“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 a mill with a capacity of 250 tons / day, the yield of semolina increased by 6% (from 67 to 73%), the total yield of flour increased by 1.5% (from 75.5% to 77%), and the vacation time decreased by 4 hours (from 32 to 28 hours)
