English

A Game-Changing Technology

Enzymes are well known for their ability to improve the quality of the flour, but what if they are added to the grain during the conditioning stage?

To make you already curious, we will give some numbers. Using GRAIN IMPROVERS enzymatic complex, you can increase the total yield by up to 2% as well as decrease ash content by 0.5-1%, and even rearrange the end flour flows to maximize the profit of your milling business.

How it works
Adding an enzymatic complex to the grain directly during the conditioning stage drastically improves grinding, softening the grain shells, weakening their bond with the endosperm, and letting the peripheral layer of the endosperm that usually gets stuck to the bran get to the flour. It means that the grain saves its biological potential.

As mills are often struggling with increasing the yield without also raising the ash content of the flour, the easiness of shell removal alongside residual dirt stuck to them makes flour cleaner and positively affects the yield in 2 ways:

1) Due to the use of GRAIN IMPROVERS the peripheral layer of the grain gets to the flour increasing the total yield by ~2%

2) Ash content is lowered by 0.05-0.1% and increased whiteness allows for rearrangement of the end flour flows so that ~15% more flour is ranked T55 and better types.

Proven results
The research based on the results of the 50 mills that use GRAIN IMPROVERS daily has shown other quality improvements:

Ash content, % Decrease by 0.05-0.1% Influenced by easy shells removal
Protein content, % Increase by 0.5-1.0% Influenced by a peripheral layer of the endosperm getting to the flower
Damaged starch, UCD Increase by 3-8 UCD / Decrease by 5-10 UCD (Depending on your goal) Influenced by endosperm being more evenly moistened so that gentler/harsher grinding can be applied to affect starch
Falling numbers, sec Increase by 30-100 sec / Decrease by 30-150 sec (If necessary) Influenced by the availability of starch to be affected by grain’s amylases
Gluten Index, % Increase by 2-15% Influenced by strong protein from the peripheral layer of the grain and possible gentler grinding modes
 

Farinograph
 
Water absorption, % min Increase by 0.5-4% Influenced by control over the particle distribution in flour and keeping the individual protein mesh surrounding starch granules intact
Development time, min Optimization by 1-5 min (if necessary)
Stability of dough, min Increase by 1-7 min
Degree of softening, FE Decrease by 5-15 FE
 

Alveograph
 
Deformation energy, W, sm2 Increase by 20-80 sm2 Influenced by making up for grain quality faults and damages. (Consult a local GI representative to choose the right formula)
Maximum overpressure, P (if higher than 100 mm) Decrease by (if necessary) 10-50 mm
Average abscissa to rupture, L (if lower than <50-70 mm) Increase by (if necessary) 10-50 mm

more Insights

Before contacting us, the miller considered closing his mill with a capacity of 20 tons / day due to low quality of produced flour that doesn’t meet to produce flour

Science never stands still: what once seemed like a fantastical and unrealistic goal has become an achievable reality today. Biotechnology is rapidly advancing in the grain processing industry, and its

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.

Want to learn more about GRAIN IMPROVERS?
Contact us and our specialists will help you to rich them!

Let’s start a conversation

We’re here to share more details and answer any question you might have. Our manager will contact you to provide all necessary information
* Required