“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

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

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