Archive
grain-milling
-
What does flour ash content tell a buyer?
Ash shows how much bran went into the flour. It sets the flour type, predicts colour and is the bridge between Ukrainian…
-
What is the falling number test and what does it show?
The falling number test measures enzyme activity in wheat and rye. A low value points to sprout damage and sticky crumb; a…
-
Sourcing Flour from Ukraine: Mill Checks, Documents and Logistics
A practical route for sourcing flour from Ukraine: how to qualify a mill, the laboratory and certification evidence that matters, the export…
-
Wheat Flour Specification: Protein, Ash, Gluten and Falling Number
A wheat flour specification rests on a handful of numbers: ash, protein, wet gluten, gluten index, falling number and dough rheology. This…
-
Pulse Flour, Concentrate and Isolate: Which Fraction Fits Which Application
The four processing routes that turn a pulse into an ingredient, what each one yields, how particle size and heat treatment change…
-
How do you read a grain quality certificate?
To read a grain quality certificate, start with who took the sample, how and when, then the method, the lab’s accreditation and…
-
What moisture limits apply to grain for export?
There is no single legal moisture limit for grain. Moisture is a contract parameter, set by grade and destination. How it is…
-
Grain Conditioning
Grain conditioning, also called tempering, is the controlled addition of water to grain followed by a rest period before milling, allowing the…
-
Flour Protein
Flour protein is the total protein content of flour, measured by the Kjeldahl or Dumas method and reported as a percentage on…
-
Milling
Milling is the process of grinding cereal grains into flour, semolina or other fractions by progressively separating the endosperm from bran and…