milling wheat France

...The T45 flour, often referred to as "flour fluide" or "pâtisserie flour", is a type of soft wheat flour that is particularly fine and light. It is obtained from the heart of the wheat grain, after a very fine sieving that removes most of the bran and germ, leaving only the whitest and purest part of the wheat. This process gives it its ultra-fine texture and bright white color. Origin: Ukraine. Packaging: kraft paper bag of 1kg, 2kg, 5kg, 10kg, 25kg. Palletization: 750-950kg.

...You are a miller and wish to control the quality of the pure varieties of your wheat or milling blends. You want advice on choosing a variety or developing a prototype. You are an industrialist and want to ensure the consistency of the flours you use in your productions. Do you want to control the baking quality of your flours? Laboratory services for physicochemical analyses On Wheat Buhler...

...Composition: 70% Type 110 soft wheat flour (semi-whole) 30% Type 150 whole wheat flour and water. Cooking: 4 to 6 minutes maximum. Storage: Keep away from moisture in a dry and temperate place. Allergen: Gluten Pasta: 500g...

...We supplement flours with our various improvers designed to address the deficiencies of certain flours. CARIF has a complete analysis laboratory for the development of flour improvers that are fully tailored to the needs of our milling clients. The methodology for creating a flour improver in our laboratory is as follows: - Comprehensive analysis of the base flour or wheat provided by the...

... livestock in the form of grains and forage. Feed barley, whose grain is used for direct consumption by livestock, is typically selected based on physical characteristics, such as grain roundness and high specific weights, in addition to various nutritional quality traits. Barley (Hordeum vulgare L.) is one of the major cereal crops. With 150 million tons produced in 2009, barley grain production ranks fourth behind corn, rice, and wheat (FAO, 2011).

The MARTY mill produces flour ground on stone mills, called FLORIMEULE. Thanks to its contact with flint blocks, the wheat grain is processed differently. This method enhances the qualities of the wheat grain and results in flour of exceptional quality. Thus, the wheat regains all its former values.

Since 1703, MOULINS DUMÉE has been producing flour for baking, flour for specialty breads, pastry flour, flour for industry, and improvers for thousands of clients: industrial bakers, artisan bakers, and independent pastry chefs. MOULINS DUMÉE is among the top 10 largest mills in France. The new production site opened its doors in the Salcy area of Gron (89) in September 2015. It has a wheat...