounter of specific needs with timely responses. The ability to offer appropriate solutions at all levels lies in the quality of communication and technical skills. These allow for wise choices and better decisions, by having complete information, which is analyzed in detail, tailored to the wishes and needs of the end user. This is why the greatest risk of acquiring a new system is to underestimate the importance of every single component and of the accessory parts. In the past, systems were generated from a constant dialogue between

user and manufacturer. However, in recent years the commercialization of complete turnkey systems has prevailed increasingly and has now started to show its limits and has become a present-day issue. When, in a system, the quality of some of its parts is obtained by sacrificing the quality of other parts due to business reasons, the efficiency of the system will be that of its less efficient component. Reshaping the accessory parts and cutting the technical devices results in a poor functioning of the entire plant. The most common problems that occur are: bottlenecks, inhomogeneous performance/

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Ingredients & food storage end user, Cusinato gives the utmost importance to the efficiency and flexibility of the system, while keeping in mind the actual performance that the customer wishes to achieve. Very often this aspect is hardly ever discussed during negotiations or is discussed after the contract has been defined and signed. In this case it is inevitable that the end users, due to a tight budget, cannot afford to purchase highly technological accessory equipment as they would have wanted.

In a competitive market such as the handling, transport and storage of food, it is known that the tendency of the main players is to become ever more technically independent in the choice of the RAMBALDO ANTONIO_Layout 1 20/01/10 11:29 Pagina 1 equipment and the respective supplier/s. It is no coincidence that end users have their own technical managers, who assess carefully all technological aspects of every part Via Tessara 9/11 35010 Curtarolo (PD) Italy of the plant before purchasing. Cusinato Tel +39 049 557094 - Fax +39 049 9623322 info@rambaldoantonio.com is willing to interface with the technical www.rambaldoantonio.com staff of the customer, right from the quote, presenting a range of solutions, each of NEW which clearly set out the advantages and Thanks to our conversion, the sifting area disadvantages, the differences in terms of of your plansifters is increased. performance and cost-effectiveness.

Frames and stack-frames for all kinds of plansifters.

Thanks to its technical and sales staff, Cusinato can assist the end users, also at their premises, shortening the definition of the technical and economic aspects of the supply and improving the integration with the upstream and downstream equipment of the plant, thanks also to the dialogue with the other contractors chosen directly by the customer and not imposed by the supplier of the main plant.

(Cusinato Giovanni - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD Italy - Tel. +39 049 9440146 - Fax +39 049 9440174 - www.cusinato.com)

efficiency, machine downtime, poor flexibility, presence of similar machines from different sources/manufacturers.

For fifty years the fundamental drivers of Cusinato have always been two: the constant dialogue with the end user in order to fulfill all requirements and the technological innovation in order to offer competitive advantages. This makes Cusinato a landmark in the storage and handling system for foodstuff, offering homogeneous systems, perfectly compatible with the upstream and downstream equipment already existing in the end user plant. When working together with

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Pest control

Pest control

Real time and permanent RODENT MONITORING system Concerning rodent pest control, the food industry faces stringent standards, laws and regulations, albeit set by the food processing companies themselves or by their federations, by national governments or by supranational bodies, such as for the Eu directives. Therefore the need has arisen to enable the food producers to monitor the rodents in real time, to catch them alive and then to dispose of them quickly, without allowing them to harm or to infect the environment. Catching them alive is moreover of primary importance in some Eu countries such as Germany, where there are very strict laws on humane behavior towards animals. Indeed, they should be removed from their traps within a few hours after the catch, in order to ensure that they will not suffer by their imprisonment in a small and eventually hot environment.

In order to fulfill such needs Simteligence has developed trapSIM, an integrated permanent rodent monitoring system that monitors the premises per-

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manently and in real time. It consists of live catch, or snap trap bait stations, which after catching the rodent, emit a signal to a central server in real time. The bait stations are operating completely independently, on a plug and play basis.

The user, such as the technician of the pest control company, just needs to place it in any appropriate location. It communicates independently, without any need for wires. The autonomy of the bait stations is based on heavy duty lithium batteries, which have enough capacity to allow autonomous functioning for over ten years.

When a rodent enters a bait station, a signal is instantly sent to a central server and shown in real time on a detailed digital map, on any computer, via a secured Internet connection. An sms and/ or an email message is sent in parallel to the userâ&#x20AC;&#x2122;s back office or smart phone and to the dedicated pest control operatives.

Detailed reporting display historical trends of the infestations as well as the

Pest control

The non-toxic bait station trapSIM for the permanent monitoring of rodents (Simteligence).

quality of the implemented pest control solutions.

Following demands from leading pest control service companies, Simteligence is also embedding its worldwide patented control

and communication system, into existing bait stations.

(Simteligence - 150 rue ThĂŠodore Verhaegen straat - 1060 Brussels - Belgium - Tel. +32 2 5434476 - www.simteligence.com)

MEZZA NUOVO SITO SFOGLIABILI TM/2_Layout 1 13/03/13 16:18 Pagina 3

the best way to BROWSE our site

CHIRIOTTI EDITORI www.chiriotti.it

Packaging

Packaging

Filling and bagging machines for FEED ADDITIVES In 1988, almost 25 years ago to be more precise, Concetti supplied a semi-automatic bag-filling machine to DSM Istituto Vitamine at their Segrate plant in Italy.

Concetti hoped that the first installation would be a prelude to further orders but this was to be the beginning of a rather special story that would last to the present day and cover three continents, 10 factories and 17 lines in all. A demonstration of the benefits from working in collaboration with a customer, receiving inputs to constantly develop and improve machines.

DSM Istituto Vitamine supplies feed additives which is one of the most difficult industries for bag filling suppliers. The range of additives to be handled can easily run into thousands of different products, mostly fine powders which are often very dusty. Some products are medicated, therefore any cross contamination is strictly forbidden. The bag weights can be almost any value between 5 and 25 Kg and the job runs are usually short with often just one or two pallets per order. The first

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Concetti installation in the Italian DSM company was highly satisfactory and a second semi-automatic machine quickly followed in 1990 for the same plant.

The next installation came in 1994 at DSM Nutritional Products Hellas, in Greece, and this time DSM wanted to have a fully automatic bag placing system, the first one Concetti supplied to DSM which incorporated features that came out of their experience with the earlier plants.

When in 1995 DSM at Heanor, Derbyshire in the UK, was looking for a solution to a complex situation Concetti proposed an innovative system that appealed to the customer. A further new line was supplied to DSM Iberia in Madrid, Spain in 2001. In 2002/2003 DSM opened two plants in Asia using more Concetti automatic lines, one in Korea and another in Chonbury, Thailand.

More installations followed in Spain, in 2009 and 2010 and a plant in Pendergrass (Georgia, Usa) was opened in 2010 along with two further lines at another new factory at Naberezhnye Chelny, Russia. A new

Packaging

IGF bagging machine (Concetti).

Four column robot palletizer PS-3A (Concetti).

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Packaging automatic line was supplied to DSM Hellas in Greece to replace the unit installed originally in 1994 which, after more than 15 years of service has been carefully refurbished by Concetti and given a new lease of life in a DSM plant in Romania. Lastly, yet another automated line was supplied to DSM in Ames, Iowa, Usa. According to Concetti, the IGF series of bag filling and closing machines is ideal for these applications, having an extremely flexible design allowing changes to be incorporated without detracting from the basic concept or affecting reliability. Machines with different levels of automation have been installed, including manual bag handling, automatic bag placement, automatic bag filling and closing, single and double weighers up to fully automated palletiser lines using IGF 600 and IGF 900 models.

Automatic systems operating on short job runs must be able to frequently change bag weights, sizes, layer patterns and so on. These machines are designed to be controlled and set-up by servomotors and therefore, with

the addition of a communications network, it is relatively easy to link the separate PLC devices. This means that programmes for a complete line can be changed swiftly from a single keyboard without needing any physical spanner adjustments by the operator.

Concetti provided DSM with systems to cope with up to 5,000 different products.

Features which allow rapid clean down between different products have also been incorporated into the design with a special PLC programme to control the cleaning sequence. This has helped to minimise downtime and increase productivity.

Some DSM plants also employ Concetti robotic palletisers which are able to handle all the widely different bag shapes and sizes. The PS-3A with its four column arrangement allows bags to be overlapped and provides both side and top compression to give neat square pallets every time.

(Concetti - S.S. 75 Centrale Umbra Km 4,190 - Fraz. Ospedalicchio - 06083 Bastia Umbra - PG - Italy - Tel. +39 075 801561 Fax +39 075 8000894 - www.concetti.com)

PACKAGING MACHINES and lines for granular and powdery products Dolzan Impianti, which has been working in the packaging field since 1962, owes its success to a long experience in the sector and continuous technical refinement. The results of this passion, which has continued for more than fifty years, take shape in a wide range of packaging machines whose main characteristics are versatility, reliability and the user friendly aspect. Designed in a rational and essential way, suit-

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able for the food and non food industries, Dolzan vertical packaging machines are designed to pack any type of loose product, granular, powdery or liquid starting from flat foil reel.

Packaging lines with electronic weighers (linear and multihead weighers), volumetric dosers (volumetric cups or auger filler), with the possibility of combining two different dosers on the same machine, are

Packaging available for packing into pillow pack, flat bottomed bags, gusseted bags, bags with handle, clip or twist.

Over 60 models of machines are designed and manufactured by Dolzan. Furthermore, the company is willing to meet the composite requirements of customers with craftsmanship, offering customized solutions for different packing needs, aiming at being a partner rather than a supplier.

What distinguishes a partner from a supplier is the ability to interpret enquiries and demands correctly, listening

Vertical form-fill-seal machine mod.

D150-4S/C for flour in Stabilo flat bottom pack with 4 corner seals (Dolzan Impianti).

attentively to the individual customer requirements in order to find a targeted solution and studying the best way to offer a complete, efficient, prompt and economically advantageous service.

Up to now more than 4,000 machines have been sold in 50 countries and every year more than 10,000,000,000 bags are produced with Dolzan systems.

(Dolzan Impianti - Via Roma 260 - 35015 Galliera Veneta - PD - Italy - Tel. +39 049 5969375 - Fax +39 049 9470138 - www. dolzan.com)

Line of 5 packaging machines for flour, able to package 9 tons per hour (Dolzan Impianti).

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Ancillary equipment

Ancillary equipment

SPARE PARTS and ACCESSORIES for flour and feed mills Mazzolari Officine Meccaniche produces parts and accessories for mills and feed mills, perforated sheets and metallic wire nets. The range of products also includes hammers for mills, grids for mill grinding, consumable material and accessories for mills and all kind of grinding plants including the production of flour for human consumption, the production of livestock feed and supplements, up to non-food material production.

The hammers for mills are manufactured in series by means of specific stateof-the-art machinery, using high quality steels which are subsequently subjected to an exclusive heat treatment process to gain surface hardness, high toughness, wear-resistance, and durability of use.

The range of hammers is divided into 3 types which differ in quality, hardness and specific duration and are classified as: Normal, Medium, and High Performance. They come in pre-assembled sets, weighed and balanced for perfect balancing of the mill rotor, ready for assembly.

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The hammers are essentially beaters and are mounted on the appropriate pins directly on the mill rotor. These are integral with the body of the rotor and thanks to the centrifugal force and the peripheral speed of the rotor spins of the mill, they have the purpose of breaking the various products such as cereals, feed, etc. into small pieces. The particle size and size of products varies and depends on the chosen form of grinding grids.

Mazzolari also manufactures perforated sheet, sieves and screens. These can be made of steel or in other specific materials according to the degree of wear and type of material to be grinded. They have, essentially, the function of a sieve, that is to regulate the particle size and the size of the product crushed and ground by the hammers. They regulate the passage of the product from the grinding chamber to the expulsion chamber of the product f lour. Put simply, the larger the holes of the grid, the larger particle size the produce will have and viceversa. These grids

Ancillary equipment are basically perforated plates and can have various uses such as in the cleaning process and sifting of raw materials. The range of grinding screens is divided into 3 types which differ according to performance and are classified as Standard, High Performance Multihole, and the special holes, Conidur, on request.

Mazzolari, thanks to over 30 yearsâ&#x20AC;&#x2122; experience, has a high-quality production and

in particular also a large stock of materials ready in stock, and therefore are able to fulfill orders with the Express Service in most part of the world even in 48/72 hours.

(Mazzolari Officine Meccaniche - Via Aldo Moro 14 - Z.I. Cignone - 26020 Corte Deâ&#x20AC;&#x2122; Cortesi - CR - Italy - Tel. +39 0372 926002 - Fax +39 0372 926107 www.grazianomazzolari.it)

An example of hammers for mills and perforated sheets for flour and feed milling industries (Mazzolari Officine Meccaniche).

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Ancillary equipment AUTOMATIC continuous LUBRICATION in a flour milling plant Simalube lubricators, a worldwide patented product, are produced by Simatec, a Swiss company based in Wangen A. Aare.

The Italian supplier Agrinova has successfully fitted them in a flour mill. The Molini di Voghera mill is located in Lombardy, province of Pavia, working 5 days a week, with an average production of 100 tons/ day. The products that are obtained from wheat processing are common wheat high quality flours for leavened products such as bread, breadsticks, pizza, and cakes.

The mill cannot manage systems which break down and downtimes that have not been previously planned and carefully scheduled. Every machine downtime means a loss of quintals of production, and this is unacceptable for a company of this size.

Molini di Voghera has been using simalube lubricators for years. Davide Rezzoli, production manager, and Raffaele Paciello, maintenance manager, believe that simalube is a great partner. Thanks to simalube, the useful life of supports has been increased and the breakage of bearings has been significantly reduced. In addition, the time required for lubrication, which was previously carried out with traditional

grease guns or other spring greasers, has been remarkably reduced.

The most significant points where simalube lubricators are installed are: - Wheat silos, to grease the screw conveyors of dry wheat; - Inside the mill, to grease the screw conveyors of conditioned wheat. Screw conveyors are very long and they are provided with tens of greasing points; - Rolling mills, lubrication of supports; - Conveyors for flour transport in bulk, lubrication of supports.

Inside a mill, lubrication can represent a problem, as the constant presence of dust can heavily pollute the lubrication points.

Thanks to simalube, the air-tight sealing of lubrication points is guaranteed and contamination from dust is prevented.

Furthermore, simalube lubricators have Atex certification and therefore can be used in mills and silos. All elements used must comply with very strict safety regulations in compliance with applications for the food industry.

The simalube lubrificators are available with greases and oils for the food industry.

(Agrinova - Via Togliatti 52 - 12038 Savigliano - CN - Italy - Tel. +39 0172 715488 - Fax +39 0172 33408 - www.agrinova.it)

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Ancillary equipment

The simalube lubricators operating in a screw conveyor for dry grain and in one for dampened grain (Agrinova).

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Ancillary equipment Two-way DIVERTING VALVES for pneumatic conveying lines The two-way diverting valves, VDM and VPT, have been specifically designed by Olocco to switch products in powder or granules (also abrasive) inside pneumatic conveying lines at low/medium/high pressure with pipes from DN50 to DN200 in size. Both are made of aluminium alloy to ensure maximum lightness and compatibility when it comes into contact with food. Nickel coating is available on request to increase resistance of the sliding surfaces against wear. The VPT valves are also available with the parts in contact with the product made of stainless steel. The VDM can be supplied with connecting pipes made with painted or stainless steel for all the main pipe diameters commonly used.

Inner seals are fully compatible with food contact.

The rotation is controlled by a pneumatic actuator with solenoids. The limit switches, which signal the deviation, are placed inside a sealed box. In case of unexpected encumbrances, it is possible to reverse the entire working unit very quickly thus allowing an extreme flexibility during the installation process. Versions that are in compliance with EC Directives Atex 94/9/ EC (1D internal, 2GD/3GD external) are also available on request.

According to Olocco Engineering, the VDM valves have been one of the most appreciated products of its portfolio for many years and have distinguished themselves for ease of installation, reliability, durability and low maintenance costs. All these elements make them extremely suitable for pneu-

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matic conveying systems at low/medium pressure, especially in the milling industry.

The drum diverting valves, VPT, have been subjected to a significant evolution in the last year. The work of Olocco engineers has been focused on the development of the main characteristics of the previous model by introducing a series of important changes: the double flow pipe, which means less wear and longer life-cycle of the machine; a reduced rotation angle of the drum, resulting in faster switching and less air consumption; the new seals, fully compatible with food contact, whose movement has been revised and made more precise for a better seal.

(Olocco - Via del Santuario 41 - 12045 Fossano - CN - Italy - Tel. +39 0172 692579 - Fax +39 0172 692578 - www.olocco.it)

The two-way diverting valves VDM and VPT (Olocco).

Supplier news

Supplier news

New headquarters for SEA Sea, a historical and well-framed international company in the optical sorting market, has announced its relocation to a new production and administrative registered office in a 4,000 m2 production area in Imola, province of Bologna, Italy.

In this way, the R&D and Production area will be increased, as well as the pilot plant station, in which all the optical and resonance sorters on sale will be available for customer testing purposes.

The year 2012 was characterized by an extremely positive and perspective commercial trend, marked by the commercial penetration, expansion and strengthening of new markets in Countries where Sea has been operating for more than 40 years.

Of course, this commercial operation is enhanced by the production and sale of state-of-the-art sorting machines, representing the highest technological expression as far as throughput, sorting performance and versatility are concerned, all in compliance with the increasingly stricter market requirements.

Furthermore, Sea has been recently ac-

quired by the Danish Cimbria Group, world leading manufacturer in the drying, processing and storage of cereals and seeds, and this is why the synergy of these two companies will enrich both market expansion perspectives.

(Sea - Via Colombarotto 2 - 40026 Imola BO - Italy - Tel. +39 0542 361423 - Fax +39 0542 643567 - www.seasort.com)

The new Sea headquarters, still located in Imola.

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Supplier news MOLITECNICA SUD internationalization process In a climate of increasing global competition, in Italy as in many other European countries, there has been a massive number of companies entering the international market.

Molitecnica Sud is not an exception to this process and in fact some years ago it started to look for new competitive opportunities in international markets by creating the brand ICE (Italian Cereal Engineering Srl), a trading company specifically addressed to the engineering sector that deals with the development of its sales abroad.

This choice led to transformations including the change in the organizational, technical and financial structure, a different deployment of human resources and a homogenization of rules and behaviour at an international level, a standardization of operational procedures and methodologies and heterogeneity in the features of the finished products.

In this context, Molitecnica Sud, which has

been producing milling plants for decades that are perfect in terms of quality, reliability, marketing, excellent service and price has joined with IBF in a strategic partnership. IBF is a company with a proven knowledge in the review and commercialization of new and second-hand machines for pasta factories, mills and industrial installations.

Another step to support internationalization was achieved by Molitecnica Sud when it participated in Indagra 2012. This is the most complete event of its kind in Romania in the field of animal husbandry, agriculture and food industry and is the result of an effective collaboration and demonstration of confidence on the part of Map and Silotech, a partner company producing silos.

In conclusion, internationalization is perceived by Molitecnica Sud as a normal evolutionary process becoming almost indispensable, which requires increasing commitment and resources to find new opportuni-

Molitecnica Sud at the Indagra 2012 (Romania) and at Ipack-Ima 2012 (Italy) exhibitions.

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Supplier news ties and tackle the many challenges posed by international markets with the purpose of acquiring and then defending a competitive and sustainable position over time.

Maria Ferrulli

(Molitecnica Sud - S.P. per Ruvo di Puglia km 1,300 - Contrada Torre La Macchia - 70022 Altamura - BA - Italy - Tel. +39 080 3101016 - Fax +39 080 3146832 - www.molitecnicasud.com)

ITALPACKâ&#x20AC;&#x2122;s complete packaging solutions Italpack is based in Santarcangelo di Romagna near Rimini on the Adriatic cost of Italy and has been a worldwide leading company in packing equipment since 1982.

Over the years the company has enlarged its range of equipment and can now offer complete packing solutions going from completely automatic packing lines for floury and granular products in premade square-bottom bags to automatic valve or open-mouth sack weighing/bagging lines as well as palletizers and stretch-wrappers.

The company philosophy of focusing on the requirements of the end user has allowed Italpack to become the preferred business partner of hundreds of companies worldwide. Each packing solution can be tailored to fit customer needs or specific requests resulting in the highest efficiency and usability possible.

All equipment is designed, assembled and tested at the Italpack factory and complies with the latest international standards.

Equipment is P.L.C. controlled to maximize flexibility and to allow the end user a simple but effective graphical interface.

A remote control system is available as an option, allowing (Italpackâ&#x20AC;&#x2122;s) specialized engineers to access equipment for any real time update or modification needed saving time and money.

The Italpack headquarters in Santarcangelo di Romagna.

After sales customer service is a priority issue that the company takes very seriously whether it be spare parts, equipment update or normal servicing. All major equipment components are kept in stock and are ready to ship when necessary, guaranteeing each customer a precious technical back-up in case of need.

(Italpack - Via Andrea Costa 106 - 47822 Santarcangelo di Romagna - RN - Italy Tel. +39 0541 625157 - Fax +39 0541 621956 - www.italpack.net)

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Supplier news OFFICINE LOPORCARO broadens its offer Officine Loporcaro, founded in 1968 by the brothers, Pietro and Giuseppe Loporcaro, developed the MDTL milling system boasting compactness, reliability and high quality in less space, with reduced energy consumption and maintenance costs.

Due to continuous technological research, the highly qualified staff has now developed the debranning machine model DEC/L, conceived and realized in order to increase product yield and quality in existing milling plants. Officine Loporcaro states that the use of this machine has resulted satisfactory in numerous wellknown and important Italian and foreign trade mark companies.

Thanks to an extensive knowledge of customer requirements, the company has widened the range of services by

Officine Loporcaro operative headquarters in Altamura.

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making available to the customer no fewer than five f luting machines and three polishing machines in order to provide all kinds of roller mill maintenance for existent milling plants. By offering the dismantling and mounting of the rollers, after f luting and polishing, on site, the company guarantees customers constant presence in after sales services.

Aiming at representing the answer to the actual foreign market needs, Loporcaro consolidates and improves the planning, construction and installation, on site, of feed mill units for the extraction of flour, pellet and flakes.

(Officine Loporcaro - Via del Grano 1 Z.I. - 70022 Altamura - BA - Italy - Tel. +39 080 3101167 - Fax +39 080 3101307 - www. loporcaro.it)

Supplier news Sustainability and energy-saving at the GOLFETTO SANGATI production unit In line with Pavan Groupâ&#x20AC;&#x2122;s philosophy, Golfetto Sangati invests in clean energy, confirming the attention to environmental issues as a necessary step to support balanced growth.

The photovoltaic system installed on the roof of the production unit in Quinto di Treviso (Italy) was recently inaugurated.

With an average energy production of 868,000 kWh/year obtained by means of 3,442 modules spread over an area of approximately 6,000 sqm, the investment ensures the Pavan Group plant a significant reduction in environmental impact.

During the sunniest months production activities can be sustained entirely by solar energy, avoiding any resorting to polluting energy sources, with the yielding part of the production to the grid. This will enable zero pollutant emissions for the production of electricity, avoiding the emission of nearly 400 tons of CO2 and 160 TOE (tons of oil equivalent) per year.

The focus on environmental balance is applied to all the activities carried out by the Groupâ&#x20AC;&#x2122;s companies, both in the development of technology and machinery able to optimise energy resources and in the adoption of an environmentally sustainable organisational and production model. As well as the use of clean energy sources and limiting the consumption of water and natural gas, the Group implements a complete control of the production processes in order to encourage the use of environmentally-friendly and

The photovoltaic system installed on the roof of Golfetto Sangati production unit.

recyclable construction and packing materials.

(Golfetto Sangati - Via F.lli Bandiera 3 - 31055 Quinto di Treviso - TV - Tel. +39 0422 476700 - Fax +39 0422 476800 - www. golfettosangati.com)

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Supplier news Turnkey plants for MILLS, PASTA and FEED manufacturers CMB has been in business since 1948 and takes pride in its long-standing tradition in the design and manufacture of plants and machinery for processing a wide range of products, teamed with a constant focus on the latest technologies. Continuous research and market surveys have led the company to specialize over the years in the production of plants and machinery for processing flour, grain, and derivatives for livestock use. CMB offers a customized service for new plants and solutions for upgrading existing plants.

In particular, for the milling, pasta and animal feed industry, CMB designs and manufactures plants for: flour storage and proportioning; pressurised and low pressure pneumatic conveyance systems; raw material proportioning with electronic scales; raw

material grinding and mixing; flour sifting and cleaning; dry pasta waste grinding and pre-mincing; dust extraction systems with automatic low-pressure filters; auger and chain mechanical conveyors, bucket elevators and extractors for silos.

The company provides targeted solutions in a complete, custom technical package which includes: individual machine up to turnkey plant design; assessment, study and assistance in new production solutions; plant creation, execution and commissioning, customer care and after sales service to ensure continuous improvement in plant productivity.

(CMB - Via Torino 6/B - 36063 Marostica - VI - Italy - Tel. +39 0424 780176 - Fax +39 0424 472196 - www.cmbsrl.com)

CMB booth at the Fieragricola exhibition in Verona.

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Supplier news MULMIX FACCO wins contracts all over the world Mulmix Facco was established more than 50 years ago as a detachment of the Industrial Group Finco-Facco, founded

by Cav. Luigi Finco, and is specialized in the realization of industrial plants for cereal conservation and storage. During the last 20 years it has been managed by Nicola Lorenzo Finco who repositioned the company in the challenges offered by the globalized market and gave it a firstline role in the international market.

The research and development activities combined with a strong internationalization policy, the redefinition of the business process and a series of important investments in the ICT field, led to an exponential growth of the sales volume and in the exportations to the five continents.

Mulmix produces customer oriented products and plants, each customer deserves â&#x20AC;&#x153;customizedâ&#x20AC;? solutions and is directly followed in all the phases by a Project Manager who is completely devoted to the pro-

ject from the design to the production and finally to the assembly.

The wide spread presence in several territories is the element that distinguishes and characterizes the company. Foreign commercial offices and organizations create the necessary physical contact with customers.

The customers are mainly private companies but during the last few years, due to several requests coming from North African and Middle Eastern Countries, Mulmix has started to take part in the great international public tenders. Regarding these, the latest achievement is an important project for the storage and conservation of cereals.

It is for a completely automatized plant, with a total capacity of 80,000 tons, realized by the Iraqi Kurdistan Minister of the Autonomous Kurdish Region and has a total value of USD 20,000,000.

(Mulmix Facco - Via Palladio 7 - 35010 Campo San Martino - PD - Italy - Tel. +39 049 9638211 - Fax +39 049 9630511 - www. mulmix.it)

Mulmix Facco storage installation in Turkey, total capacity 60,000 tons.

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Supplier news P.L.P. liquid systems around the world P.L.P. has been a leading company in liquid dosing since 1980, having consolidated the markets of Europe, Asia and Latin America and created new links with major companies in the Philippines and North Africa.

In 2012, the company’s network of regional agents expanded to include new areas in both Eastern Europe and Asia. The growing expansion of the feed and food sectors in the Philippines has enabled P.L.P. to begin a collaboration with VRH Eurosolutions, a Philippine-based trading and consultancy company specialized in the feeds and food industry, to cover the local market.

P.L.P.’s advanced technology, with its own projected and patented machinery for liquid dosing, has favoured its presence in a competitive and growing market, a market which is always looking for innovative ideas to fill the technological gap.

The company actively supplies liquid dosing technology and machinery to markets ranging from feed mills to other food and non-food ones, up to the chemical sectors. Furthermore, it boasts continuous collaboration with Norwegian feed mill Felleskjøpet Rogaland Agder. Felleskjøpet is one of the most important feed mills in Europe and a true leader in the production of feed and pet food in Norway. P.L.P. dosing, coating and spraying systems have been successfully integrated onto their existing lines, with a technology that improves both the quality of feed and production. Felleskjøpet’s Plant Director, Mr Stig Fagerli, said, “We are proud to use P.L.P.’s machinery”, which is in line with the P.L.P. aim to guarantee customer satisfaction.

Last but not least, a long collaboration with

Coater machinery with special motorized sprayers (P.L.P. Liquid Systems).

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Supplier news

Sky view of Felleskjøpet feed mill facility in Norway, equipped with P.L.P. Liquid Systems machinery.

Homogenizer (P.L.P. Liquid Systems).

Akzo Nobel – a leading producer of emulsifiers for animal feed worldwide under the product brand Bredol – has enabled P.L.P. to develop systems of homogenization which guarantees an excellent liquid emulsion of oil, fat water and other liquids. This homogenization technology has been used throughout the years in feed mills to obtain a better dispersion of liquids, a more homogenous product with evident results on the production lines and to obtain a more efficient and higher quality of feed. This technology is adaptable for any type of dos-

ing system, in batch or in continuous, for the mixer, pelleting machines, extruders, etc. It has been proven to reduce the expenses of the feed production and improves the safety of the feed mill operators.

P.L.P. Research and Development team is always active in raising the standards of its technology in accordance with the EEC standards and regulations.

(P.L.P. Liquid Systems - Via 1° Maggio 4 29018 Lugagnano Val d’Arda - PC - Italy Tel. +39 0523 891629 - Fax +39 0523 891013 - www.plp-liquidsystems.net)

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Exhibitions & meetings

Exhibitions & meetings

POWTECH forum for milling, dosing, weighing and agglomeration Size reduction, screening, mixing, conveying, dosing and granulating are essential manufacturing processes for almost all food production. Powtech, in the Exhibition Centre Nuremberg in N端rnberg (Germany) from 23-25 April 2013, once again, offers the most extensive overview of handling powders, granules and bulk solids. The exhibition, with more than 700 exhibitors from 26 countries, traditionally reflects the entire spectrum of mechanical processes for all sectors of the food and feed industry at the highest technological level.

Ingredients in the form of powder or granules are the basis for almost all recipes in the food and feed industry. Among the key plant components in these processes, the dosing and weighing equipment stands out.

This ensures reproducibility and thus constant quality from batch to batch. The dosing accuracy is also a profitability factor, e.g. as a measure of minimized overfilling or underfilling. Detailed knowledge of new developments and improvements in dosing and weighing equipment is therefore a decisive competitive factor especially for plant

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operators in the food industry. Powtech offers specialists from the food industry 230 exhibitors which will present the latest solutions for dosing and weighing alone. On show, will be the whole spectrum from rotary feeders and cutting-edge volumetric and gravimetric dosing processes to individual load cells, as well as current developments in belt scales and bulk flow weighing machines.

The importance of Powtech as the leading technology exhibition for the food and feed industry is also demonstrated by another technology segment present at this exhibition. More than 50 companies, including all the technology leaders such as Glatt and Hosokawa Bepex, will present the latest plant for agglomeration.

Exhibitors and visitors at Powtech also benefit from the synergies resulting from the parallel TechnoPharm, the International trade fair for life science process technologies in the pharmaceutical, food and cosmetic sectors. Process specialists from the food and feed industry can take advantage of only one visit to be updated

Exhibitions & meetings International events in Italy The Chiriotti Editori publishing house takes part at the green coloured events.

10-12 April 2013 - Forlì: 48th FierAvicola, int. poultry exhibition - www.fieravicola.com 19-22 May 2013 - Rho (Milan): TuttoFood, int. food exhibition - www.tuttofood.it 21-23 May 2013 - Parma: Sps/Ipc/Drives Italia, industrial automation exhibition - www.sps-italia.net 27-30 May 2013 - Rome: Int. Symposium “Genetics and Breeding of Durum Wheat” - dwis.accademiaxl.it 27-31 May 2013 - Martina Franca (Taranto): ISM-MycoRed Int. Conf. Europe, Global Mycotoxin Reduction Strategies - www. mycoredeurope2013.mycored.eu 11-14 June 2013 - Rimini: Packology, packaging and processing technologies exhibition - www.packologyexpo.com 9-11 October 2013 - Verona: Smart Energy Expo, int. energy efficiency exhibition - www.smartenergyexpo.net 18-22 October 2013 - Rho (Milan): Host, int. ho.re.ca. and retail exhibition - www.host.fieramilano.it 30 January - 2 February 2014 - Verona: Fieragricola, int. agri-business show - www.fieragricola.it 21-24 October 2014 - Parma: Cibus Tec, int. food industry technologies show - www.cibustec.it 19-23 May 2015 - Milan: Ipack-Ima, int. processing, packaging and material handling exhibition - www.ipack-ima.com

Worldwide events The Chiriotti Editori publishing house takes part at the green coloured events.

23-25 April 2013 - Nürnberg (Germany): Powtech, int. trade fair for mechanical processing technologies and instrumentation - www.powtech.de/en 29 April - 3 May 2013 - Niagara Falls (Canada): 117th Iaom, annual conference and expo of the Int. Ass. of Operative Millers www.iaom.info 7-10 May 2013 - Istanbul (Turkey): XVII EuroFoodChem, int. conf. on food chemistry - www.arber.com.tr/eurofoodchemxvii.org 15-17 May 2013 - Marseille (France): Iafp European Symposium on Food Safety - www.foodprotection.org/europeansymposium 11 June 2013 - London (United Kingdom): International Grains Council annual meeting - www.igc.int 11-13 June 2013 - Košice (Slovakia): Ipc2013, probiotics and prebiotics int. conf. - www.probiotic-conference.net 12-13 June 2013 - Goteborg (Sweden): Snackex, int. exhibition and conference on snacks - www.snackex.com 12-14 June 2013 - Vienna (Austria): GF2013, 3rd int. symposium on gluten-free cereal products and beverages - gf2013.icc.or.at 25-28 June 2013 - São Paulo (Brasil): 29th Fispal Tecnologia, int. food packaging, processing and logistics trade show - www. fispaltecnologia.com.br 1-4 July 2013 - Bordeaux (France): 9th Iobc-Wprs, int. conf. on integrated protection of stored products - colloque.inra.fr/iobcipsp-2013conference 25-28 August 2013 - Perth (Australia): Icc 2013 & 63rd Agsa, Int. Ass. for Cereal Science and Technology conf. & Australian cereal chemistry conf. - www.ausgrainscience.org.au 23-25 September 2013 - Las Vegas (Usa): Pack Expo, int. packaging and processing show - www.packexpo.com 29 September - 2 October 2013 - Noordwijkerhout (The Netherlands): 1st Int. Conf. on Global Food Security - www. globalfoodsecurityconference.com 29 September - 2 October 2013 - Albuquerque (Usa): Aacci 2013, annual meeting of Aacc Int. association - www.aaccnet.org 9-11 October 2013 - Mumbai (India): Powder & Bulk Solids India, exhibition and conference for mechanical processing and bulk solids handling technologies - www.powderbulksolidsindia.com 15-17 October 2013 - Shanghai (China): IPB 2013, int. powder and bulk solids conference and exhibition - www.ipbexpo.com/en 5-8 November 2013 - Prague (Czech Republic): 6th RaFa, int. symp. on recent advances in food analysis - www.rafa2013.eu 5-8 November 2013 - Sousse (Tunisia): 24th annual Iaom Mideast & Africa District conference and expo - www.iaom-mea.com 13-14 November 2013 - Reims (France): 64th Jtic, int. congress and expo for cereal and milling industries - www.jtic.eu 8-14 May 2014 - Düsseldorf (Germany): Interpack, processes and packaging trade fair - www.interpack.com 25-27 September 2014 - Mumbai (India): PackTech India, int. exhibition and conference for processes, packaging & printing - www.packtech-india.com 19-23 October 2014 - Paris (France): Sial, int. food industry show - www.sialparis.com 9-11 June 2015 - Cologne (Germany): Fiaap, Victam & Grapas, int. exhibitions for milling and grain processing, feed processing and ingredients, biomass and pelleting - www.victam.com

Tecnica Molitoria International - Yearly issue 2013 - 153

Exhibitions & meetings on news from both powder and bulk solids technology and sterile technology with a specific focus on liquid applications.

The exhibitions are supplemented with a highly specialized programme, from explosion protection and hygienic design to the clean room congress and sustainable packaging solutions.

Powtech is part of a worldwide alliance of international exhibitions and conferences

on mechanical processing technology and bulk solids handling, the next events being Powder & Bulk Solids India, Mumbai (India) on 09-11 October 2013 and IPB Conference & Exhibition in Shanghai (China) on 15-17 October 2013.

(NürnbergMesse - VisitorService Messezentrum - 90471 Nürnberg - Germany - Tel. +49 911 86064944 - Fax +49 911 86064945 - www.powtech.de/en)

International symposium on DURUM WHEAT Forty years ago, 144 scientists from 22 Countries met in Bari, Italy, to discuss for the first time advances in Genetics and Breeding of Durum Wheat, then considered a minor crop. Nowadays, whereas options and interest for its utilisation are increasing, factors challenging durum wheat production and its global sustainability remain unsolved.

The range of products made from durum wheat is widening and their consumption increasing in regions where it is not cultivated and/or its products were not part of traditional consumption, urging the durum wheat community to reconsider the key characteristics needed to obtain suitable processing quality. At the same time, advances in science are providing better research options and breeding strategies that can be used in developing varieties able to provide a sustainable production under these scenarios.

In this context, the Italian National Academy of Sciences known as “The Forty”, in partnership with several national and international organisations, is organising an International Symposium on the theme

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“Genetics and Breeding of Durum Wheat: Forty years later” to be held in May 27-30, 2013 in Rome, Italy. This meeting will provide an opportunity for the international durum wheat researchers community to gather and share results of research activities and progress made in the area of durum wheat genetics and breeding and discuss ways forward in addressing local, regional and international challenges to the sustainability of durum wheat production.

The scientific programme is composed by 8 sessions related to: Origin and evolution of durum wheat; Genetic resources and durum wheat germplasm enhancement; Strategies and tools in durum wheat genetics and breeding; Field visit; Genetics and breeding for Durum wheat yield and sustainability; Genetics and Breeding for durum wheat diseases and pest resistance; Genetics and breeding for nutritional and technological quality; Perspectives in structural and functional genomics.

(Accademia Nazionale delle Scienze XL - Via L. Spallanzani 7 - 00161 Roma - Italy - Tel. +39 06 44250054 - Fax +39 06 44244287 - http://dwis.accademiaxl.it)

2013

SUPPLIER DIRECTORY

Italian

cereal milling equipment - feed equipment - mixers, blenders - sifters - dust collectors, cyclones - screws, worms - bucket elevators - hammer mills - silos - sieves feed mixers - hoppers - rice milling - conveyors - vibrators - pneumatic conveyors

Name Street City Tel. Fax e-mail web

AMANDUS KAHL GMBH & CO KG Dieselstrasse 5-9 D 21465 - REINBEK - GERMANY +49 40727710 +49 4072771100 info@amandus-kahl-group.de www.akahl.de

feed equipment

Name Street City Tel. Fax e-mail web

ANSELMO SPA Via Fossano 33 12041 - BENE VAGIENNA CN +39 0172 654755 +39 0172 654811 anselmo@anselmoitalia.com www.anselmoitalia.com

pasta machines

Name Street City Tel. Fax e-mail web

ARDA INNOVATIONS SRL Via I Maggio 4 29018 - LUGAGNANO VAL D’ARDA PC +39 0523 1727481 +39 0523 891013 info@ardainnovations.it www.ardainnovations.it

recycling plants

Name Street City Tel. Fax e-mail web

ASM SRL Via Del Lavoro 10/12 40050 - ARGELATO BO +39 051 6630419 +39 051 897386 info@sortingasm.com www.sortingasm.com

graders, sorters

Name Street City Tel. Fax e-mail web

BACO SRL Via Meucci 14 30010 - LIETTOLI DI CAMPOLONGO VE +39 049 5848955 +39 049 9744147 info@ba-co.it www.ba-co.it

cereal milling equipment - ancillary equipment - pipes, piping

Name Street City Tel. Fax e-mail web

BECCARIA SRL Via Sperino 46 12030 - SCARNAFIGI CN +39 0175 274737 +39 0175 274748 beccaria@beccaria.it www.beccaria.it

cereal milling equipment - feed equipment - hammer mills - silos - feed mixers - extractors - pneumatic conveyors

Name Street City Tel. Fax e-mail web

BEVINI SRL Via Dell’elettronica 5/7 - Loc. Graziosa 41018 - SAN CESARIO SUL PANARO MO +39 059 9530911 +39 059 9535041 adelmo.bevini@bevini.it www.beviniimpianti.it

material handling and storage - bucket elevators - conveyor belts

Name Street City Tel. Fax e-mail web

BONA SRL Via Volterra 17 20052 - MONZA MB +39 039 741117 +39 039 741172 bonasrl@bonasrl.it

analysis equipment

Name Street City Tel. Fax e-mail web

BORGHI SRL Via Paradello 7 45037 - MELARA RO +39 0425 89689 +39 0425 89636 info@borghigroup.it www.borghigroup.it

cereal milling equipment - ancillary equipment - sifters dust collectors, cyclones - bucket elevators - silos - sieves - hoppers - rice milling - pipes, piping - fans, blowers

Ancillary

ALFREDO BRAGLIA SPA Via Fermi 33/A 42030 - FOGLIANO RE +39 0522 520121 +39 0522 520125 info@officinebraglia.it www.officinebraglia.it

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Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

cereal milling equipment - ancillary equipment - bucket elevators - brushes - sieves - stitching - sleeves - belts clothing, gaskets - pipes, piping

Pasta Production

AGRINOVA SNC Via Togliatti 52 12038 - SAVIGLIANO CN +39 0172 715488 +39 0172 33408 info@agrinova.it www.agrinova.it

Flour Milling

Name Street City Tel. Fax e-mail web

Cereal Equipment

SUPPLIER DIRECTORY

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analysis and ancillary equipment

Name Street City Tel. Fax e-mail web

BÜHLER SPA Via Rivoltana 2/D - Palazzo A 20090 - SEGRATE MI +39 02 703111 +39 02 70311444 buhler.milan@buhlergroup.com www.buhlergroup.com

cereal milling equipment - feed equipment - pasta machines confectionery bakery equipment - coffee equipment - pasta driers - alveographs - dampers - sifters - pellet mills - scourers - driers - farinographs - roller mills - washers - moisture testers - hammer mills - plansifter - pasta presses - purifiers - silos extruders - granulators - granulating machines - cocoa processing machines - refiners - rice milling - degerminators

Name Street City Tel. Fax e-mail web

CAMLOGIC SNC Via Dell’Industria 12 42025 - CAVRIAGO RE +39 0522 941172 +39 0522 942643 camlogic@camlogic.it www.camlogic.it

ancillary equipment - level indicators

Name Street City Tel. Fax e-mail web

CAREDI SRL Via Sant'Elena 52 31057 - SANT’ELENA DI SILEA TV +39 0422 94073 +39 0422 94812 info@caredi.it www.caredi.it

silos - trieurs

Name Street City Tel. Fax e-mail web

packaging equipment - depalletizers - sacks filling CBC SRL machines - palletizers - weight checker S.S. 75 C.U. Km 4,190 - Z.I. 06083 - OSPEDALICCHIO BASTIA UMBRA PG +39 075 808151 +39 075 8081508 sales@concetti.com www.concetti.com

Name Street City Tel. Fax e-mail web

CIMBRIA HEID ITALIA SRL Via Ronzani 5/3 40033 - CASALECCHIO DI RENO BO +39 051 575635 +39 051 576910 info@cimbria.it www.cimbria.com

cereal milling equipment - graders, sorters - trieurs

Name Street City Tel. Fax e-mail web

CMB SRL Via Torino 6/B 36063 - MAROSTICA VI +39 0424 780176 +39 0424 472196 info@cmbsrl.com www.cmbsrl.com

feeders, proportioners, dosers

Name Street City Tel. Fax e-mail web

CMF FERRARI CARLO SRL Via Venezia 3 25037 - PONTOGLIO BS +39 030 7376774 +39 030 7470892 ferrari-alberto@cmf-italia.com www.cmf-italia.com

feed equipment - scourers - driers - flakers - roller mills sacks filling machines - toasters

Name Street City Tel. Fax e-mail web

COLOMBO PIETRO SNC Via Marco D’Oggiono 21 - C.P. 63/64 23848 - OGGIONO LC +39 0341 576251 +39 0341 579005 info@colombopietro.it www.colombopietro.it

ancillary equipment - screws, worms

Name Street City Tel. Fax e-mail web

COMECF IMPIANTI SRL Strada Provinciale Per Alessandria 7 27032 - FERRERA ERBOGNONE PV +39 0382 998943 +39 0382 998005 staff@comecf.it www.comecf.it

cereal milling equipment - material handling and storage - driers - silos - engineering, consultant

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Ancillary

BÜCHI ITALIA SRL Centro Dir. Milano Fiori Palazzo A4 Str. 4 20090 - ASSAGO MI +39 02 8245011 +39 02 57512855 italia@buchi.com www.buchi.it

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Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

pasta machines - coffee equipment - feeders, proportioners, dosers - silos - extractors - peelers - peelers - cutting machines - roasters - crackers

Pasta Production

BRAMBATI SPA Via Strada Nuova 37 27050 - CODEVILLA PV +39 0383 373100 +39 0383 373078 info@brambati.it www.brambati.it

Flour Milling

Name Street City Tel. Fax e-mail web

Cereal Equipment

SUPPLIER DIRECTORY

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CONCETTI SPA packaging equipment - stitching - depalletizers - sacks SS 75 C.U. Km 4,190 - Fraz. Ospedalicchio filling machines - palletizers - palletizing robots 06083 - BASTIA UMBRA PG +39 075 801561 +39 075 8000894 salesitaly@concetti.com www.concetti.com

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Name Street City Tel. Fax e-mail web

CPS SRL Via Montecassino 47 - Località Larghe 40050 - FUNO DI ARGELATO BO +39 051 6647979 +39 051 6647978 info@cpscucitrici.it www.cpscucitrici.it

stitching - sacks filling machines

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Name Street City Tel. Fax e-mail web

CUSINATO GIOVANNI SRL Via Monte Pelmo 8 35018 - SAN MARTINO DI LUPARI PD +39 049 9440146 +39 049 9440174 info@cusinato.com www.cusinato.com

pasta machines - material handling and storage screws, worms - bucket elevators - silos - sieves - sifters - hoppers - conveyor belts - pipes, piping - vibrators

Name Street City Tel. Fax e-mail web

DEFINO & GIANCASPRO SRL Via Archimede 27/33 - Zona Pip 70024 - GRAVINA IN PUGLIA BA +39 080 3266196 +39 080 3265854 info@defino-giancaspro.it www.defino-giancaspro.it

cereal milling equipment - ancillary equipment - pipes, piping

Name Street City Tel. Fax e-mail web

DELLAVALLE SAS Via Per Suno 2 28040 - MEZZOMERICO NO +39 0321 97097 +39 0321 97401 nuovambn@tin.it www.emmebienne.com

aspirators, suction units, exhaust units - dust collectors, cyclones - scourers - bucket elevators - plansifter - bleachers - graders, sorters - rice milling

Name Street City Tel. Fax e-mail web

DOLZAN IMPIANTI SRL Via Roma 260 35015 - GALLIERA VENETA PD +39 049 5969375 +39 049 9470138 dolzan@dolzan.com www.dolzan.com

packaging equipment - vacuum packaging machines filling closing machines - vffs vertical form fill seal machines

Name Street City Tel. Fax e-mail web

ESSEBIEMME PLAST SRL Via Fosso Guidario 101/B 55049 - VIAREGGIO LU +39 0584 340202 +39 0584 359987 essebiemme@virgilio.it www.essebiemmeplast.it

pasta machines - ancillary equipment

Name Street City Tel. Fax e-mail web

FAS TECHNOLOGY SRL Statale Padana 11 N. 1 24050 - MOZZANICA BG +39 0363 82173 +39 0363 321064 info@officinefasoli.com www.officinefasoli.com

cereal milling equipment

Name Street City Tel. Fax e-mail web

FAVA SPA Via IV Novembre 29 44042 - CENTO FE +39 051 6843411 +39 051 6835740 info@fava.it www.fava.it

pasta machines - pasta driers - pasta presses

Name Street City Tel. Fax e-mail web

FLITECH SRL Via Marco Biagi 21 46025 - POGGIO RUSCO MN +39 0386 522911 +39 0386 522912 info@flitech.it www.flitech.it

screws, worms - conveyors

Name Street City Tel. Fax e-mail web

FORNASIER TIZIANO & C SAS Via Mercatelli Maglio 26 31010 - PONTE DELLA PRIULA SUSEGANA TV +39 0438 445354 +39 0438 759210 info@fornasiertiziano.com www.fornasiertiziano.com

automation and controls

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Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment

SUPPLIER DIRECTORY

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feed equipment - pellet mills - crumblers - silos

Name Street City Tel. Fax e-mail web

GAUSS MAGNETI SRL Via Scaroni 27 - Fornaci 25131 - BRESCIA BS +39 030 3580375 +39 030 3580846 info@gaussmagneti.it www.gaussmagneti.it

magnets

Name Street City Tel. Fax e-mail web

GARDNER DENVER SRL - DIV. GIEFFE SYSTEMS Via Ponte Taro 28/B 43015 - NOCETO PR +39 0521 621221 +39 0521 620883 info@gieffesystems.it www.gieffesystems.it

ancillary equipment - pasta presses - vacuum pumps

Name Street City Tel. Fax e-mail web

GENC DEGIRMEN Aşağı Pınarbaşı Mah. Ankara Cad. 245 42250 - SELÇUKLU/KONYA - TURKEY +90 3324440894 +90 3324440895 bilgi@gencdegirmen.com.tr www.gencdegirmen.com.tr

cereal milling equipment

Name Street City Tel. Fax e-mail web

GIANCASPRO GIOVANNI SNC Contrada Crapolicchio 70022 - ALTAMURA BA +39 080 3116673 +39 080 3104085 info@giancaspro.it www.giancaspro.it

cereal milling equipment

Name Street City Tel. Fax e-mail web

GOLFETTO SANGATI SPA Via Flli Bandiera 3 31055 - QUINTO DI TREVISO TV +39 0422 476700 +39 0422 476800 info@golfettosangati.com www.golfettosangati.com

handling and storage - flour, feed, rice mills - hygiene and sanitization

Name Street City Tel. Fax e-mail web

GRESPAN COSTR. MECC. SRL Via Roma 144 31020 - CASTRETTE DI VILLORBA TV +39 0422 608848 +39 0422 608083 info@grespan.it www.grespan.it

feed equipment - silos

Name Street City Tel. Fax e-mail web

GVF COMPONENTS SRL Via E. Mattei 19 41043 - CASINALBO DI FORMIGINE MO +39 059 285413 +39 059 2861979 info@gvf.it www.gvf.it

ancillary equipment - scrapers - level indicators - valves

Name Street City Tel. Fax e-mail web

HIGH TEC SRL Via Cavaccina 8/A 35019 - TOMBOLO PD +39 049 9471972 +39 049 5998384 hightec@hightecnet.com www.hightecnet.com

automation and controls

Name Street City Tel. Fax e-mail web

ICMI SRL Via Praga 4 24040 - ZINGONIA BG +39 035 883450 +39 035 885151 icmi@icmi.it www.icmi.it

ancillary equipment

Ancillary

FRAGOLA F.LLI SPA Via Del Caminaccio 2 06088 - SANTA MARIA ANGELI PG +39 075 805291 +39 075 8042717 commerciale@fragolaspa.com www.fragolaspa.com

Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

analysis equipment - fermentators, fermenters - analyzers - spectrophotometers

Pasta Production

FOSS ITALIA SPA Corso Stati Uniti 1/77 35127 - PADOVA PD +39 049 8287211 +39 049 8287222 fossitalia@foss.it www.foss.it

Flour Milling

Name Street City Tel. Fax e-mail web

Cereal Equipment

SUPPLIER DIRECTORY

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Name Street City Tel. Fax e-mail web

IMMAC SRL Via Strada Nuova 25 27050 - CODEVILLA PV +39 0383 373044 +39 0383 73835 info@immacsrl.com www.immacsrl.com

cereal milling equipment - material handling and storage - aspirators, suction units, exhaust units - roller mills - plansifter

Name Street City Tel. Fax e-mail web

IMPAC SRL Via Ghisolfi e Guareschi 9 43015 - NOCETO PR +39 0521 620841 +39 0521 627988 info@impac.it www.impac.it

pallet wrapping, hooding machines - depalletizers carton erectors - stackers - sacks filling machines - palletizers - palletizing robots - overturning equipment conveyor belts

Name Street City Tel. Fax e-mail web

packaging equipment - feeders, proportioners, dosers ITALPACK SRL sacks filling machines - filling closing machines - shrink Via Costa 106 47822 - S. ARCANGELO DI ROMAGNA RN tunnels - vffs vertical form fill seal machines +39 0541 625157 +39 0541 621956 italpack@italpack.net www.italpack.net

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Name Street City Tel. Fax e-mail web

ITALPROJECT SRL Via Leonardo Da Vinci 6 35015 - GALLIERA VENETA PD +39 049 9475211 +39 049 9475200 sales@italproject.net www.italproject.net

packaging equipment - wrappers - cans, pots - blisters cases, crates - lids - unstackers - labellers - carton erectors - stackers - gluing machines - palletizers - palletizing robots - weighers, scales

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Name Street City Tel. Fax e-mail web

ITALSAVE SRL Via Vecellio 13 - Sarano 31025 - SANTA LUCIA DI PIAVE TV +39 0438 460640 +39 0438 460672 info@italsave.it www.italsave.it

paints, lining, coating - assistance, maintenance

Name Street City Tel. Fax e-mail web

ITALVIBRAS SPA Via Ghiarola Nuova 22/26 41042 - FIORANO MODENESE MO +39 0536 804634 +39 0536 804720 italvibras@italvibras.it www.italvibras.it

vibrators

Name Street City Tel. Fax e-mail web

LA MECCANICA SRL Via Padre Nicolini 1 Loc. Facca 35013 - CITTADELLA PD +39 049 9419000 +39 049 5972171 lameccanica@lameccanica.it www.lameccanica.it

feed equipment - pellet mills - hammer mills - feed mixers - coolers

Name Street City Tel. Fax e-mail web

LANDUCCI SRL Via Landucci 1 51100 - PISTOIA PT +39 0573 532546 +39 0573 533067 landucci@landucci.it www.landucci.it

pasta machines - dies - cutting machines - washing machines

Name Street City Tel. Fax e-mail web

LTA SNC Viale Dell'industria 11 36016 - THIENE VI +39 0445 370993 +39 0445 813114 info@ltaitalia.it www.ltaitalia.it

pasta machines - pasta driers

Name Street City Tel. Fax e-mail web

MAKROS SRL Via Fermi 3/5 25027 - QUINZANO D'OGLIO BS +39 030 933170 +39 030 9923905 makros@tin.it www.makros.com

conveyors and hoppers

Name Street City Tel. Fax e-mail web

MAZZOLARI SRL Via Aldo Moro 14 - Z. I. Cignone 26020 - CORTE DE’ CORTESI CR +39 0372 926002 +39 0372 926107 info@grazianomazzolari.it www.grazianomazzolari.it

services

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Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment

SUPPLIER DIRECTORY

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feed equipment - mixers, blenders - screws, worms silos

Name Street City Tel. Fax e-mail web

MILL SERVICE SPA Via Pelosa 78 35030 - SELVAZZANO DENTRO PD +39 049 8978743 +39 049 8978780 info@ms-italia.com www.ms-italia.com

cereal milling equipment

Name Street City Tel. Fax e-mail web

MIOZZO SRL Via E. Fermi 15 35010 - SALETTO DI VIGODARZERE PD +39 049 767451 +39 049 8845941 miozzo@miozzosrl.com www.miozzosrl.com

pipes, piping

Name Street City Tel. Fax e-mail web

cereal milling equipment MOLITECNICA SUD SNC Sp per Ruvo di Puglia Km 1,300 - Cda Torre La Macchia 70022 - ALTAMURA BA +39 080 3101016 +39 080 3146832 info@molitecnicasud.com www.molitecnicasud.com

Name Street City Tel. Fax e-mail web

MONTENEGRO SRL Via Volturno 37 20047 - BRUGHERIO MB +39 039 883107 +39 039 870023 info@montenegrosrl.it www.montenegrosrl.it

feeders, proportioners, dosers

Name Street City Tel. Fax e-mail web

MORIONDO SNC Casella Postale 20/B 20045 - BESANA BRIANZA MB +39 0362 995110 +39 0362 996300 moriondo@moriondo.com www.moriondo.com

pasta machines - fresh pasta machinery - pasta presses - fresh pasta pasteurizers - micro-wave cooking

Name Street City Tel. Fax e-mail web

MTD SRL Via Volta 2 - Z I Settimo 37026 - PESCANTINA VR +39 045 7157266 +39 045 7157360 info@mtdsrl.it www.mtdsrl.it

feed equipment - pellet mills

Name Street City Tel. Fax e-mail web

MULMIX FACCO SRL Via Palladio 7 - Marsango 35010 - CAMPO SAN MARTINO PD +39 049 9638211 +39 049 9630511 mulmix@mulmix.it www.mulmix.it

feed equipment - driers - hammer mills - silos

Name Street City Tel. Fax e-mail web

MUNDIALNYL Via Salardi 19 22100 - COMO CO +39 031 523089 +39 031 523482 mundialnyl@mundialnyl.it www.mundialnyl.it

pasta driers - frames - textiles

Name Street City Tel. Fax e-mail web

NETZSCH MILANTECNICA SRL Via Fleming 17 37135 - VERONA VR +39 045 8200755 +39 045 8200807 info@nmv.netzsch.com www.netzsch-pumpen.de

analysis equipment - waste water - pumps - mass spectrometers

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MIAL F.LLI MASSINI SRL Zona Industriale 06088 - TORDANDREA DI ASSISI PG +39 075 8042312 +39 075 80043278 info@mial.it www.mial.it

Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

feed equipment - packaging equipment - stitching depalletizers - sacks filling machines - palletizers - palletizing robots

Pasta Production

MF TECNO SRL Via Porziuncola 28 06081 - TORDANDREA DI ASSISI PG +39 075 7827487 +39 075 7827493 info@mftecno.it www.mftecno.it

Flour Milling

Name Street City Tel. Fax e-mail web

Cereal Equipment

SUPPLIER DIRECTORY

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cereal milling equipment - feed equipment - ancillary equipment

Name Street City Tel. Fax e-mail web

OCRIM SPA Via Massarotti 76 26100 - CREMONA CR +39 0372 4011 +39 0372 412692 info@ocrim.com www.ocrim.com

cereal milling equipment - roller mills - washers - hammer mills - purifiers - silos - degerminators - pneumatic conveyors - cleaners

Name Street City Tel. Fax e-mail web

OFFICINE LOPORCARO SAS S S 96 Km 78,800 - Via del Grano 1 70022 - ALTAMURA BA +39 080 3101167 +39 080 3101307 info@loporcaro.it www.loporcaro.it

cereal milling equipment

Name Street City Tel. Fax e-mail web

OFFICINE MINUTE SRL Via Roma 139 31020 - VILLORBA TV +39 0422 919178 +39 0422 911192 info@officineminute.it www.officineminute.it

driers - silos

Name Street City Tel. Fax e-mail web

OLOCCO SRL Via Del Santuario 41 12045 - FOSSANO CN +39 0172 692579 +39 0172 692578 olocco@olocco.it www.olocco.it

ancillary equipment - pipe fittings - valves - pneumatic conveyors

Name Street City Tel. Fax e-mail web

PAGANI IMBALLAGGI SNC Via G. Morandi 32 21047 - SARONNO VA +39 02 96701343 +39 02 96701377 info@paganiimballaggi.com www.paganiimballaggi.com

pallet wrapping, hooding machines - depalletizers bundling machines - sacks filling machines - palletizers - palletizing robots - sealing welding machines

Name Street City Tel. Fax e-mail web

PAGLIERANI SRL Via Santarcangiolese 5 47825 - TORRIANA RN +39 0541 311111 +39 0541 675460 info@paglierani.com www.paglierani.com

pallet wrapping, hooding machines - depalletizers bundling machines - sacks filling machines - palletizers - filling closing machines - palletizing robots - sealing welding machines

Name Street City Tel. Fax e-mail web

PARTISANI SRL Via Buli 2 47122 - FORLI’ FC +39 0543 796165 +39 0543 723237 info@partisani.it www.partisani.it

cereal milling equipment - stones - cleaners

Name Street City Tel. Fax e-mail web

PAVAN SRL Via Monte Grappa 8 35015 - GALLIERA VENETA PD +39 049 9423111 +39 049 9423303 sales@pavan.com www.pavan.com

pasta machines - pasta driers - fresh pasta machinery pasta presses - fresh pasta pasteurizers - map packaging machines - extruders - dough sheeter - micro-wave cooking

Name Street City Tel. Fax e-mail web

PERONTECNICI SRL Via M. Polo 17 35020 - ALBIGNASEGO PD +39 049 681093 +39 049 691488 perontecnici@perontecnici.it www.perontecnici.it

conveyor belts

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OBR DI BULGARELLI & C SNC Via Parri 3 42045 - LUZZARA RE +39 0522 976972 +39 0522 970909 obr@obr.it www.obr.it

Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

pasta machines - dies - dough sheeter - cutting machines - washing machines

Pasta Production

NICCOLAI TRAFILE SRL Via Cardarelli 19 - Z.I. Sant'Agostino 51100 - PISTOIA PT +39 0573 92731 +39 0573 934394 niccolai@niccolaitrafile.it www.niccolai.com

Flour Milling

Name Street City Tel. Fax e-mail web

Cereal Equipment

SUPPLIER DIRECTORY

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driers - silos - conveyors - cleaners

Name Street City Tel. Fax e-mail web

PISA DI LAMBO GIUSEPPE SNC Strada Prov. Andria Trani Km 1,5 70031 - ANDRIA BA +39 0883 557543 +39 0883 557543 info@pi-sa.it www.pi-sa.it

paints - lining - coating

Name Street City Tel. Fax e-mail web

PIZETA SRL Via Europa 27 35015 - GALLIERA VENETA PD +39 049 9470669 +39 049 9471739 info@pizeta.com www.pizeta.com

pasta machines - sifters - dust collectors, cyclones screws, worms - feeders, proportioners, dosers - bucket elevators - mills - plansifter - silos - sieves - tapes, ribbons - stirrers, shakers - extractors - extruders - dough loaders - proofers - rollers - filters - weighers, scales air compressors - compressors - conveyor belts - plc textiles - conveyors - vibrators - pneumatic conveyors

Name Street City Tel. Fax e-mail web

PLP LIQUID SYSTEMS SRL Via 1° Maggio 4 29018 - LUGAGNANO VAL D’ARDA PC +39 0523 891629 +39 0523 891013 info@plp-liquidsystems.net www.plp-liquidsystems.net

recycling plants

Name Street City Tel. Fax e-mail web

PRO-TECH ITALIA SRL Via Luigi Nino Malerba 47 16012 - BUSALLA GE +39 010 9642386 +39 010 9760839 info@pro-techitalia.com www.pro-techitalia.com

pasta plant - material handling and storage - bucket elevators - silos - hoppers - conveyor belts

Name Street City Tel. Fax e-mail web

R-BIOPHARM ITALIA SRL Via Dell’artigianato 19 20070 - CERRO AL LAMBRO MI +39 02 98233330 +39 02 9834100 info@r-biopharm.it www.r-biopharm.com

analysis equipment

Name Street City Tel. Fax e-mail web

ancillary equipment RAMBALDO ANTONIO Via Tessara 9/11 35010 - S. MARIA DI NON CURTAROLO PD +39 049 557094 +39 049 9623322 info@rambaldoantonio.com www.rambaldoantonio.it

Name Street City Tel. Fax e-mail web

RE PIETRO OFF. MECCANICA Via Galilei 55 20083 - GAGGIANO MI +39 02 9085025 +39 02 90842014 info@repietro.com www.repietro.com

Name Street City Tel. Fax e-mail web

RICCIARELLI PACKAGING MACHINERY SPA pasta machines - pasta driers - packaging sealing machines - vacuum packaging machines Via Mariotti 143 - Z I Sant’ Agostino 51100 - PISTOIA PT +39 0573 44571 +39 0573 933223 info@ricciarellispa.it www.ricciarellispa.it

Name Street City Tel. Fax e-mail web

RIMA ARTICOLI TECNICI Via Viazza Sinistra 2 40050 - MEZZOLARA DI BUDRIO BO +39 051 805912 +39 051 805912 rimarticolitecnici@libero.it www.rimapack.it

Ancillary

PETKUS TECHNOLOGIE GMBH Via Curiel 5, Corte Tegge 42025 - CAVRIAGO RE +39 0522 943612 +39 0522 943625 pellizzi@petkus.it www.petkus.de

Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

analysis equipment - moisture testers

Pasta Production

PERTEN INSTRUMENTS ITALIA SRL Via Arturo Reali 24 00047 - MARINO RM +39 06 9385909 +39 06 93802520 info@perten.it.it www.perten.it

Flour Milling

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Cereal Equipment

SUPPLIER DIRECTORY

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scourers - bucket elevators - rice milling

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stitching - ancillary

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cereal milling equipment - roller mills - plansifter - purifiers - silos - extractors - pneumatic conveyors - cleaners

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pasta machines - fresh pasta machinery - fresh pasta SARP SNC Via Montebelluna 43 - Loc. S. Andrea O. M. pasteurizers - freezing tunnels - proving tunnel 31033 - CASTELFRANCO VENETO TV +39 0423 482633 +39 0423 482468 sarp@sarp.it www.sarp.it

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SCHULE F.H. MUHLENBAU GMBH Dieselstrasse 5-9 D 21465 - REINBEK - GERMANY +49 40727710 +49 4072771710 schule@amandus-kahl-group.de www.schulefood.de

plansifter - bleachers - cleaners

Name Street City Tel. Fax e-mail web

SCOLARI SRL Via Padana Superiore 178 25035 - OSPITALETTO BS +39 030 6848012 +39 030 6848032 info@scolarisrl.com www.scolarisrl.com

cereal driers

Name Street City Tel. Fax e-mail web

SEA SRL Via Ercolani 30 40026 - IMOLA BO +39 0542 361423 +39 0542 643567 info@seasort.com www.seasort.com

cereal graders, sorters

Name Street City Tel. Fax e-mail web

SECAM SRL Via Curiel 17/19 20017 - MAZZO DI RHO MI +39 02 93901220 +39 02 93901292 info@secamsrl.com www.secamsrl.com

packaging equipment - pallet wrapping, hooding machines - stitching - sacks filling machines - filling closing machines - weighers, scales - weight checker

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SEFAR ITALIA SRL Via Nazioni Unite 44 10093 - COLLEGNO TO +39 011 42001 +39 011 3827253 info@sefar.it www.sefar.it

ancillary equipment - frames - textiles

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SEVEN SRL Via Dell’industria 2 35012 - CAMPOSAMPIERO PD +39 049 8874518 +39 049 8874517 seven@sevensrl.it www.sevensrl.it

cereal milling equipment - ancillary equipment - pipes, piping

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SIAT SRL Via Circonvallazione Ovest 53 40050 - CASTELLO D'ARGILE BO +39 051 977027 +39 051 977252 info@siat.it www.siat.it

brushes

Name Street City Tel. Fax e-mail web

SILESFOR DP SRL Via Pitagora 45 35030 - RUBANO PD +39 049 8975307 +39 049 631499 silesfor@silesfor.com www.silesfor.com

silos

Ancillary

S.COM SRL Via Pierobon 31 35010 - LIMENA PD +39 049 8848090 +39 049 8848070 info@sicom-italy.com www.sicom-italy.com

Packaging

Name Street City Tel. Fax e-mail web

Feed Milling

ancillary equipment - coupling

Pasta Production

ROSTA SRL Via Bergamo 6 20020 - LAINATE MI +39 02 93655101 +39 02 93655200 rostaitalia@rostaitalia.com www.rostaitalia.com

Flour Milling

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Cereal Equipment

SUPPLIER DIRECTORY

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pasta machines - feeders, proportioners, dosers - bucket elevators - silos - filters - industrial pc - control panels - pneumatic conveyors

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SMERI SRL Via Balduccio Da Pisa 12 20139 - MILANO MI +39 02 5398941 +39 02 5692507 smeri@smeri.com www.smeri.com

instruments

Name Street City Tel. Fax e-mail web

STORCI SPA Via Lemignano 6 43044 - COLLECCHIO PR +39 0521 543611 +39 0521 543621 storci@storci.com www.storci.com

pasta machines - fresh pasta machinery - pasta presses - pasta driers - fresh pasta pasteurizers - dough sheeter

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TECALIT SRL Via Leonardo Da Vinci 60 35018 - SAN MARTINO DI LUPARI PD +39 049 9460985 +39 049 5953771 tecalit@tecalit.it www.tecalit.it

pasta machines - pasta driers - pasta presses

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TECHNIPES SRL Via Del Gelso 12 47822 - S.ARCANGELO DI ROMAGNA RN +39 0541 624970 +39 0541 625902 technipes@technipes.com www.technipes.com

pallet wrapping, hooding machines - stitching - sacks filling machines - palletizers - filling closing machines weighers, scales - weight checker

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TECHNO D SNC Via Marche 19 27029 - VIGEVANO PV +39 0381 348294 +39 0381 090590 info@techno-d.it www.techno-d.it

packaging sealing machines

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TECHNOBINS SRL Via Curiel 5 - Corte Tegge 42025 - CAVRIAGO RE +39 0522 943002 +39 0522 494105 techbins@tin.it www.technobins.it

material handling and storage - silos

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TECNA SRL Via Milano 52 22070 - BREGNANO CO +39 031 774293 +39 031 774308 tecna@tecnasaima.it www.tecnasaima.it

fresh pasta machinery - pasta presses - fresh pasta pasteurizers - dough sheeter

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TECNOGRAIN CARLINI SRL Via Aldo Moro 23 46010 - S. SILVESTRO DI CURTATONE MN +39 0376 478584 +39 0376 478530 info@tecnograin.com www.tecnograin.com

refrigerating units

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TECNOIMPIANTI SNC Via Maggiore 81 35045 - OSPEDALETTO EUGANEO PD +39 0429 679060 +39 0429 670222 info@tecnoimpiantisnc.it www.tecnoimpiantisnc.it

feed equipment - driers - extractors

Ancillary

SIRCEM SPA Via Diaz 15 84018 - SCAFATI SA +39 081 8631205 +39 081 8630301 sircem@sircem.it www.sircem.it

Packaging

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Feed Milling

ancillary equipment - aspirators, suction units, exhaust units - dust collectors, cyclones

Pasta Production

SIMA SRL Via Marmolada 15 - Z I Nord 31027 - SPRESIANO TV +39 0422 881034 +39 0422 888533 info@simaimpianti.net www.simaimpianti.net

Flour Milling

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Cereal Equipment

SUPPLIER DIRECTORY

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Ancillary

Packaging

Feed Milling

Pasta Production

Flour Milling

Cereal Equipment

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TENCHINI SNC Strada Dell’ Orsina 4 29100 - PIACENZA PC +39 0523 594180 +39 0523 594185 tenchini@libero.it www.tenchini.it

feed equipment - pellet mills - hammer mills - crumblers

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TMG IMPIANTI SRL Via Regia 5 35018 - SAN MARTINO DI LUPARI PD +39 049 9467911 +39 049 9467900 sales@tmgimpianti.it www.tmgimpianti.it

palletizers - conveyors - packaging equipment

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rotary valves TOREX SPA Via Canaletto 139/A 41030 - S. PROSPERO SULLA SECCHIA MO +39 059 8080811 +39 059 908204 torex@torex.it www.torex.it

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TUBIMONT SRL Corso Asti 2/I 12050 - GUARENE CN +39 0173 228414 +39 0173 33272 info@tubimont.it www.tubimont.it

feeders, proportioners, dosers

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UMBRA PACKAGING SRL Viale Dei Pini 46/48 06086 - PETRIGNANO DI ASSISI PG +39 075 809780 +39 075 80978127 info@umbrapackaging.it www.umbrapackaging.it

depalletizers - stackers - sacks filling machines - palletizers - palletizing robots - conveyors

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VERDI SPA Via Volta 7/1 42024 - CASTELNUOVO DI SOTTO RE +39 0522 683899 +39 0522 683086 info@verdispa.com www.verdispa.com

ancillary equipment - screws, worms - bucket elevators - level indicators - conveyor belts

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VISENTIN ANTENORE SRL Via Cartera 39 31100 - TREVISO TV +39 0422 300311 +39 0422 301614 info@antenorevisentin.com www.antenorevisentin.com

cereal milling equipment

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VOMM IMPIANTI E PROCESSI SPA Via Curiel 252 20089 - ROZZANO MI +39 02 57510808 +39 02 57510909 vomm@vomm.it www.vomm.it

pasta driers - fresh pasta machinery - fresh pasta pasteurizers - extruders - granulators - cookers - granulating machines - kneaders, mixers

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YOUNG-MASSA SRL Via Santa Maria 5 20873 - CAVENAGO DI BRIANZA MB +39 02 95019613 +39 02 95019413 info@youngmassa.it www.youngmassa.it

rotary valves

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ZANIN F.LLI SRL Viale Delle Industrie 1 31032 - CASALE SUL SILE TV +39 0422 785444 +39 0422 785805 info@zanin-italia.com www.zanin-italia.com

ancillary equipment - driers

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ZINDO SRL Via Foggia 71/73 70051 - BARLETTA BA +39 0883 510672 +39 0883 510741 info@zindobaresina.it www.zindobaresina.it

fresh pasta machinery - fresh pasta pasteurizers dough sheeter

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the best way to BROWSE our site

CHIRIOTTI EDITORI www.chiriotti.it

index of advertisers Agrinova - Savigliano............................ 34

Giancaspro Giovanni - Altamura............. 47

Partisani - Forlì..................................... 11

Anselmo - Bene Vagienna..................20-21

Golfetto Sangati - Quinto di Treviso......... 53

Pavan - Galliera Veneta......................... 14

ASM - Argelato....................................... 7

Grespan - Castrette di Villorba............... 30

Perontecnici - Albignasego..................... 18

Ba.Co - Liettoli di Campolongo............... 46

GVF Components - Casinalbo di F......... 115

Pizeta - Galliera Veneta......................... 14

Borghi - Melara...................................... 9

Immac - Codevilla................................. 32

P.L.P. Liquid Systems -

Brambati - Codevilla............................. 23

Italpack - Santarcangelo di R................. 54

Lugagnano Val D’Arda....................... 44

Chiriotti Editori - Pinerolo........106-133-167

Italvibras - Fiorano Modenese................ 13

Powtech - Nuenberg (D)........................ 99

CMB - Marostica................................... 41

La Meccanica - Cittadella.................cover 3

Rambaldo Antonio - S. Maria di Non.... 130

CMF Ferrari Carlo - Pontoglio................. 22

LTA - Thiene.......................................... 28

Ricciarelli - Pistoia................ gatefold cov. 4

Colombo - Oggiono.............................. 40

MF Tecno - Tordandrea di Assisi.............. 45

S.Com - Limena..................................... 50

Concetti - Bastia Umbra......................... 29

Mill Service -

Sarp - Castelfranco Veneto..................... 26

Cusinato - San Martino di Lupari.......... 131

Selvazzano Dentro............. gatefold cov. 1

Sea - Imola............................................. 3

Defino & Giancaspro -

Miozzo - Saletto di Vigodarzere............. 19

Siat - Castello d’Argile........................... 31

Gravina in Puglia................................ 43

Molitecnica Sud - Altamura..................... 27

Silesfor - Rubano................................... 52

Dolzan - Galliera Veneta........................ 10

Moriondo - Besana B............................. 33

Sima - Spresiano................................... 36

Fava - Cento............................ cover 1-2-1

Mulmix - Campo San Martino................ 45

Sircem - Scafati.................................16-17

Flitech - Poggio Rusco.......................... 121

Mundialnyl - Como............................... 48

Storci - Collecchio............................... 119

Food Executive.com............................... 38

Niccolai Trafile - Pistoia.......................... 51

Tecalit - S. Martino di Lupari................... 12

Fornasier Tiziano -

OBR Bulgarelli - Luzzara.......................... 6

Tecna - Bregnano................................ 126

Ponte della Priula................................ 34

Off. Loporcaro - Altamura........................ 8

Torex - San Prospero sulla Secchia.......... 15

Fragola - S. Maria Angeli..................24-25

Off. Mazzolari - Corte Dè Cortesi........... 44

Young-Massa - Covenago Brianza....cover 4

Gauss Magneti - Brescia........................ 39

Off. Minute - Villorba............................. 35

Zanin - Casale sul Sile........................... 42

Genc Degirmen - Selçuklu/Konya (TR)..... 37

Olocco - Fossano................................... 49

Zindo - Barletta....................................... 2

index of companies mentioned in this issue Accademia Nazionale delle Scienze, Roma...............154 Agrinova - Savigliano............................................140 Anselmo - Bene Vagienna......................................111 Borghi - Melara......................................................90 Brambati - Codevilla..............................................123 Bühler Sortex - London.............................................96 Cavicchi Impianti - Villanova di Castenaso...............122 Chiriotti Editori - Pinerolo..........................................88 CMB - Marostica...................................................148 Concetti - Bastia Umbra..........................................134 Cusinato Giovanni - San Martino di Lupari...............129 Dolzan Impianti - Galliera Veneta...........................136 Fornasier Tiziano & C. - Ponte della Priula..................92 Giancaspro Giovanni - Altamura.............................100 Golfetto Sangati - Quinto di Treviso.................. 103-147 Italpack - Santarcangelo di Romagna......................145 La Meccanica - Cittadella........................................105 Mazzolari Officine Meccaniche - Corte De’ Cortesi....138

Mill Service - Selvazzano Dentro.............................107 Molitecnica Sud - Altamura.....................................144 Mulmix Facco - Campo San Martino........................149 Niccolai Trafile - Pistoia..........................................113 NürnbergMesse, Nürnberg (Germany).....................152 Officine Loporcaro - Altamura.................................146 Olocco - Fossano...................................................142 P.L.P. Liquid Systems - Lugagnano Val d’Arda...........150 Partisani - Forlì......................................................101 Pizeta - Galliera Veneta.........................................127 Rambaldo Antonio - Curtarolo................................102 Sea - Imola......................................................98-143 Simteligence - Brussels (Belgium).............................132 Storci - Collecchio.................................................117 Tecalit - San Martino di Lupari................................109 Wamgroup - Ponte Motta di Cavezzo......................125 Zanin F.lli - Casale sul Sile........................................94 Zindo - Barletta.....................................................116

1961/2011

AC50 group for application of carton top cover

FCB com

Trays loading device

VS120 vertical packer

Via U. Mariotti, 143 - S. Agostino - 51100 Pistoia ITALY Tel. +39 0573 44571 - fax +39 0573 933223 e.mail: info@ricciarellispa.it - www.ricciarellispa.it

RAN 241 automatic casepacker for short pasta

CBS20 multihead mbination weigher

Packaging line for fragile products

VSB120 Packaging and automatic squaring unit

IR9 automatic casepacker for long pasta

HS20 LD horizontal flow-pack packaging machine for long pasta

YOUNG-MASSA Srl - Via Santa Maria, 5 20873 - Cavenago Brianza (MB) - Italy Tel. +39 0295019613 - Fax +39 0295019413 info@youngmassa.it - www.youngmassa.it