English

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%.

more Insights

Recovering the costs on Grain Improvers can be achieved in many ways: by lowering grain costs or by increasing yields of expensive flour. Our client, a 500 t/d mill, took

It’s not a secret that maintaining the acceptable amount of protein during grinding is a problem for many millers. However, successful introduction of Grain Improvers Premium in a mill with

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

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