Cercetarea procesului de pregătire a lotului pentru măcinare [Articol]

Abstract

To prepare batches of bread flour, it is necessary to have at the milling enterprise only batches of grains with enhanced quality parameters. In order to make rational use of all batches of grains, which differ in technological properties (quality) and are stored at the enterprise, the specialists of the enterprise prepare a general batch of grains (wheat) for further milling. In this case, different methods are used to determine the composition and formulation of the mixture of wheat grains for milling into bread flour.