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Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom.All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. ©Copyright 2010 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872

Digital Re-print - May | June 2011 EDME Limited - A producer of natural cereal based ingredients

www.gfmt.co.uk

Edme Limited (www.edme.com) and its sister company, Crisp Maltings, form the Anglia Maltings

Group who are owned by Ragleth, a group of private investors.

Edme have long been well known for the production of natural cereal based products derived from raw materials, which are largely sourced in their own locality. The manufacturing plant is located in Mistley, Essex on the banks of the River Stour up river from Harwich. This places it ideally to source the bulk of its raw material cereal requirements from the highly productive East Anglia region where some of the consistently best quality wheat, barley, rye and oats are grown.

Edme’s core products are ingredients for the milling and baking industries and which fall into the categories of firstly, flaked and kibbled malted cereals, sec-ondly, concentrated bakery mixes and, thirdly, malt flours diastatic and non diastatic, roasted and crystal, to provide flavours and natural colour modification to baked goods.

Throughout its long history all Edme products have originated

from cereal grains and are converted by natural or physical processes without any synthetic or chemical means.

Several of them are made in accordance with the Soil Association organic standards.

The ingredients can be used to enhance the taste and appearance of baked goods without the negative perceptions of some other health grain components which chil-dren in particular are reluctant to consume.

Recent research by the company has highlighted the additional health benefits of the beta glucan in the oat and bar-ley products and independent research has demonstrated a threefold increase in antioxidant capacity in the materials due to malting and that this increase survives the baking process into the final product.

Behind their historic façade Edme Limited have recently installed modern facilities for intake, milling, blending and dis-tribution of their wide range of cereal-based ingredients.

The company has a turno-ver of about UK£16 million and employs 85 personnel on a 1.5ha site located across the railway tracks from one of the grain malt-ing facilities of sister company, Crisp Maltings. It is they who supply the malted raw materials to Edme for further processing. Note: Barley, in particular, has been malted for over 3000 years for a variety of purposes and the

EDME Limited - A producer of natural cereal based ingredients

by Bryan McGee, a milling industry consultant and contributing feature writer Gen

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Edme Management teamLeft to Right: Paul Thompson, commercial manager;

Jason Powell, engineering manager; James Smith, sales director; David Amos, managing director; Simon

Wooster, technical director; Eric Leggett, production and warehouse manager; Karen Smith, financial controller

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Grain&feed millinG technoloGy34 | may - June 2011

FEATURE

British malting industry is the fourth largest in the world.

David Amos, managing director and cur-rent president of The Association of Bakery Ingredient Manufacturers (www.abim.org.uk), commented; “The current international emphasis on wholegrain and healthgrain products has created a renewed recogni-tion of the benefits of such long established products whose excellence is based upon being manufactured from the finest available cereals, seeds and spices.

“I have had the interesting task of trans-forming a formerly family business in a reces-sionary period into a modern organisation without losing the small company ethos of personal customer contact. We are mem-bers of not only our trade associations but also the relevant scientific bodies who can advise our technologists.”

Edme is striving to raise all its standards by not only investment in equipment and systems but by education and training of its workforce to optimise the use of these investments.

ProductsThe malt flakes and kibbles from wheat,

rye, oats and barley are manufactured to maximise flavour, both sweet and acidic and to reduce enzyme activity.

They are sold primarily to bakers for enhancing their baked goods.

The mixes are designed as con-centrates to be added to flour in the bakery. These mixes are constantly being developed and some include a range of seeds, for example pumpkin and sunflower as well as chopped sun dried tomatoes and herbs.

Alternatively, an interesting aspect of the business is the option of add-ing ingredient blends to a customer’s flour in controlled conditions on Edme’s premises.

In this activity the customer deliv-ers his consignment of flour in bulk for loading into a storage silo bin on the Edme site. The flour then enters a system where the selected ingredients are introduced in precise amounts and blended prior to pack-ing off. The bags are palletised and marshalled in the new warehouse system prior to despatch.

This operation ensures that the ingredients are added in optimum condition and obviates the need for the customer to handle and store these high value components in his own premises. This provides a very effective means to work in close partnership with customers and to develop bespoke blends for them.

The malt flour range has expand-

EDME - Key Dates

1884 founding of The Condensed Wort and Brewing Company

1887 name changed to The English Diastatic Malt Extract Company, later shortened to Edme.

1890 Crisp Maltings founded

1903 prize winning recognition of Edme at International Bakers Exhibition

1906 Inland Revenue approval of Diastatic Malt Syrups

1923 Vacuum Pan Evaporator installed

1930s new buildings and plant installed. Sales expanded overseas.

1952 drum maltings and band drying equipment installed

1971 Crisp Maltings Group formed. Major expansion of product lines.

1976 Anglia Maltings (Holdings) formed

1978 expansion of product range including production of malted wheat flakes and wholemeal flours

1999 disposal of the malt extract business and concentration on malted flakes and malt flours for the milling and baking industries

2001 acquisition of a complementary bakery mix manufacturer

2005 Anglia Maltings Group acquired by Ragleth

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Grain&feed millinG technoloGy may - June 2011 | 35

FEATURE

brown and golden linseed from domestic grow-ers and those which can-not be sourced in Britain for climatic reasons from diverse sources abroad; milled linseed from Canada, millet from the USA, sun-flower seeds from the USA, Argentina, Hungary and Turkey, sundried tomatoes from turkey, dried onions from Italy and poppy seeds from Hungary.

In addition, tested and certified GM-free maize grits are obtained from France and Argentina for gluten free products.

Manufacturing investments

Touring the plant one is struck by the amount of new equipment in the production lines and labo-

ratories. The ‘Test Kitchen’ facility was recently established to improve new product development for bakery and non-bakery applications, fault diagnosis and joint work-shop projects with customers.

Cleaning and grading of incoming grain is of enormous importance especially for the flaked and whole grain products.

There is, therefore, a near zero tolerance of foreign or discoloured material before onward processing. Much of the new inten-sive seed cleaning equipment is supplied by Westrup and is supplemented by existing destoners and the latest Satake AlphaScan colour sorting machine performs a final check for any discoloured contaminants. The plant includes four flaking and three kibbling lines as well as the milling and blending facilities.

base and to new partners across the world; the main targets being Eastern Europe and Asia.

“As these regions become more west-ernised in their diet and look for ‘healthy’, ‘natural’ and ‘functional’ ingredients in their foods, we will be able to offer our current range of ingredients and develop bespoke solutions to meet this developing market need. There are exciting times ahead.”

Raw materials There is an ever-increasing emphasis on

the provenance of foodstuffs right through the chain from grower on to merchant, processor and finally the consumer product.

The quality and characteristics of the cereals used as raw materials are clearly of great importance. In most harvest years the wheat and barley requirements can be sourced from traders in the surrounding area to meet the stringent specifications. A longstanding relationship with merchants Dengie (www.dengie-crops.com) has proved invaluable for the supply and quality management of many of these grains, while Masstoch Arable UK (www.masstock.co.uk), who have a primary cleaning facility, provide some cleaned naked oats which are difficult to source.

Edme, with its expertise in cereal science, keeps a close watch on plant breeding to identify the best varieties for their purposes.

Those cereals destined for malted prod-ucts are first processed by Crisp Maltings who have a dedicated plant to meet the complex requirements for the food industry. The raw malted grains are then transferred in bulk to Edme for further intensive cleaning prior to flaking or milling.

To complement the core cereal grains Edme procure a wide range of materials,

ed from the basic historic types widely used by the milling industry to include those made from a variety of cereals which, by differing techniques, can give varying intensities of col-our, flavour and enzyme activity to a finished baked product.

The flavours of malt products can be modified to cover a wide range with a profile described as sharp roasted- roasted caramel- burnt toffee- baked toffee- sweet caramel- sweet biscuit.

Although Britain and Ireland remain the

principal market for Edme, for over 20 years the company has had customers abroad in territories as diverse as Australia, Germany, elsewhere in Europe and more recently the Middle East and Asia. For the export markets the plant site is conveniently close to the busy port of Harwich, which offers frequent shipping facilities across the North Sea to the Continent.

James Smith, the recently appointed sales director stressed, “With the inherent flex-ibility and strong supplier relationships which Edme have with merchants and growers, I am confident that we will pioneer new prod-ucts to open up markets with existing and new customers both at home and abroad.

“One of my initial targets is to reinvigor-ate the Edme brand to our existing customer

Note to EditorSupporting Images -

Ref / Code SubjectA - Photographs by courtesy of Edme Ltd -EDME logo-Edme.aerialview.2.10 General aerial view of Edme site and River Stour-Edme.products

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Satake AlphaScan colour sorter

“By remaining true to their founding

technical and operating philosophy

and by incremental investment in

know-how, personnel and equipment

Edme has evolved and prospered

since its founding in 1884”

Grain&feed millinG technoloGy36 | may - June 2011

FEATURE

and prospered since its founding in 1884. The company has continued to develop and produce ingredients for the milling, baking and food sec-tors derived from the highest quality cereal grains and seeds, which are modified or processed by entirely natural means.

Based on the sound foundation the company has established of sup-plying products, which accord with the growing interest in wholegrain, healthgrain and natural processes it is with confidence that they now seek to widen their markets both in terms of products and geography.

Two of the most interesting production lines are those which pass the cleaned cere-als through vertical cookers where live steam is used both to soften the kernels for flaking and also adjust their alpha amylase activ-ity before entering the heavy-duty Turner flaking rolls. The flaked grains then pass into horizontal micronisers where gas fired infra red radiators, as well as drying them further, adjust the amylase activity and develops the product colour and flavour characteristics.

A dedicated blending area is earmarked for production of special powder blends, which are potentially allergen sensitive. A growth in this product range has seen prod-ucts such as gluten free blends being devel-oped, which seem to be destined to increase in importance over the coming years.

There are various means of particle size reduction, but the fine micron products are mostly reduced to the required particle size on impact mills by Baumeister GmbH.

Simon Wooster, technical director, com-mented; “We are continuously challenging our processes by using existing and new raw materials to enable innovations which further develop the technological focus of the business.

“A number of collaborative projects with industry research associations have allowed us to explore the nutritional and functional aspects of malt and grain ingredients, provid-ing commercially valuable insights.

“From a quality perspective, our relation-ship with merchants and growers, both at home and abroad, for supply of raw materi-als has provided a further level of product security to our customers and ensures that we maintain the highest level of food manu-facturing quality accreditation.”

ConclusionBy remaining true to their founding

technical and operating philosophy and by incremental investment in know-how, per-sonnel and equipment Edme has evolved

More inforMation:Bryan McGee, a milling industry consultant may be contacted at

bryan@bcmcgee.co.uk

Simon Wooster, technical director, EDME Limited

James Smith, sales director, EDME Limited

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Microniser processing cereal flakes

Grain&feed millinG technoloGy may - June 2011 | 37

FEATURE

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