Abstract: The invention relates to a reactor for performing exothermic equilibrium reactions, especially for producing methanol from synthesis gas in a multistage synthesis with intermediate condensation of the reaction product. The reactor according to the invention has a reactor shell and a multitude of series-connected and mutually fluid-connected reactor cells disposed within the reactor shell, where each of the reactor cells includes a reaction apparatus, a cooling-down apparatus and a phase separation apparatus as reactor cell elements. The reactor has a multitude of reactor planes disposed in a mutually parallel arrangement within the reactor shell, where reactor cell elements of the same kind are disposed in the same reactor plane. The inventive arrangement of the reactor cell elements enables the building of a compact reactor and reduces material stresses within the reactor by the avoidance of large temperature differences within the reactor shell.

Abstract: A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing: 30-65 wt. % of flour of which at least 80 wt. % is wheat flour; 20-65 wt. % of water; at least 2.25% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.

Abstract: A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.

Abstract: A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.

Abstract: The solution according to the invention serves to position textile surface configurations, especially cut parts for pieces of clothing. It is the object of the invention to create an apparatus, with which sewing material parts can be positioned in two coordinates in a simple manner. In the invention, the sewing material is moved against a contact edge of a positioning table in the x-direction by air nozzles, which are alternately guided by sensors. The sewing material edge is clamped by a vertically-adjustable clamping device. The positioning table is then moved in the y-direction until the sewing material edge reaches a sensor.