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 with a capacity of 400 tons / day, it was possible to improve the flour quality indicators on analytical equipment:
On the amylograph decreased: gelatinization temperature from 92 to 87 and max gelatinization maximum from 1504 to 1150;
Increased on the extensograph: energy from 93 to 112, test resistance from 280 to 386 and coefficient from 2.4 to 3.6.
Work on improving the quality of flour with Grain Improvers is in process.