For many mills, it is very important to reduce the tempering time, but without reducing the yields and without compromising the quality of the flour. Due to the usage of

It’s not a secret that maintaining the acceptable amount of protein during grinding is a problem for many millers. However, successful introduction of Grain Improvers Premium in a mill with

“To improve the selection of semolina and preserve the quality of flour” — Grain Improvers White helped with this request. As a result of the introduction of Grain Improvers at