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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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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

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.

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

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