With this product, millers also choose
Grain improvers for low-quality wheat


Designed for lower quality wheat processing to improve Flour quality. Suitable for working on outdated equipment.

Grinding Effects:

  • tempering efficiency 7 times increase compared to standard (with only water) tempering;
  • exfoliation process effectiveness increase;
  • grain shells separation from Endosperm efficiency increase;
  • sifting effectiveness increase by 30%;
  • premium Flour yield increase;
  • Flour particles size optimization;
  • Flour purity increase.

Effects in Flour:

  • color and whiteness improvement;
  • Ash content decrease;
  • water absorption capacity and stability increase (Farinograph);
  • rheological properties of Flour improvement (P, L, W – Alveograph);
  • Starch deformation rate optimization.
Effects in baking products:
  • dough quality improvement;
  • off-spec production rate decrease;
  • bakery products volume increase;
  • crumb structure and color improvement;
  • bakery products color and appearance improvement;
  • softness of bread preserving in time;
  • taste and aroma of bakery products improvement;
  • bread improvers effectiveness increase.