GRAIN IMPROVERS

High-quality flour from low-protein grain? Is it feasible at all? Absolutely! In our new video we’ve covered all the essentials on how to achieve amazing results with GRAIN IMPROVERS: - Which parts of the grain are the most valuable and why do most mills lose it? - Where, when and how exactly do enzymes make a difference? - Which grain can benefit the most from GRAIN IMPROVERS? - And most importantly, which improvements your mill is guaranteed to get when you introduce enzyme complexes to the process? All the benefits of GRAIN IMPROVERS enzyme complexes and the best way to transform low-protein grain into high-quality flour — in just under 6 minutes. Join us in revolutionizing the milling industry. And contact us today to learn more! #grainimprovers #grain #flour #enzymes #millingindustry #biotechnology https://lnkd.in/e2Dk_vur

🌾 Every new harvest presents unique challenges for millers🌾 Issues like low falling number, pest damage, drought, and excessive rain make flour production increasingly difficult, requiring quick and effective decisions from millers. Working with grain is something of a lottery, as the result is unpredictable. The question arises: how can millers produce high-quality flour from poor-quality grain? Here are a few strategies: ⏹ Batch mixing: combine grains with varying falling number to balance the milling conditions and enhance the final product's characteristics. ⏹ Using flour additives: adding wheat gluten and other additives can significantly boost flour quality. ⏹ Blending with high-protein flour: improve flour quality by mixing with high-protein flour. However, these methods only offer partial solutions and may lead to reduced yields and higher costs. To maintain consistent flour quality, even when processing suboptimal grain, consider enzymatic preparation before grinding. This technique allows mills to utilize grain of varying quality while maintaining or even increasing flour yield. Get in touch! The technologists at GRAIN IMPROVERS can provide a customized solution tailored to your mill's processes and the challenges of the 2024 harvest. #grainimprovers #grain #flour #milling #europe #germany

According to Euractiv, France, one of the largest grain producers in Europe, is facing a 15-17% decrease in its wheat harvest this year due to abundant rainfall🌧 This severe situation impacts the entire agricultural sector, causing issues with both the quality and quantity of grain and reducing its suitability for processing and flour production. In this case, milling companies should explore alternative grain sources or use special techniques to effectively process low-quality grains🤔 One solution is enzyme grain improvers, which help to balance the falling number, maximize the protein amount from damaged grains and maintain flour yield. Take advantage of GRAIN IMPROVERS to prevent losses and enhance your operational efficiency. Contact us to learn more about our products and their advantages for your business ☎ #grainImprovers #FoodTrends #flour #Europe #enzymes

Grain and flour are fundamental to our nutrition, and consumer health is directly tied to their quality🌾 However, from the field to the grocery store, these staple foods face numerous challenges, including: ⏹ Changing climate conditions. ⏹ Diseases and pests. ⏹ Premature or delayed harvesting. ⏹ Improper storage and transportation. But beyond these challenges, the grain processing itself plays a critical role in ensuring quality. It’s not just about preserving vitamins and enzymes; it’s equally vital to effectively remove contaminants from the grain’s shell. These factors are key to maintaining both the safety and nutritional value of the final product. So, how can we ensure that our grains and flour consistently meet the highest standards? 💡 The answer lies in GRAIN IMPROVERS! 💡 By integrating GRAIN IMPROVERS enzymatic complexes into the grain processing, we achieve efficient shell removal and significant reduction of microbiological contaminants. This process not only decreases flour contamination levels but also reduces ash content by 0.05–0.1%. The result? A product that upholds the highest quality standards for both producers and consumers. 🔑 Innovation in production is the cornerstone of food safety. 🔑 Join us in our mission to provide safe and healthy nutrition for all! #grainImprovers #grainprocessing #foodsafety #innovation #healthynutrition #sustainability

🎉Welcome all new subscribers!🎉 We see the network of grain processing experts here growing, and we're happy to see the advanced biotech approach getting more traction in the industry. Let us introduce the GRAIN IMPROVERS solution to all new members and highlight once again what we stand for and what you can expect from our content. 🔍In simple terms, here we discuss: ▪Innovations. ▪Trends. ▪Ways to solve problems in grain processing. GRAIN IMPROVERS is a Dutch company that produces enzyme complexes to improve the efficiency of the grain moistening process. Developed in 2011, this technology has revolutionized the grain processing industry. We offer natural grain improvers, which are added at the stage of grain preparation for grinding. Thanks to the unique formula, our grain improvers unlock the potential of grains: ▪ Enhancing the effectiveness of bran hydration and breaking its bond with endosperm during the moisturizing phase. ▪Unprecedented easy peeling allows mills to get more flour, especially more high-quality flour, and get more protein from grain, even if we're talking about problematic kinds of it. ▪Since grain enters the processing better prepared and softened, gentle grinding becomes an option: more starch granules preserved, less nutrients wasted, less equipment wear and tear inflicted, and lower energy bills to expect. The result is improved final product quality and increased yields—a win-win for both the reputation and budget of a mill. GRAIN IMPROVERS are not just about soft wheat and bakery flour. We work with durum, corn, and rye today, with big plans for other industries as well. So, welcome! Stay tuned to learn how innovative technologies can help your business! #grainimprovers #grainprocessing #innovations #agritech #foodtech

GRAIN IMPROVERS BV is looking for a highly skilled milling technician: a professional technologist to represent us! 🌟 Are you the specialist we’ve been searching for? If you’re a qualified miller or R&D specialist with a passion for the fusion of milling, biotechnology, and technical consulting, we want you on our team! Since 2020, we’ve been revolutionizing grain milling with our natural enzyme complexes. Now, we’re looking for a technologist who shares our vision and expertise to shape the future of grain innovation. What We’re Looking For: Expertise: 🔹At least 3 years of experience in the milling and baking field 🔹Proficiency in processing grain and calculating milling potential 🔹 Background in optimizing technological schemes and increasing yield without compromising quality 🔹 Understanding of working with wheat, rye, triticale, and corn 🔹 Familiarity with production sites, from raw material intake to product output 🔹 Expertise in operational management, laboratory management, R&D, and food safety If this sounds like you, we would be excited to work with you! Your Role in This Position: 🔹 Representing GRAIN IMPROVERS BV in meetings with partners and clients 🔹 Participating in industry conferences, webinars, roundtables, and other business-focused events 🔹 Assisting in creating in-depth educational and promotional materials, including trial coverage and various types of content, both text and video-based What We Offer: 🔹 Contract work 🔹 Flexible conditions 🔹 Opportunity to work on a large-scale scientific and commercial project 🔹 Comprehensive assistance and training during the adaptation period 🔹 Practice with various and complex types of grain 🔹 A team of like-minded, dedicated professionals to support you Are you ready to join us? Apply now and become part of our team! For more information, please check out the following link: https://lnkd.in/dWDAt7NN Or send an email to: [email protected] #grainimprovers #jobopportunity #millingtechnician #feedmiller #grainmilling #technicalconsulting #joinourteam #graininnovation #careeropportunity #hiring

High Falling Number Wheat? We’ve Got You Covered! For many millers, high falling number wheat is a major concern, especially during challenging grain seasons with persistent droughts and low soil moisture. These conditions affect grain enzyme activity and endosperm formation, leading to: ▪Low test weight; ▪Small and underdeveloped kernels; ▪Poor rheological properties. Not only do these factors reduce overall yield, but they also result in lower-quality flour with an increased ash content. Furthermore, high falling number wheat can cause problems in your client’s — baker’s — final products: ▪Pale crust; ▪Prolonged dough maturation; ▪Insufficient porosity; ▪Increased crumbliness; ▪Faster staling. What's the solution? GRAIN IMPROVERS FN! 🌟 This innovative natural enzyme complex stimulates grain amylase activity and makes bran easier to separate, by affecting it during the conditioning stage. Ultimately, it helps your mill to manage high falling number wheat effectively. Keep flour quality — high, and operations — cost-effective, with GRAIN IMPROVERS. 👉 Learn more about how we can help! https://grainimprovers.com #grainImprovers #enzymecomplex #wheatquality #flourproduction #fallingnumber

What does the protein content of wheat depend on? It depends on a number of factors: nighttime temperatures during grain ripening, heavy rains, diseases and other environmental factors. All these reduce wheat quality and lead to a low-protein grain harvest. In addition, low-protein grains have lower nutritional value, which reduces the shelf life and quality of flour. So how can we maintain high quality products when working with this type of grain? GRAIN IMPROVERS company has the answer – enzyme complexes. Added at the conditioning stage, they help to get the most out of the processing of low-protein grains. What does this give the mills? - increasing the protein content of flour by extracting more protein from the peripheral layer of the endosperm  - improving the rheology of the dough by preserving the natural protein structure - improving the color of flour With the help of innovative technologies, you can successfully adapt to industry trends and ensure the high quality of your products. #grainimprovers #enzymecomplex #poorqualitywheat #lowprotein

GRAIN IMPROVERS Rye reduces the falling number of rye and triticale by 27-35%. The innovative enzyme complex GRAN IMPROVERS Rye is specially designed to improve the quality of rye and triticale flour. Triticale is a hybrid of wheat and rye, and bread made from such flour is nutritionally superior to all other types of bread. Our complex helps to solve the main problem of triticale flour – high falling number (FN), which negatively affects the volume of bread, and leads to its rapid staling. The implementation of GRAIN IMPROVERS Rye helps mills solve several problems: - reduce the falling number for grain and flour - reduce the ash content of flour - reduce the energy consumption of mills - improve the baking properties of flour - increase the total flour yield - increase the shelf life of products The use of enzyme complexes GRAIN IMPROVERS is an effective way to improve the quality, taste, and competitiveness of your products. #grainimprovers #rye #triticale #flour #fallingnumber

We invite you to a trip to the country that is called the most bread–rich in Europe – Germany. It’s the undeniable leader in bread types, there are as many as 3,000 of them here! German bread consumption culture is so popular that in 2015 it was included by UNESCO in the Intangible Cultural Heritage List. Let's take a look at the most popular bread types in Germany. But first we need to clarify that traditional German bread is made from coarse flour — rye or mixed flour. Bread for Germans is a cultural heritage and national pride, and the average German resident eats up to 85 kg of bread and bakery products per year.