TECHNOLOGICAL
CENTER (MVCTECNO)
In
May 1996 Moinhos Vera Cruz at Santa Luzia inaugurated its
technology center which is one of the most modern laboratories for
the analysis of Wheat and its derivatives in the Country.
Furthermore, research and development of new products is
carried out at the laboratory in addition to the entire quality
control process. Scientific
projects are also coordinated at many academic community centers
of the Country.
The
Technological Center (MVCTECNO) of Moinhos Vera Cruz, together
with its clients, has all the necessary know-how for the
development of the ideal wheat for each kind of product: bakery,
pastry, biscuits, etc.
Our
Technological Center is capable of carrying out development of end
of the line products. The
entire line of bakery and pastries of Moinhos Vera Cruz was
developed by MVCTECNO, joining the quality of its raw material to
state of the art technology on the market.
This entire process is carried out within its
installations, from the initial phase of the project, developed at
the laboratories and at the experimental bakery, all the way to
the approval by the sensorial analysis team.
Quality
control
Quality
control ranges from the selection of wheat for purchase all the
way to packaging of end of the line products.
The laboratory team follows-up on the entire production
process, from sampling of wheat to end of the line products.
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Physical-chemical
analysis
|
This
is a set of analyses routinely carried out on the flour and
the wheat to ensure product quality and to meet
specifications established by clients in order to obtain
their products. Many
tests are carried out, such as: mineral contents, amount of
gluten, enzymatic activity, humidity, protein contents, fat
acidity.
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| Rheological
Analysis
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Tests
carried out to establish the behavior of dough deriving from
certain flour. The analyses results are important to give
the adequate direction to the flours for products such as:
bakery, dough, biscuits and cakes.
We have the appropriate equipment to test the
rheological properties of flours: farinograph, extensograph
and consistoalveograph.
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| Pesticide
Residues
|
Analysis
of organophosporate pesticide residues in wheat and flour
are carried out in a gas chromatograph in order to guarantee
that the product complies with legislation in effect.
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Sanitary
Analysis
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Routine
tests are carried out to identify levels of impurity (insect
fragments) and microbiologic analysis in order to ensure the
hygienic quality of MVC raw material and products.
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|
Sensorial
Analysis
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There
is a trained team to evaluate the sensorial characteristics
of wheat, wheat flour and bakery products.
A small team tests the odor, taste of the wheat and
flours for the development of products, larger teams work on
the final approval of products and the change and approval
of ingredients.
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The
technological Center of Moinhos Vera Cruz maintains close
relationships with the academic environment. MVCTECNO periodically
receives students from the Food Engineering College at the Federal
University of Viçosa (Faculdade de Engenharia de Alimentos da
Universidade Federal de Viçosa), where projects and informal
assistance are carried out, it also receives students from the
Department of Agricultural Engineering and Entomology, where
plague control activities are carried out.
The Technological Center also maintains a relationship with
Embrapa, at the National Corn and Soy Center (Centro Nacional de
Milho e Soja), in Sete Lagoas.
As
a project, MVCTECNO formalized collaboration with professor
Franklin Rumjanek, from the Biochemistry Department/CCS at the
Federal University of Rio de Janeiro (Universidade Federal do Rio
de Janeiro- UFRJ), to participate in studies for the molecular
characterization of wheat aiming at identifying its technological
quality.
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