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We’re here to share more details and answer any question you might have. Our manager will contact you to provide all necessary information
We’re here to share more details and answer any question you might have. Our manager will contact you to provide all necessary information
Improving the rheology of flour is another challenge that Grain Improvers can help you with. Already at the first stage of the implementation of Grain Improvers Smart at a mill with a capacity of 400 tons / day, it was possible to improve the flour quality indicators on analytical equipment:
On the amylograph decreased: gelatinization temperature from 92 to 87 and max gelatinization maximum from 1504 to 1150;
Increased on the extensograph: energy from 93 to 112, test resistance from 280 to 386 and coefficient from 2.4 to 3.6.
Work on improving the quality of flour with Grain Improvers is in process.
2015-2024
