#Industry News
How to Make Flour with the PRO100 Mill
This video is a supplementary training resource aimed at integrators and new users of the PRO100 flour mill. In addition to your training, this video is part of the tutorial series that supports the operation of your equipment
It is also intended for integrators to facilitate their installation.
Of course, it is necessary to understand the mechanics of grain to adjust the mill settings based on the following criteria:
- The nature of the grain (test weight, hardness, moisture content, lipid content, etc.)
- Desired throughput
- Extraction rate on a defined sieve mesh
- Desired types of flour (T65, T80, T110, etc.)
- Desired quality - non-heated flour, cold-milled (measurement of damaged starches)
Do not hesitate to contact us to take advantage of our Training and Quality Monitoring services.
