Improving flour quality without losing yields is something Grain Improvers can easily handle

Improving flour quality without losing yields is something Grain Improvers can easily handle.

At a 400 t/d mill using Grain Improvers Optimum, the miller increased the protein in T55 flour from 11.6% to 12%.

At the same time, the yield of T55 flour increased from 67.5 to 69%;

the yield of semolina increased from 0.5 to 1.5%;

total yield increased from 76 to 79%.