Milling
Flour optimisation
The making of a good baking flour is an art. One needs years of experience to be able to purchase suitable wheat types and assemble them in cost-optimised proportions. Those blends need to be milled on professional equipment in order to extract the best quality flour and skilled millers need to run the mills at maximum capacity throughout the year.
Wheat is transformed into flour during the milling process and starts a new life. Depending on its geographical origin, the harvest conditions and the milling techniques, wheat flour will have to fit several applications in the bakery.
Nutrex has a vast experience in assisting its milling partners with know-how and product solutions that help the flour perform maximally in various applications and conditions. Our products are designed to correct enzyme deficiencies, complement with starch damage, compensate low gluten contents and improve dough behaviour.
