Global Milling Advances is a magazine for agriculture professionals worldwide
Milling Courses New Pellet Mills Staff Training NIR Systems
Issue 19 / May 2017
Industry Events
Editorial
Issue 19 / May 2017 Milling Courses Flour Milling Training opportunities
Welcome to the May 2017 issue of Global Milling Advances. This month we learn about the importance of staff training and get acquainted with a number of programs and seminars available in the industry. We also find out about the latest developments in modern near-infrared systems and the new CU Dynamic pellet mill from Van Aarsen. Finally, we get to know the new members of the team at the Brabender Food Division. We strive to provide relevant and useful information to our professional readership. Contributor submissions, press releases and feedback on our publications are always welcome.
New Pellet Mills CU Dynamic pellet mills
Staff Training Learning programmes for millers
NIR Systems Advantages of NIR technology
Events
The world’s top events related to milling from around the world, listed on p.24
Keep up to date with events happening in your industry by visiting our website or checking the events section in this issue (p.24). >> Published by:
www.globalmilling.com
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Global Milling Advances / May Issue 2017
Page 1
New NIR systems can do (almost) anything Possibilities of modern NIR systems as exemplified by BĂźhler's Multi Online Analyzer MYRG The latest generation of near-infrared systems for online measurements in grain, flour and semolina open up new possibilities regarding gluten, water absorption and starch damage. These allow millers to optimize flour production directly and individually. The grain processing industry has been
eliminate long periods of waiting for
using the near-infrared system (NIR) to
laboratory results and correctional
continuously monitor the contents of raw,
measures can be performed without delay.
intermediate and end products for years. More and more companies are now using
Possibilities for NIR
the advantages NIR technology offers for
Limits of NIR Only those characteristics which actually leave information in the NIR spectra and correlate with them can be calibrated. An example of this is the so-called "sample"
optimizing processes in real time. NIR
Near-infrared spectroscopy is very well
which is used to evaluate the activity of
analysis makes it possible to assure
suited for determining the dominant
certain enzymes in the flour. NIR technology
consistent product quality, and it makes a
contents in organic materials such as food
is only conditionally suited for lower ranges
substantial contribution to the profitability
and feed products. But to do so, an NIR
of concentration. It is technically impossible
of a mill.
system needs not only good hardware in
to calibrate enzymes for NIR because it
order to function reliably, but a good
takes only few ppm enzymes in the flour to
mathematical model (calibration) to
become active.
New generation of NIR
determine the properties of an unknown The first generation of NIR equipment
product.
focused on analyzing protein content,
For generating NIR calibrations, the breadth of data is decisive for accuracy and the
moisture and ash. These parameters were
The most important and NIR-active
sturdiness of the model. Models can only
and are the 'classics' of most online
biochemical components, such as water,
predict products if their characteristics have
systems. In addition, however, there are
starch, protein and fat, can be modeled (or
already been included in the model itself.
other quality parameters that require
calibrated) without difficulty. However,
On the one hand, it is essential to cover the
compliance by the mills. For example, in
other physical or biochemical product
entire range of features that are to be
wheat flour, the amount of gluten, the
properties can also be correlated with the
measured because the models are not
flour’s ability to absorb water or the extent
NIR spectra as long as they are dependent
allowed to extrapolate. On the other hand,
to which the starch has been damaged are
on the combination of the dominant
any disturbance factors, such as specific
important factors. Older generations of
contents and other properties such as
product characteristics (particle size,
online NIR systems were only able to
particle size distribution. An example of this
temperatures, source, chemical composi-
determine these parameters with insuffi-
is the ability of flour to absorb and retain
tion), the instrumentation used and the
cient accuracy and reproducibility. By
water during the making of dough. The
surroundings, must also be taken into
employing photodiode arrays (diode array,
ability to absorb water depends on the
consideration along with the characteristics
DA), as in BĂźhler's NIR Multi Online Analyzer
volume and quality of the protein, the
which are supposed to be measured. For
MYRG, the latest generation of NIR systems
condition of the starch grains and the
the best calibration, several hundred
offers new possibilities for such additional
particle size distribution, among other
samples can easily become necessary under
parameters and thus new potential for
things.
these conditions.
millers. These additional calibrations
Page 2
Global Milling Advances / May Issue 2017
Process
reference laboratory and the online
important proteins in gluten are gliadin and
measurement during at least 20 validation
glutenin in equal portions. Gluten is a more
In order to compare spectra and samples,
measurements. The random error in NIR
or less flexible-elastic substance which
data must be prepared and calculated using
(SEP) cannot be smaller than the random
results when wheat flour dough is allowed
certain algorithms (chemometry). The
error of the lab (SEL) since the calibration is
to rise.
preparation of the spectra data using
based on the data from the reference
various mathematical functions depends on
laboratory. For inhomogeneous samples,
In other words, it is essentially soaked
the product itself as well as the hardware
where taking a representative sampling is
gliadin and glutenin. Since a higher protein
being used and is necessary for better
already a large problem, an online NIR
content does not always mean a higher
separation of the interesting information
measurement can be significantly more
content of gluten, an NIR calibration of
(such as the protein contents) from the
accurate simply because of the size of the
gluten can offer a high added value.
uninteresting information (such as particle
sample volume. The gluten contents of wheat flour and its
size distribution). Various possibilities exist which fall under the skill set of chemometri-
NIR devices require constant adjusting. First,
texture are a decisive determinant of the
cians. The quantitative calibration models
the hardware (i.e., the light source,
dough's behavior during kneading and
are usually calculated with the PLS (partial
measuring window) must be frequently
baking. In general: The higher the gluten
least squares) algorithm which searches for
checked, and secondly, the NIR calibrations
content, the greater the water absorption,
the largest differences in spectra and links
themselves also need regular monitoring
the gas-retention ability and the expected
these with the characteristics to be
and expanding since the product can
volume of baked product. Good gluten
calibrated.
undergo a natural change in an unknown
values: 30–34 %.
direction after a certain amount of time.
NIR systems at work
The reproducibility of lab measurements
Quality parameters
(Method ICC137/1) is 0.4. With the NIR Multi Online Analyzer MYRG, 0.7 is achieved.
The accuracy of an online NIR measurement system is usually indicated by SEP (standard
Gluten
error of prediction). SEP is a random
The protein content in wheat flour consists
Starch damage
standard error which is found between the
of 90 percent gluten (gluten protein). The
"Starch damage," from a scientific point of
Global Milling Advances / May Issue 2017
Page 3
view, refers to mechanically deformed
used in the laboratory.
starch.
of the SEP values with the accuracies of the lab methods shows that the newest
Industrial bakeries need raw materials of
generation of NIR spectrometers can
Compared to intact starch, mechanically
consistent quality so that the process
determine additional parameters in
deformed starch can absorb five times more
doesn't need constant adjustment. This
continuous production with amazing
water. That makes it the most important
includes the water absorption capacity of
accuracy.
factor in water absorption for flour and
the flour. The water absorption capacity is
dough yield besides the protein content.
important for proper dough preparation
Starch damage occurs during the various
and controlling the dough during the rising
passages in the milling process. If the
and baking process, among other things. So
technologist knows the desired degree of
naturally, the amount of water which is
starch damage he can adjust the grinding
added in the baking process will depend on
process according to expectations, for
the water absorption capacity. There are
example, by dimensioning the roll lengths
possible corrective measures that a miller
(the longer, the higher the starch damage)
can undertake: Adjusting the grinding
or the grinding pressure.
process, performing various types of
Author: Thomas Ziolko
conditioning, or adding attrition flour when The reproducibility of lab measurements
the water absorption is too low.
(Method AACC 76-33) is 0.7. With the NIR
The reproducibility of lab measurements
Multi Online Analyzer MYRG, 0.8 is achieved.
(Method ICC115/1) is 0.8. With the NIR Multi Online Analyzer MYRG, 1.0 is achieved.
Water absorption Water absorption [%] is the amount of water
Accuracy
which must be added to a flour in order to achieve a fixed dough consistency of 500
The following table summarizes the
farinograph units (FU). For determining the
accuracy of the various calibration systems
water absorption capacity, the farinograph
which are available with the Bühler NIR
from the Brabender company is frequently
Multi Online Analyzer MYRG. A comparison
Wheat Flour Parameters
Reference Method
Range
Moisture
TGA 701 @130°C
7 – 16 %
0.20 %
Protein
Dumas / Kjeldahl
8 – 23 %dm
0.25 %
Ash
TGA 701 @900°C
0.3 – 0.9 % dm
0.03 %
0.9 – 2.5 % dm
0.05 %
Target SEP
Wet gluten *
ICC 137
18 – 47 %mb14%
0.7 %
Water absorption *
Brabender Farinogram
47 – 85 %mb14%
1.0 %
Starch damage *
Chopin SDmatic AACC 76-33
5 – 31 UCD
1.0 UCD
Sandstedt & Mattern AACC 76-30
3.5 – 17 %
0.8 %
Page 4
Global Milling Advances / May Issue 2017
Mühlenchemie organizes its first “Certified Advanced Training Course” • •
Mühlenchemie’s partner for the three-part seminar is Samin Nan Sahar. Some 15 representatives of the Iranian milling industry informed themselves in Teheran on the theory and practice of flour improvement.
In February 2017, around 15 participants
About Mühlenchemie
from the Iranian milling industry accepted an
Russia and Turkey a team of experts supports mills on the spot and offers individual
invitation from Mühlenchemie, the specialist
Mühlenchemie GmbH & Co. KG is one of the
solutions to ensure optimum flour quality.
in flour improvement and flour fortification,
world’s leading companies in the field of
For this, Mühlenchemie has developed
to one of three seminar units organized at
flour treatment. Its key competence lies in
enzyme systems, flour maturing and
the Sahar Bread School together with its local
solutions for flour standardization, flour
oxidizing agents, bromate replacers,
partner Samin Nan Sahar.
improvement and flour fortification – from
emulsifiers, vitamin and mineral premixes
classic flour treatment to concentrates for
and functional systems for ready-mixed and
The “Certified Advanced Training Course”
ready-mixed flours. Mühlenchemie exports
composite flours. Mühlenchemie
organized by Mühlenchemie and its Iranian
its products to over 120 countries and
standardizes over 70 million tons of wheat a
partner Samin Nan Sahar is divided into
maintains close relations with more than
year. At the Technology Center in
three units that together make up the
1,000 mills around the globe. At the foreign
Ahrensburg, near Hamburg, a team of
seminar. The first unit brought 15
affiliates in Mexico, Singapore, India, China,
research scientists and applications
participants from the Iranian milling industry to the Sahar Bread School. The subject of this first part was “From Flour to Bread” and illuminated the basics of flour improvement. In addition to the theoretical teaching, the information given was substantiated by several baking trials. The limited event offered a balanced mix of theory and practical exchange of information in order to answer as many questions as possible in detail. The aim of the seminars is “to share knowledge, and help the millers by making their daily work easier”, Nazim Hamed, Area Sales Manager of Mühlenchemie, explained. “The participants were very satisfied”, he continued, “and we were able to meet our guests’ expectations through an intensive dialogue.” When the participants have attended all three parts of the seminar they will be issued with a certificate as confirmation. The second unit will be announced in good time after the Iranian new year Nowruz.
Page 6
Some 15 of the Iranian milling industry are informed in Tehran on the theory and practice of flour improvement.
Global Milling Advances / May Issue 2017
technologists works on innovations for the future. It is here that pioneering solutions in the field of enzyme technology are devised for bread and other baked goods. They include the well-known enzyme preparations Alphamalt, Powerzym, Sternzym, Pastazym and Tigerzym. The company was established in 1923 and has been a member of the Stern-Wywiol Gruppe since 1990. For more information please contact: Mühlenchemie GmbH & Co. KG Carsten Blum (Marketing) Kurt-Fischer-Straße 55 22926 Ahrensburg/Germany E-mail: cblum@muehlenchemie.com
Mühlenchemie's partner for the three-part seminar is Samin Nan Sahar.
Global Milling Year Planner A milling industry resource. Global Milling Year Planner is a useful listing of all major industry events for the year ahead, perfect for planning your shows and travels, available for free from Nisa Media.
Download for free from
www.globalmilling.com
Page 8
Global Milling Advances / May Issue 2017
The IGP Institute Conference Center hosts the on-site courses.
Global Flour Milling Training Kansas State University’s IGP Institute offers several upcoming Flour Milling Training opportunities. In an ever-changing technological world, it is
the IGP Institute was built upon international
at the institute are designed to provide
critical for grain industry professionals to
training programs that began in 1961.
training to grain industry professionals, and
adjust to meet the consumer demands for a
education to foreign business leaders and
high-quality product at an affordable price.
“The institute’s mission is to provide
government officials about U.S. grains and
Helping to meet those training needs is
innovative and relevant education and
oilseeds.
Kansas State University’s IGP Institute.
technical programs to enhance the market preference, consumption and utilization of
In 2016, the IGP Institute had a record year
“The IGP Institute provides individuals with
U.S. cereal grains, oilseeds and their
with more than 2,000 participants among the
world-class education and facilities in their
value-added products for the global grain
80 different courses. These courses were
various milling courses that focus on the
industry,” Miller says.
held both on-site and via distance, and
safety and quality of the world’s food supply,”
provided to groups and businesses from 67
says Brandi Miller, IGP Institute associate
The program is divided into three core
director.
curricula featuring flour milling and grain processing, grain marketing and risk
Established in 1978 by Kansas State’s
management, and feed manufacturing and
Department of Grain Science and Industry,
grain quality management. The courses held
Global Milling Advances / May Issue 2017
countries.
Technical Milling Offerings This summer, the institute will be offering
Page 9
several different courses focused on flour milling and grain processing. Leading off will be the Basic Milling Principles and Advanced Milling trainings planned for June 5–9 and June 12–16, respectively. Both offerings will be held at the Kansas State Grain Science Complex in Manhattan and led by Shawn Thiele, IGP Institute grain processing and flour milling curriculum manager. “These courses dive into the technical aspects of optimizing the milling process and individual machines, which is exciting for the participants and instructors,” Thiele says. These two courses will offer knowledge of milling and hands-on learning, as well. Some of the lessons that will be taught in the Basic Milling course involve wheat cleaning
Participants analyze the sifted break stock to help determine break release targets.
equipment and optimization, measuring
During the Advanced Milling section,
The IGP–KSU Advanced Milling course will
extraction, impact of wheat quality on milling
participants can expect to learn information
help participants expand on topics from the
extraction, wheat conditioning equipment
covering analysis of mill flow sheets and
Basic Milling Principles course to include
and techniques, advantages of wheat and
design, mill balance and product distribution,
quantitative techniques to analyze and
flour blending, milling different classes of
roll and sifter surface, impact of wheat
improve the process flow, and provide an
wheat, and the flour milling process. This
quality on flour quality, starch damage,
understanding of the variables that impact
course will provide a comprehensive
cumulative attribute curves, sifting and sifter
production efficiencies and enhance the
understanding of the milling process and
design, purification systems, and process
troubleshooting skills of mill personnel.
how employees influence the process.
control.
The Hal Ross Flour Mill (left) and O.H. Kruse Feed Technology Innovation Center (right) are used for course participants to gain hands-on experiences.
Both courses will provide insight and be the most beneficial for milling engineers, operation managers, production managers, head millers and shift managers. Thiele adds the class participants’ own experiences really aid in the trainings. “The diverse milling knowledge that is also brought in from the participants promotes excellent class discussion and provides different views of milling,” Thiele says.
Executive Milling Training Another milling course offered is the Buhler–KSU Executive Milling English course set for June 6¬–12, 2017 and will be held at the IGP Institute Conference Center. This course is taught in English with the Spanish-language offering planned for August 28–September 1. Coordinating these offerings is Jason Watt, Buhler instructor of
Jason Watt, Buhler instructor of milling, adjusts the gap between the rolls to determine how hard the wheat is ground.
milling at Kansas State. When talking about the course, Watt says, “It is a great course for anyone from new managers to sales and customer service representatives. This course gives participants an understanding of the flour milling process and allows them to be more successful in the flour milling industry.” He adds, “The course is an introduction to grain cleaning, flour milling, and grain quality and functionality.” The training covers topics including raw materials, cleaning systems, milling systems, finished product handling and storage, performance evaluation in the flour mill, basics in starch damage, hands-on activities in the Hal Ross Flour Mill, basics in flow quality, factors that influence an investment decision, and basics in aspiration. Reflecting on his experience in this course, Kent Kruse, corporate engineering manager
Jason Watt, Buhler instructor of milling (center) and course participants follow the product flow sheet to ensure that the wheat fractions are going to the correct grinding passage.
of Bay State Billing in Bolingbrook, Illinois, says, “I leave here with a better knowledge of
Beginning Milling Class
together to drive the success of a flour mill. This offering is planned for July 31–August4
milling and how things are processed. The course was well done, it covered a lot of
Along with these classes, the IGP Institute will
aspects of flour milling like quality, milling,
also be offering its IGP–KSU Introduction to
sifting and food quality. It has been good and
Flour Milling course for those interested in
Course topics will include an overview of the
I plan on taking a refresher course in the
gaining an understanding of the principles of
U.S. milling industry, wheat production,
future.”
the milling process and everything that works
supply and demand, the general milling
Global Milling Advances / May Issue 2017
in Manhattan, Kansas.
Page 11
process and major milling equipment, principles of mill flow sheets, milling math, flour and dough testing practices, and hands on time in the department milling and baking labs and commercial Hal Ross flour mill. Thiele says the course is based on the basic principles of flour milling and targeted toward those in the milling industry, but who are not directly in the mill, or who are new to the mill. “The course is designed to provide a general understanding of the milling process, the relationship between wheat quality and the effect of the milling process, knowledge of what wheat types and products each can produce, and the role each department plays in the success of the milling industry,” Thiele Shawn Thiele (left), grain processing and flour milling curriculum manager, and Introduction to Flour Milling participants are follow flowsheets to identify grinding passages for stock placement during the hands-on bench-top milling exercise.
says. This training has been well received by the industry. Because of the great interest in the class, the IGP Institute is now offering it two times during the year. Speaking about his experience in the January 2017 class, Matt Anderson, financial analyst for Ardent Mills’ Operations Division says, “This course was enlightening and really allowed me to put together a foundation of what the milling industry entails, what goes into our milling process, and it has given me more confidence moving forward in my position.” To register for these trainings or learn more about the IGP Institute please visit the website at: www.grains.ksu.edu/igp.
Shawn Thiele, grain processing and flour milling curriculum manager, instructs Introduction to Flour Milling participants in the Hal Ross Flour Mill as they work to set the break releases.
Page 12
Global Milling Advances / May Issue 2017
Global Milling Year Planner
2017
A milling industry resource. Global Milling Year Planner is a useful listing of all major industry events for the year ahead, perfect for planning your shows and travels, available for free from Nisa Media.
Download for free from
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New team at the top of the Brabender Food Division Sales and Application Lab responsibility rests on new shoulders The Brabender Food Division sets the course for the future with a new divisional structure, strengthened by new management staff for sales and technical application advice. The Brabender company is known as the
Jürgen Willmann who joined the Brabender
methods, with application trainings and
world market leader in rheological and
team in October 2016. As Sales Director
more.
other laboratory analysis in the grain, flour,
Food, he now heads national and interna-
bakery industry as well as in other sectors of
tional sales. For many years, he had
Aiming at the best possible customer
the food industry where quality control and
previously worked in the same capacity for
orientation and support, the new team at
R&D are major issues. After some internal
Zeppelin Systems. In his new position, he
the top of the Brabender Food Division is
restructuring in the past few months, a new
assumes, among other tasks, the sales
facing up to the market challenges of today
and competent team has assumed the
control of the local sales agencies and the
and tomorrow. Markus Löns, Jürgen
management of the Brabender Food
development of new markets. Furthermore,
Willmann und Jessica Wiertz are looking
Division.
he is a competent contact person for all
forward to exciting projects as well as to
sales related questions.
new markets and applications for the
Markus Löns, who has been with Brabender
Brabender product range.
for more than 14 years, most recently held
Providing technical advice for international
the position of national and international
Brabender customers, the Application Lab
Sales Director. In his new position as
Food has been led by Mrs. Jessica Wiertz
Director Food Division, he has now been
since July 2016. As a qualified food technolo-
responsible for the global Food business
gist with experiences in quality assurance
unit since the end of 2016.
and laboratory management, she supports
He will be assisted in these endeavours by
customers with the developments of
Page 14
Global Milling Advances / May Issue 2017
Global Milling Directory
2017
Company A-Z Categories and suppliers Products & Services
2017
A milling resource. Global Milling is a new reference source for the Grain, Feed, Flour, Cereals, Rice and Pasta industries. Covering all aspects from equipment to raw materials and including all suppliers and manufacturers working within the industry. Bringing you the latest up-to-date relevant news, upcoming industry events, Universities and worldwide company contact information.
Everything you need in one place.
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STRESSING THE IMPORTANCE OF TRAINING nabim is the trade association for the UK
most technically advanced in the world. A
You have probably heard of the Financial
flour milling industry. When founded in
continuous process of restructuring over
Director asking the CEO, “What happens if we
1878, its first task was to organise an
many decades has produced a lean and
spend money training our people and then
exhibition of the new rollermilling equipment
efficient industry capable of meeting the
they leave?” The CEO replies, “What happens
in use in Hungary and elsewhere in Europe.
challenges it faces. Highly automated and
if we don't train them and they stay?” And
For many years, we have had virtually the
capital intensive, it is staffed by a total
then there’s the Richard Branson quote:
whole of the UK flour milling industry in
workforce of around 2,500.
"Train people well enough so they can leave,
membership, currently numbering 30 companies, ranging from subsidiaries of
treat them well enough so they don't want to."
We all need training
multi-nationals to very small enterprises. Some might think this means that the need
Senior management commitment is vital
Today, there are fewer than 50 commercial
for training is much reduced but the opposite
flour mills in the UK but, each year, the
is true. With fewer people employed in
The commitment of senior management to a
industry still mills around 5½ million tonnes
technical and production roles, it is essential
training strategy based on an identification of
of wheat. We produce white, wholemeal and
that all develop a greater knowledge and
skills and development needs and
brown breadmaking flours, as well as flour
understanding of the process, as well as the
implementation of programmes to suit both
for biscuits, cakes, food ingredients, home
skills to operate the mill, to diagnose
employer and employee is essential. Without
baking, starch manufacture and more
problems and to identify solutions. There is
such a strategy, schemes pushed by central
besides.
a clear business case for this; incompetence
government are doomed to failure in the
costs, in terms of downtime, inefficiency,
long-term; I believe that the current focus in
reputation and money.
the UK on apprenticeships, whilst worthy in
The UK flour milling industry is one of the
Page 16
Global Milling Advances / May Issue 2017
We are privileged to run a distance learning programme of long-standing, studied by hundreds of students around the world each year, helping to raise milling knowledge and understanding both in the UK and globally. This seven module programme, developed and delivered by millers for millers, is kept right up-to-date; the study material is reviewed annually and at least one new textbook edition is produced each year, all through the expertise of, and time given by, a team of UK millers. Readers can go to www.nabim.org.uk/training/distance-learning -programme for more detail about our correspondence courses. However, please don’t think that we believe we have all the answers. Training does not work without the commitment and leadership of management, from Board level to supervisors.
Respond to individual needs I recently attended an event run by the UK’s Health and Safety Executive. One of the matters we were considering was how to encourage employers to address the issue of stress in the workplace. One of the propsoed messages was: “Know your staff, Talk to your staff, Respond to your staff”. Effective training requires all of these actions. It’s often about training someone to do a job better, yes, but it’s more than that. It is about the professional, technical and personal development of the person. One size does not fit all. To deliver or use an effective training programme, the employer itself, financed through the new
that they do not need new structures and
needs to know as much about whom they are
apprenticeship levy, perhaps rather less
qualifications; rather, they need good
training as about the mental or physical skills
worthy, uses a sledgehammer to solve a
resources which they can utilise within their
that need to be developed.
Rubik’s cube. What is far more important is
own training and development programmes.
that individual employers work with their
Thus, nabim continues to develop new
teams to identify specific training needs and
training resources for its members, aimed at
the best means of addressing them. The
facilitating the maintenance and
fruits of such labours may not be immediate
improvement of skills levels within the milling
It is especially important for the nabim team
but they will certainly be abundant in the
industry. This is all the more important with
to remember this as we design and redesign
longer-term for company and individual
an ageing workforce; as old hands retire,
training resources that are under the
alike.
potentially taking with them the knowledge,
trainee’s control when used and so require
understanding and skills that experience has
self-motivation. However, being aware of
given them, employers need to ensure that
this at the design stage does not mean that
younger and new members of the workforce
we can leave the delivery stage to look after
are ready to fill any gaps.
itself. Though extremely proud of our
High quality, up-to-date resources nabim’s member companies have told us
Global Milling Advances / May Issue 2017
Motivation and mentoring are crucial
distance learning programme and the team
Page 17
of tutors who assist our students from afar,
have begun to use it to run training sessions
we stress the need for sponsoring employers
for a handful of students in our distance
to provide mentor support in the workplace.
learning programme; the feedback has been
The difference in performance between
very positive. In the coming year, we will
students who are supported at the workplace
make this resource available to an increasing
and those who are not is significant. The mill
number of students around the world,
mentor’s role is to encourage the student to
allowing them to see inside machinery and
participate fully in the course. They can
the closed milling process, to gain a better
discuss the subject matter of each lesson,
understanding of what is going on inside,
particularly where this lies outside the
without having to suspend a real flour mill or
student’s normal area of experience. The
risk a choke through their experimentation!
mentor may also arrange for the student to
But even in this futuristic environment of
spend time in the relevant area of the mill
avatars and bots, the student will need the
and/or to speak to suitably qualified
committed support of a human being to get
personnel on site.
the most out of it.
Use modern technology
Effective training reduces stress
As nabim develops further training resources
Finally, training somebody well removes one
– video, e-learning and a virtual mill – those
key potential cause of stress – fearing that
that use them will need to utilise a
you are not up to the job that’s expected of
partnership between employer and
you. People deserve better. Why would you
employee, helping the latter to get the best
not want to provide the right training to help
out of what we believe (naturally!) are
someone both to perform better and to feel
excellent training tools.
better about themselves? It just wouldn’t
Nigel Bennett of nabim
make sense for the business; and those who We find our new virtual mill especially
run the business but deny employees good
exciting. We have the vision that it will in the
training, often end up with the stress
not-too-distant future be the hub of all our
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training resources. In the past few weeks we
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Page 18
Global Milling Advances / May Issue 2017
Van Aarsen launches new CU Dynamic pellet mill with motor-operated roller adjustment and active roller slip control Prevent downtime and increase flexibility, quality and capacity Van Aarsen International develops, manufactures and supplies machines and
Reduce downtime due to roller slip by 95%
Thanks to a link to the factory automation system it is possible to select the correct roller setting automatically for certain recipe
complete production lines for compound feed and premixes worldwide. Van Aarsen
The new CU Dynamic pellet mill is equipped
settings. This means the recipe can be
has now launched its CU Dynamic pellet mill
with an active roller slip control system.
changed quickly and easily. As the
with motor-operated roller adjustment and
When the rollers slip and the mill threatens
mechanical energy factor can also be
active roller slip control. This means that
to become full, the system detects the slip
determined by setting roller distance, the die
mixed feed manufacturers can always
and takes immediate action. The active roller
(thickness) does not have to be changed as
produce exactly the correct pellet quality with
slip control presses the rollers immediately
often. This also helps reduce downtime. The
one press on the button. Moreover, with the
against the die, preventing the rollers slipping
CU Dynamic Mill is equipped with a die
new CU Dynamic pellet mill, producers can
and the meal accumulated in front of the
cleaning mode so that the operator can clean
prevent downtime caused by the mill
roller is milled away. The control system
the die easily whenever he wants. As the
becoming blocked. This results in a 15%
reduces downtime due to roller slip by 95%.
meal does not have the opportunity to cake
increase in production capacity.
If the mill stops due to another overload, the
onto the die, the mill can start up again
rollers can be retracted by the
quickly after stopping. As the rollers retract
motor-operated roller adjustment and
automatically after each product, there is less
pressed against the die so that the mill starts
wear of the die and roller and their life is
up again quickly. The motor-operated
increased by up to 30%.
Motor-operated roller adjustment increases pellet quality and production capacity
adjustment is even possible while the pellet
Payback time less than two years
An optimum constant pellet quality boosts
mill is in operation. In combination with the
feed intake and animal health. In addition,
roller slip control, the operator can
optimum quality feed pellets means less dust
experiment during the production process
The new CU Dynamic pellet mill by Van
and waste in transport systems and feed
with the correct roller adjustment to optimise
Aarsen International from Panheel (the
equipment. However, supplying the correct
pellet mill load and production capacity.
Netherlands) increases flexibility and pellet
pellet quality is not a constant process and is highly dependent on factors such as desired
quality and reduces downtime. This results in
Reduce wear and die changes
end quality, production capacity, the recipe
an increase in production capacity and also savings on maintenance and equipment. If
used and raw materials. When milling the
Van Aarsen developed the new CU Dynamic
required, existing Van Aarsen mills can be
correct pellet, setting the correct roller
pellet mill with motor-operated roller
upgraded to the new advanced CU Dynamic.
distance to the die is one of the main factors
adjustment especially for cattle feed
More information at www.aarsen.com .
to guarantee correct pellet quality. This is a
manufacturers who have to make regular
time-consuming factor that in practice calls
recipe changes. With this new mill feed
for so many manual actions that correct
producers can set optimum roller distance to
setting is almost impossible.
the die with one press on the button.
Global Milling Advances / May Issue 2017
Page 19
Havens upgraded CU Dynamic Pellet mill Operator Math
Havens Diervoeders positively surprised by new CU Dynamic pellet mill with motor-operated roller adjustment and active slip control Upgrade existing C900 to the very latest CU Dynamic pellet mill Havens Diervoeders produces feed for pigs,
and active slip control. Havens decided to
and capacity Havens has to change its roller
cattle, goats, horses, rabbits and poultry. In
upgrade the existing C900 mill to the new CU
setting after each recipe. What is more, as
practice the company works with more than
Dynamic pellet mill. To do this the complete
production conditions vary every day (raw
600 different recipes each with its own
internal mechanism of the pellet mill had to
materials quality, capacity required per
specific quality requirements. During the past
be replaced.
batch, air humidity and ambient tempera-
two years Havens has tested the new CU
ture) the roller settings would even have to
Dynamic pellet mill by Van Aarsen in practice.
Havens Diervoeders produces a wide range
be adjusted during each production process.
Havens is positively surprised by the results
of animal feeds and operates its pellet mill 24
An impractical time-consuming issue in the
of the new motor-operated roller adjustment
hours a day. To obtain optimum feed quality
day-to-day operation of Havens Diervoeders.
Page 22
Global Milling Advances / May Issue 2017
The desired production capacity would never
Roel: “The product passes through the die
be achieved. This meant that in the past
better. We can determine the hardness of the
recipes sometimes had to be modified
pellet better and set everything accordingly.”
because they were too difficult for the mill.
The motor-operated slip control detects slip
Motor-operated roller adjustment is the ideal
and resolves the problem immediately.
solution for Havens Diervoeders. With one
Factory manager Hans Graat: “The system
press of the button Havens can now
reacts immediately. Without this system
determine the correct roller setting. Even
you’re always too late. It’s ideal as in the
when the production process is in operation.
worst case we lose hours changing the dies.
This means that the manufacturer is now
The whole package results in a series of cost
guaranteed optimum pellet quality for all
savings and extra profits” .
feed types. Factory manager Hans Graat: “We are positively surprised by the reduced wear of the costly dies and rollers.” Operator Roel Brouwers adds: “There’s a lot less wear. This is due to the automatic retraction of the rollers after each batch. It’s also much easier to respond to the conditions on the day during the production process.” According to
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Global Milling Advances / May Issue 2017
Page 23
Events in detail February IAOM – 40th Annual Latin America District Conference & Expo 1-3rd February Guatemala www.iaom.info/latinamerica GrainEx India 2017 10-12th February India www.grainexindia.com/ Grain Tech Expo 15-17th February Ukraine www.grainexpo.com.ua/
http://aquaculturedirectory.co.http://globalmilling.com/wp Click this link to download our events planner today and -content/plugins/download-monitor/download.php?id=13. keep up to date with the latest industry meetings php?id=21 2017 year planner
April AgraME 10-12th April Dubai www.agramiddleeast.com
Victam 13-14th June Germany www.Victam.com July
121st IAOM Annual Conference & Expo 10-14th April USA www.iaom.info
VIV Turkey 2017 6-8th July Turkey www.viv.net
3rd IAOM Mideast & Africa Regional Forum 19-20th April Iran http://www.iaom-mea.com/
Practical Short Course on Extruded Pet Foods and Treats 26-28th July USA http://foodprotein.tamu.edu/extrusion
May Feed Tech Expo 23-25th February India http://feedtechexpo.com/ GEAPS Exchange 2017 25-28th February USA www.geaps.com/exchange/
September IDMA 2017 4-7th May Turkey www.idma.tr VIV Russia 2017 23-25th May Russia www.viv.net
March June Global Grain Asia 1-2nd March Singapore www.globalgrainevents.com Global Grain MENA 1-3rd March Dubai www.globalgrainevents.com VIV Asia 15-17th March Thailand www.viv.net TUSAF Congress 2017 30 March – 2 April Turkey http://tusaf2017.org/en/
Page 24
XVIII International Grain Round “Grain market – yesterday, today, tomorrow” 6-9th June Russia http://www.grun.ru/en/ XXVIII FEFAC CONGRESS / V ANIMAL NUTRITION CONGRESS 8-9th June Spain http://www.fefac.eu/events.aspx?CategoryID=2023&EntryID=22557 AgriVision 13-15th June Netherlands https://www.agrivision.com/
CICFO - China 11-13th September China http://www.cicfo.com/ October International Wheat Industry Congress Brazil 22-24 October São Paulo, Brazil http://www.abitrigo.com.br/ 28th Annual IAOM Mideast & Africa Conference and Expo 22-25 October Dubai www.iaom-mea.com/upcoming-events/28th-annual-iaom-mea-conf-expo-dubaiuae-2017/ November Alim 2017 26-29 November Colombia http://alim2017.com/
Global Milling Advances / May Issue 2017