GRAIN IMPROVERS- Innovation for Wheat Flour Mill IndustryGrain Improvers is a completely new type of processing aid based on 100% natural Enzymes. The way of application is also completely new and simple. Grain Improvers are applied directly to Grain prior to grinding at Tempering providing unprecedented benefits during Flour production.Use:Designed for lower quality wheat processing to improve Flour quality. Suitable for working on outdated equipment.Solutions:Grain Improvers is a complex of Enzymes the job of which is to facilitate Grain grinding and to improve the quality of Flour. Cellulose of grain shells is the substrate for Enzymes’ action.Grain improvers are applied in dry form by a simple in-line dispenser on wet grain at the stage of Tempering.Grain Improvers soften and disintegrate Grain shells making them much more flexible than with standard way of Grain preparation for grinding with only water.Functions:• The yield of quality Flour is increasing. • Equipment productivity is increasing. • Milling equipment is becoming more durable and economical. • The effect of bread improvers is getting better. • The quality of Bakery is improving. • Flour becomes healthier.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