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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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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

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

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

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