How GRAIN IMPROVERS help increase the yield of flour with 0.40% ash content and profit from maximum protein retention

The modern mill can rely solely on traditional milling methods. Just like one can keep using candles, reasoning that it’s cheaper, ignoring all the advantages an electric light bulb brings. But this way, achieving maximum product quality and milling efficiency becomes impossible.

Yes, there were no alternatives to the old methods for a long time. But now there is a way for the mill to take a step forward towards a brighter future and get the taste of comfort: to adopt the way of processing grain that will make the thought of going “back to candles” seem completely unreasonable.

For the milling industry, GRAIN IMPROVERS are exactly that: the innovative “electricity” that allows mills to achieve greater results with fewer resources.

Our product offers the opportunity to thrive, accomplish goals that once seemed impossible, optimize routine tasks, and enhance flour quality altogether. Moreover, our enzyme complexes can deliver up to 21% additional profits starting from the second day of use.

Now, here are all the details of your transitioning from candles — ”to the era of electricity”.

How can a mill achieve all its goals and increase profits, while avoiding putting too much pressure on technologists?

The mill can strive for better results by perfecting technological processes. But what can it do when grain prices rise while its quality remains the same or, even worse, declines?

We know that experts can work with both normal and problematic grain without biotechnologies. For example, they can:

Select a milling batch tailored to the client’s goals;
Upgrade or improve equipment;
Adjust the operating mode of roller mills;
Adjust grain conditioning time or temperature;
Work with the mill’s sieving surfaces;
Implement changes to the production flow of final products;
And much more.

The technological strategies are valuable, but even through optimizing the production processes and comprehensive resetting equipment, the maximum yield of flour with 0,40% ash content typically varies between 35 and 45%, while risks to the quality and other flours’ types remain.

There is an easier solution — GRAIN IMPROVERS

Our partners have helped the client who faced this exact problem. On the one hand, all the mill’s technological processes have been optimized, and the equipment’s been upgraded, so the grain processing potential seemed maximized.

On the other hand, the biological potential of the grain could not be fully unlocked, as the low test weight grain was a difficult one to process. When mechanical force was applied to the grain's bran, part of the endosperm’s peripheral layer was lost. High ash content significantly reduced the flour’s appeal, making it challenging to attract new, solvent customers.

At this point, the mill’s management set a new goal: stable production of flour with 0.40% ash content. Previously, the mill hadn’t worked with this type of flour, as they couldn’t retain consistent low ash content.

Fortunately, the holding’s team included an experienced technologist. He expertly worked with GRAIN IMPROVERS on durum wheat. After he shared his extensive knowledge, the mill has transitioned to working with GRAIN IMPROVERS. The team’s goal was to produce flour with 0.40% ash content , and adjust the usual milling ratios during soft wheat processing.

So how did the mill’s performance improve?

The bran separation on the scoring machine significantly enhanced in the very first hour of the GRAIN IMPROVERS implementation. Instead of the usual dusty mass of ground grain’s outer shells, the miller saw numerous distinct, large segments. Bühler MHXS scourer with “scaly” sieves has doubled its efficiency.

The GRAIN IMPROVERS implementation positively impacted all subsequent milling processes. The team has managed to:

Achieve high yields of flour with an ash content of 0.40, at 59.56%.
Reduce protein losses from grain to flour by 0.60%:
- Typically, the mill used wheat grain with the protein content of 13% to produce flour with the protein content of 11.50%.
- With GRAIN IMPROVERS, the mill was able to use wheat grain with the protein content of 12.24% and still obtain flour with the protein content of 11.34%.
Reduce the milling batch cost due to a 0.60% decrease in protein loss during milling.

GRAIN IMPROVERS have helped boost mill efficiency and enabled the production of more high-quality flour — without extra costs, risks, or long-term investments.

As a result, this mill decided to include flour with an ash content of 0.40% in its product line, attracting new clients with more complex specifications.

Did GRAIN IMPROVERS pay for themselves? Yes, within just two days of implementation

Not only did GRAIN IMPROVERS pay for themselves, but they also brought a 24% profit increase for the mill.

How did the mill achieve such an economic effect? Let’s break down the mechanism of action step by step.

The first step towards additional profits occurred once the GRAIN IMPROVERS came into contact with water at the grain conditioning stage, initiating a partial hydrolysis of the grain’s outer shells, producing the following technological effects:

Strong biochemical bonds between the bran and the endosperm loosened;
Grain’s shell became elastic, easily detaching in the scourer machine and during milling, didn’t crumble or contaminated the flour;
Protein, vitamins, carotenoids, and essential nutrients from the grain’s peripheral layers weren’t lost — instead, they enriched the flour.

The GRAIN IMPROVERS action allowed the mill to achieve brilliant results:

Flour ash content was reduced to 0.40% (previously the minimum was at 0.50%).
Protein losses from grain to flour decreased from 1.50% to 0.90%, enhancing flour protein content by 0.60%.

The combination of these effects resulted in increased yield in the form of more valuable, clean, high-quality flour.

The concept behind GRAIN IMPROVERS is exceptionally straightforward:

If the mill processes damaged, problematic, or low-quality grain without GRAIN IMPROVERS, the mill won’t be able to ensure stable product quality or fully unlock the grain’s potential. However, with GRAIN IMPROVERS, the flour becomes stronger and more competitive.
If the mill processes high-quality grain, the implementation of the GRAIN IMPROVERS will result in a unique product that fully brings out the milling potential of the grain. The flour will have incredible rheological and baking properties — perfect even for the most demanding clients.

For mills, producing flour with GRAIN IMPROVERS is beneficial, as well as for bakers purchasing such flour. It’s simple: the baking properties of the flour enhance because it’s enriched with nutrients and protein from the grain’s subaleurone layer.

Conclusion

All meaningful innovations initially seem risky or complex. However, over time, they become indispensable for achieving optimal results.

If you're ready to start working with grain in a brand-new way using GRAIN IMPROVERS and want to see these benefits at your mill — please contact us, and we will find the optimal formula to help you achieve your goals.