PAVA to strengthen RD and enhance study of dough rheology

To concentrate more on new product development, major Russian grain processor PAVA, increases its R&D efforts by adding a new mini-laboratory to its facilities. One of the primary tasks will be studying characteristics of new protein-rich flour Zhitnitsa, and incorporating it in various flour blends. Besides, PAVA made a decision to intensify independent research of dough rheology in order to come up with the most attractive solutions for bakers.

The testing room is fitted with the unit of modern laboratory equipment for evaluating flour properties and producing samples of bread from new flour products. According to the results, the relevant changes can be made in the flour production technology such as improving composition of the milling blend.

The company specialists say that in the nearest future the mini-laboratory will be completed with farinograph made by Brabender, leading international manufacturer. This aggregate will help record a more accurate analysis of dough behaviour under different processing conditions- assess its elasticity, strength, extensibility, water absorption levels.

All PAVA mills use solely the wheat grown in the Altay region, traditionally famous for high gluten content. The flour products under the brands ’PAVA’ and ’Altay-Batyushka’ are in stable demand in 68 regions of Russia as well as abroad. The company constantly seeks to ensure remarkable performance of the finished goods in co-operation with bakery and confectionery producers.