date:Jun 07, 2013
he milling industry to seek individual solutions for flour improvement, according to Mhlenchemie. Putting off the search for these until the grain is actually being ground results in extra costs through rejected batches and time wasted in finding a suitable solution - so it is important to determine as early as possible what baking properties different lots of wheat will have after milling. With the aid of the new pilot mill, the company says that millers can now have the quality of the raw mate