Key for a breakthrough
in milling business

Biotechnologies that make profit to surge up to 21% and improves quality of grain mill products

Up to 21% of extra profit instantly

Cheaper grain in the milling blend simultaneously enhancing flour parameters

Visible results right away:

high-quality flour +5-19%
general output +2%

Lowers energy consumption and machinery wearout up to 35% due to more gentle grinding

Every batch of flour meets the standards of the most demanding customers through ensuring manageable and stable result

Up to 21% of extra profit instantly

Grain Improvers technology aims to increase milling quality of soft wheat and durum, corn, rye and triticale.

Revealing the essence of the grain and improving results on each consecutive step of production.

We are proud that it is a considerable advance for both output and quality of flour.

Unpacking the potential of grain

Rises extraction rate by ~2%
Excellent quality in every batch

Grain Improvers technology increases the efficiency of grain conditioning by enzyme composition that tears the shell of grain while preserving the sub-aleurone layer rich in protein and vitamins.

GRAIN IMPROVERS intensify the separation of shell from kernel

The peripheral endosperm layer cells contains ~54% protein, while the center layer cells contain only ~8%. (Kent, 1966)

How do GRAIN IMPROVERS affect the final product?

Reduces ash content, microbiology and mycotoxins

The proportion of ash in flour is lower by 0.05-0.1%

Enhanced protein

Protein quality and quantity grows by 0.1-0.5% in final product

Increase in karatinoids

Natural increase in color: yellowness, lightness, whiteness

Superior baking parameters

Dough rheology and consequently bread quality is higher and does not require flour additives. It is accomplished through change of gluten content and characteristics, flour particle size, and optimizing starch damage.

Proven health benefits

natural enrichment of flour with its own vitamins (micro- and macroelements)
better digestibility of gluten and starch

Reduces ash content, microbiology and mycotoxins

Fewer bran inclusions in pasta, ash content in flour is lower by 0,05-0,1%.

Enhanced protein

Protein quality and quantity grows by 0.1-0.5% in final product

Increase in karatinoids

Natural increase in yellowness (b) by +1-3 points and lightness (L) by +2-5 units. Reduction of gray pigment content.

Superior baking parameters

The enzymatic composition positively reflects on the dough rheology, especially on its strength, elasticity and extensibility. This is due to granulometric composition, the moisture-retaining ability of the dough and growth of protein amount.

Proven health benefits

natural enrichment of flour with its own vitamins (micro- and macroelements)
better digestibility of gluten and starch

Rise of semolina share

Increasing the yield of semolina by 3-6%

Increased protein content

More valuable protein is collected around the germ, which gives additional +0.5% protein in each batch.

Saving of starch

+1.5% more starch is preserved, preventing its loss during the production process.

Purity of starch

Further processing of starch will be easier, since we get a cleaner product without any signs of contamination.

Reduction of monosaccharide losses

More valuable elements of the grain are saved for subsequent processing and utilization. And furthermore, it decreases the pollution of sewage and waste.

Decrease the load on presses

Thanks to corn moisture stabilization, presses need less strain for production and the manufacturing process becomes reliable. As a result, production outcomes become more predictable.

Decrease the falling number

Our tests show a remarkable decline in the falling number of rye and triticale. For rye the parameter reaches the bottom at over 35% and for triticale it is up to 27%, which helps to improve the quality of the final product.

Reduction of ash content and mycotoxins

Final products contain less chemicals, and the proportion of ash in each batch goes down.

Superior baking parameters

The enzymatic composition carefully saves crucial elements of grains, which leads to the dough rheology improvement

Sustainable production

The mill’s energy consumption is optimized, contributing to both production sustainability and cost reduction

Seamless integration into production process

Patented Worldwide
in 15 countries

No trace in the
grinding products

Grain Improvers

It is a dry powder, which is applied to damp grain with a basic micro-dosing. It is either installed to the moistening machine or to the distribution conveyor after the wetting process.

The grain with Grain Improvers goes to the conditioning bunker for 8+ hours where the enzymes break the bond between shells and endosperm.

The highest quality
enzymes in the world

From a leading French factory with the highest purity and no by-products

No GMO*

No Toxic metals

No antibiotics

Pure gain enzymes and vitamins without harsh synthetic substances

Leaves no trace in the grinding products

Each enzyme is backed by a world-class health certificate

Each enzymes is approved halal certified

* genetically modified organisms uncluding microbes

Still thinking? Just compare

Without Grain Improvers

Strong dependence on grain quality and price

The low efficiency of peeling leads to a high level of ash and mycotoxin contamination

Roller replacement every 6-8 months

Limited opportunity of achieving a greater proportion of high-quality

Coercion to buy flour additives to upgrade flour quality

Unstable results that do not always meet the client's expectations

Receiving endless quality complaints and being nervous

With Grain
Improvers

Wide range of choice for the price and quality of grain

The efficiency of moistened grain peeling increases 2-3 times, which reduces ash and mycotoxin contamination

Roller replacement once every 16-18 month

Ample opportunities to increase the proportion of high-quality flour up to 19%

Effective extraction of natural grain components

Easily comply with the high requirements of clients

Ensured quality and no worries

You can do things the old way. But why?

Success stories

SUPERIOR RESULTS

+66 250 EUR

additional profit per month

+23.56% profit from each ton (+5.3 EUR per ton)

+3% share of T650 (from 75 to 78%)

-5.34% energy consumption (from 13.1 to 12.4 EUR/ton)

-3.8% grain costs (replacing 12.5 with 11.5% protein grain)

Client info and needs:

Capacity 500 tons per day
Utilization ~25 days per month

Input: 12,5% protein grain

Request: To produce the best flour that corresponds to all the WFP high standards at the cheapest cost possible to win tenders.

Output comparative table

Grain price, EUR/ton

GI price, EUR/ton

Yield/ton, %

Т650

Bran

Revenue /ton, EUR

Т650

Bran

Energy consumption /ton, kW

Energy cost/ton, EUR

Profit (including labor costs),EUR/ton

Before

320

292.5

131

13.1

22.5

After

310↓

78↑

304.2

61.6

124↓

12.4↓

27.8

Additional profit caused by using GRAIN IMPROVERS, EUR/ton

5.3

23.56%

SUPERIOR RESULTS

+46 000 EUR

additional profit per month

+9.03% profit from each ton (+4.6 EUR per ton)

+3% overall yield (from 77% to 80%)

+12% share of T400 (from 25 to 37%)

-9.23% energy consumption (from 13 to 11.8 EUR/ton)

Client info and needs:

Capacity 500 tons per day
Utilization ~25 days per month

Input: 12,5% protein grain

Request: To increase the yield of T400 flour.

Output comparative table

Grain price, EUR/ton

GI price, EUR/ton

Total

Yield/ton, %

Т400

Т500

Bran

Revenue /ton, EUR

Т400

Т500

Bran

Energy consumption /ton, kW

Energy cost/ton, EUR

Profit (including labor costs),EUR/ton

Before

325

122.5

223.6

66.7

130

50.95

After

325

80↑

37↑

43↓

20↓

181.3↑

184.9↓

58↓

118↓

11.8↓

55.55↓

Additional profit caused by using GRAIN IMPROVERS, EUR/ton

4.60

9.03%

SUPERIOR RESULTS

+43 500 EUR

additional profit per month

+17.08% profit from each ton (+8.7 EUR per ton)

+1% overall yield (from 77% to 78%)

+3% share of T400 (from 25 to 28%)

-7.69% energy consumption (from 13 to 12 EUR/ton)

-3.8% grain costs (replacing 12.5% protein grain to equal proportion of 11.5 and 12.5% protein grain)

Client info and needs:

Capacity 200 tons per day
Utilization ~25 days per month

Input: 12,5% protein grain

Request: To save money on grain, while increasing flour quality.

Output comparative table

Grain price, EUR/ton

GI price, EUR/ton

Total

Yield/ton, %

Т400

Т500

Bran

Revenue /ton, EUR

Т400

Т500

Bran

Energy consumption /ton, kW

Energy cost/ton, EUR

Profit (including labor costs),EUR/ton

Before

325

122.5

223.6

66.7

130

50.95

After

325

78↑

28↑

50↓

22↓

137.2↑

215↓

63.8↓

120↓

12↓

59.65↓

Additional profit caused by using GRAIN IMPROVERS, EUR/ton

8.70

17.08%

Do you have other goals?

READY TO MAKE A CHANGE?

Leave the contact details and we will call you back to evaluate how our products would boost your business.

A minor change in the milling process can lead to remarkable results!

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Key for a breakthroughin milling business

Up to 21% of extra profit instantly

Cheaper grain, more gain

Increases extraction rate

Sustainable consumption and production

Win over customers

Up to 21% of extra profit instantly

Soft Wheat

Durum Wheat

Corn

Rye and Triticale

Grain Improvers technology aims to increase milling quality of soft wheat and durum, corn, rye and triticale.

Unpacking the potential of grain

GRAIN IMPROVERS intensify the separation of shell from kernel

The peripheral endosperm layer cells contains ~54% protein, while the center layer cells contain only ~8%. (Kent, 1966)

How do GRAIN IMPROVERS affect the final product?

Seamless integration into production process

Patented Worldwide in 15 countries

No trace in the grinding products

No change of equipment required

No drastic change in production process required

The highest quality enzymes in the world

Safety

Natural

Clean label

Health Certificate

Halal

* genetically modified organisms uncluding microbes

Still thinking? Just compare

Without Grain Improvers

Strong dependence on grain quality and price

The low efficiency of peeling leads to a high level of ash and mycotoxin contamination

Roller replacement every 6-8 months

Limited opportunity of achieving a greater proportion of high-quality

Coercion to buy flour additives to upgrade flour quality

Unstable results that do not always meet the client's expectations

Receiving endless quality complaints and being nervous

Additional expenses and stress

With GrainImprovers

Wide range of choice for the price and quality of grain

The efficiency of moistened grain peeling increases 2-3 times, which reduces ash and mycotoxin contamination

Roller replacement once every 16-18 month

Ample opportunities to increase the proportion of high-quality flour up to 19%

Effective extraction of natural grain components

Easily comply with the high requirements of clients

Ensured quality and no worries

+21% additional profitand enjoy the outcome

Success stories

READY TO MAKE A CHANGE?

Let’s start a conversation

Key for a breakthrough
in milling business

Cheaper grain,
more gain

Increases
extraction rate

Win over
customers

Patented Worldwide
in 15 countries

No trace in the
grinding products

The highest quality
enzymes in the world

With Grain
Improvers

+21% additional profit
and enjoy the outcome