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Archive

Food Industry

  • Malting Barley

    Malting barley from Ukraine: why germination energy, protein and plumpness decide acceptance, how maltsters contract variety and storage, and the mycotoxin position.

  • Hulled Millet

    Hulled millet from Ukraine: proso millet dehulled for food, why freshness after hulling matters, and tropane alkaloid control under Regulation (EU) 2023/915.

  • Oat Flakes

    Oat flakes in bulk from Ukraine: jumbo, regular and quick formats, kilning and lipase control, T-2 and HT-2 toxins, and the gluten-free…

  • Buckwheat Flour

    Buckwheat flour from Ukraine: light and dark types, gluten-free claims under Regulation (EU) No 828/2014, cross-contact in mills and tropane alkaloid control.

  • Spelt Flour

    Spelt flour from Ukraine: white and wholemeal types, dehulling, organic programmes and how to verify that spelt is not blended with common…

  • Rye Flour

    Rye flour from Ukraine: light, medium and wholemeal types, why enzyme activity matters more than protein, and why ergot is the contaminant…

  • Wheat Flour

    Wheat flour from Ukraine: how Ukrainian grades map to EU flour types, the parameters a baker or industrial user contracts, and the…

  • Frozen Soup, Stew and Roasting Vegetable Mixes

    Frozen soup, stew, wok and roasting mixes from Ukraine. How a component tolerance is written, why blend uniformity is the parameter that…

  • Wildflower (Polyfloral) Honey

    Bulk wildflower and polyfloral honey from Ukraine. Why ‘wildflower’ is a trade description and not a botanical guarantee, what pollen analysis does…

  • Rapeseed Honey

    Bulk rapeseed honey from Ukraine. Why it sets within weeks, why that makes it the preferred base for creamed and spreadable honey,…