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 a capacity of 300 tons/day allowed not only to keep the protein in the flour with an increase in yields, but also to increase the protein content by 0.6% (from 10.5 to 11.1%). At the same time, the yield of T55 flour increased by 10% (from 40% to 50%). The yield of semolina increased by 1.5% (from 2 to 3.5%). The total flour yield increased by 3.5% (from 75% to 78.5%)
