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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%.

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We are delighted to share the highlights of Helen Klauck, our Business Development Director, and her participation in the Milling Technology and Harvest Discussion Conference, held in Detmold, Germany, on

Excellent grinding results with Grain Improvers Optimum have been achieved at the mill (60 t/d). Due to low quality of grain, the mill produced only T75 flour (70% yield). After

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

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