MC Mühlenchemie adds extruder to pasta lab
The installation marks a step change from traditional lab scale presses by covering the full early production sequence; mixing, kneading and extrusion, and by enabling complete digitalization of process data alongside AI assisted analysis functions that support more precise formulation and process optimization for pasta manufacturers.
GERMANY – MC Mühlenchemie, a leading flour treatment specialist based in Ahrensburg, Germany, has enhanced its Pasta Laboratory at the Stern-Technology Center by integrating a state-of-the-art extruder, boosting its 360° service for pasta producers worldwide.
This upgrade, announced in early 2026, addresses the pasta market’s projected 6.7% annual growth through 2028, enabling precise simulation of industrial extrusion processes to optimize flour treatments, enzyme applications, and product quality.
The new extruder complements recent additions, such as a pilot dryer from Fava S.p.A., which replicates commercial drying conditions with 100% accuracy for shapes ranging from penne to spaghetti.
Together, they enable pasta makers to test formulations at lab scale, minimizing raw material waste and the scaling risks associated with full-scale production trials.
Unlike previous lab-scale presses, the new system also enables complete digitalization of all process data and integrates AI-assisted analysis functions.
MC Mühlenchemie’s new pilot extrusion press covers the first steps in pasta manufacture: mixing, kneading, and extruding, and offers many advanced control functions.
Key benefits include real-time monitoring of parameters such as temperature, moisture, shear force, and dough hydration, ensuring consistent bite firmness, reduced stickiness, cooking stability, and vibrant color, critical amid fluctuating wheat qualities and rising cost pressures.
The speeds of the two kneaders can be set independently. The head, cylinder and dough temperatures are controlled, and the ventilation speed and temperature during extrusion can be adjusted individually.
The vacuum level in the kneader is monitored, as are the temperature and amount of dosing water.
The vertical extrusion process and the advanced screw design replicate industrial pasta presses, ensuring realistic dough compression and delivering precise results suitable for full-scale production.
A special feature of the new press is its complete digitalization. The digital archiving system records all the parameters from raw materials through enzymes to drying profiles.
Even years later, it is still possible to trace which test was carried out for which customers under which conditions.
The system also integrates artificial intelligence functions. A total of 19 calculation formulas continuously analyze real-time data such as dough temperature and motor load, to predict rheological parameters.
This AI-assisted cross-analysis enables development teams to develop data-based recommendations for customers more quickly.
MC’s team of food engineers, enzyme experts, and technicians now offers comprehensive support, including on-site audits, customized training, and workshops.
Enzymes remain central, improving dough extensibility during extrusion while addressing challenges such as variable flour protein content and the high-speed demands of short-cut pasta.
The lab’s flexibility supports diverse global preferences, including long-cut Asian noodles or enriched functional pastas with added nutrients, aligning with urban demand for affordable, high-quality staples.
The new pilot extrusion press is a collaboration between MC Mühlenchemie and Italian machine maker Fava SpA. The machine was developed entirely in accordance with the requirements of the MC Mühlenchemie Pasta Lab, from mechanical design to control software.
As 2026 unfolds, MC plans to reveal its enzyme-tech synergies further, positioning pasta as a nutrient-dense daily essential.
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