GRAINAR

Hey LinkedIn! #Flatbreads are on the rise and becoming the next big thing in the bakery world! In Europe alone, flatbread sales are growing at an impressive rate of 10-12% annually. However, one of the biggest challenges faced by flatbread producers is their tendency to stale quickly. Today, I want to shed light on the staling process of flatbreads from a different angle—exploring how the concept of glass transition plays a crucial role in understanding and managing flatbread quality. As always, I hope you find this insight helpful! Thanks for reading! GRAINAR

What if it were easier to provide #wafers of exceptional quality, consistently meeting the desired characteristics and baking standards? The next step in waffer batter viscosity control & eating quality A specialised enzyme compound Alfa Pax W This unique enzyme offers: - Fast viscosity reduction - Stable viscosity over time - Uniform batter formation - Prevention of sieve and pipe clogging - Uniform crust color - Prevention of cracking in the final product - Reduced water uptake Take the Next Step in Wafer Quality Contact us: [email protected] #enzymes #rheology

For me, the greatest contribution of empirical rheology instruments has been establishing a universal language for cereal scientists, millers, and bakers worldwide ??. This has fueled progress in milling and baking for over 100 years and continues to do so ??. It’s not about which instrument has the best predictive ability or can describe flour properties better. It’s not about their advantages and disadvantages. It's about the fact that everyone, from every part of the world, can understand what W means, P/L, Rmax, WA (water absorption), FN (Falling Number), etc. Without a common language, we couldn’t unite our knowledge, expertise, find solutions for problems, or set mutually acceptable specifications, easing the trade of wheat and flour ??. We couldn’t have made all this progress without them ??. GRAINAR #rheology

Hello everyone ?? #Wheat ?? is traded globally with assigned grades indicating relative quality. These grades, must meet the expectations of buyers and ensure #farmers receive fair returns. Grading systems differ worldwide, but they commonly assess physical or physicochemical characteristics that affect the appearance, functionality, storability, and edibility of wheat. ??Grading factors are categorized into three main groups based on their impact: →? milling yield, →? end-use quality, and →? food safety. ? The effectiveness of a grading system lies in its ability to satisfy both the buyer's requirements and the producer's interests Here are ?some?of the key characteristics for evaluating wheat quality ?? : ?? Physical Characteristics: 1.?????Grain Hardness 2.?????Kernel Size and Uniformity 3.?????Test Weight 4.?????Foreign Material 5.?????Moisture Content ?? Chemical Characteristics 1.?????Protein Content 2.?????Gluten Quality 3.?????Ash Conten 4.?????Enzyme Activity- Falling Number ?? Milling Properties 1.?????Extraction Rate?-Flour Yield 2.?????Flour Color ?? Baking Properties: 1.?????Dough Rheology: 2.?????Bread Volume and Texture: ?? Food Safety: 1. Mycotoxin 2. Ergot Thanks for reading??? GRAINAR #milling #foodsafety #quality #Grainar

The mechanism behind #bread #firming has been a subject of study for many years, as understanding it can help in selecting methods to mitigate the process. → Initially, the common belief was that bread hardens over time solely due to moisture loss. However, in 1852, Boussingault observed that even hermetically-packaged bread firmed up. ?? → A century later, starch was proposed as the primary cause of hardening. Subsequent research linked bread firming to starch retrogradation. → Despite this, some findings contradicted the theory that amylopectin retrogradation was the sole cause of bread firming. Let's outline the key factors associated with the bread staling phenomenon. ???? 1. Moisture Migration ?? ? Bread staling is largely caused by moisture migration from the crumb (interior) to the crust (exterior). ? This results in a drier, more rigid crumb and a softer, more pliable crust. ? The rate of moisture migration is influenced by temperature, humidity, bread composition, and storage conditions. 2. Retrogradation ?? ? Retrogradation involves starch molecules reorganizing into crystalline structures, causing the bread to become harder and more rigid. ? This process is accelerated by cooling and freezing. ? Factors affecting retrogradation include bread composition, storage conditions, and the presence of fats and sugars. 3. Protein Denaturation ?? ? Proteins, particularly gluten, undergo structural changes over time, leading to a loss of elasticity and increased crumb hardness. ? Exposure to air and moisture contributes to protein denaturation, affecting bread texture and flavor. 4. Plasticization ?? ? Bread staling can also be due to the loss of plasticizers (water, sugar, salt) in the crumb. ? The migration of plasticizers out of the crumb causes it to become stiff and hard. ? Factors influencing plasticizer migration include temperature, humidity, and the amount/type of plasticizers. 5. Other Factors ?? ? Enzymes, oxidizing agents, and other proteins can undergo changes affecting bread texture and flavor. ? Bread composition, storage conditions, and ingredients like fats, sugars, and preservatives also impact the rate of staling. Stay tuned! ?? More posts will follow, dealing in more detail with each of the above factors. ???? Thanks for reading??? GRAINAR #freshness #staling #enzymes #starch #protein #storage

Only 15 out of 300 professionals believe that flour price is more important than flour quality and reliable partnership. ?? The #poll results suggest a clear priority for bakers when sourcing from a mill: quality and product reliability dominate over price. ?? Almost equally significant as the quality of the flour is the mill's reliability, which includes consistentency, punctual delivery, and dependable service. A reliable mill partner is crucial for operational stability and long-term planning. ??? The above results reflect a broader business philosophy where the quality of the final product is the best way to differentiate in a competitive market. ?? Opting for premium, high-quality flour is a strategic choice, leading to higher customer satisfaction and loyalty, which ultimately drives profitability. ???? Note: This poll was conducted on LinkedIn with a total of 305 votes. The question posed was "What do bakers value most from a mill?" Here are the results: Good Flour: 54% ?? Flour Price: 5% ?? Reliability: 41% ??? Thanks for reading??? GRAINAR #flour #quality #price #reliability #mill #bakery #Grainar

My latest article explores the evolving landscape of the milling industry from the 1990s to the 2010s, highlighting the challenges and eventual resurgence of small and medium-sized mills. Initially struggling to compete with larger corporations, these #mills have experienced a dramatic turnaround. They are now leveraging innovation, strategic agility, and direct customer relationships to carve out a competitive niche. ??? Join me as I delve into the factors that catalyzed this shift, marking a new era of opportunities for these once overshadowed enterprises. ???? As always, I hope you enjoy.. And thanks for reading! GRAINAR

???? ?????????????? ?????????? ???????? ?? ???????????? ???????????? Dimitrios Argyriou, GRAINAR ?????????????????? ??????????’?? ?????????????????????? ???????????????? Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that it offers greater nutritional benefits compared to common wheat. During the past two decades, there has been a resurgence in the demand for spelt wheat, with expectations of a continued annual increase of about 5%. In the latest edition of ???????????? ?????? ?????????????? ??????????????????????????, Dimitrios Argyriou, Managing Director, GRAINAR, looks at the nutritional?value and chemical composition?of spelt. In his capacity as a scientist in product and service development for the bakery and milling industry, he explores the latest developments in biotechnology, serial chemistry and industrial analytics. In this article, Dimitrios Argyriou discusses the nutritional value and chemical composition of spelt, including starch, fiber, vitamins, and protein content. He then looks at baking applications and how mixing spelt with wheat flours can enhance baking quality despite spelt’s inherent challenges in dough handling due to its soft and sticky nature after kneading. However, despite these challenges, spelt flour contributes to a distinctly strong bread, aroma, superior taste, and extended freshness and softness of the bread. Spelt wheat exhibits considerable versatility in its applications, including human food products, such as flour, bread, breakfast cereals, pasta, crackers, and regional specialities. It seems that with a growing consumer focus on health and a better understanding of how diet affects overall well-being, spelt wheat is poised to become more popular and sought after. To read the article in full, subscribe to ???????????? ?????? ?????????????? ?????????????????????????? issue 2: https://lnkd.in/eJdpNR-n #f2m #food2multimedia #bakingandbiscuitintenational #brotundbackwaren #GRAINAR #DimitrisArgyriou #spelt #wheat #cereals #bakingscience #bakeryscience #industrialbaking #bakerynews #BakeryMirror #backspiegel?

The milling industry is at a turning point, driven by the need for innovation and fierce price competition. In his article for Miller Magazine, Dimitrios Argyriou of GRAINAR introduces a transformative case study, revealing how a hybrid approach—melding enzyme technology with advanced analytics—catapulted a flour mill to outperform its rivals. Read the article here: https://lnkd.in/dvyZ3gKs #wheat #flour #FlourInnovation #flourImprovement #FlourMill #FlourMilling #FoodIndustry #wheatflour #wheatmarket #MillingIndustry #Baking

GRAINAR Hello, Milling and Bakery Community?? Flour blending in a #mill is based on linear ratios of quality parameters ??. A couple of days ago, I was in a very large mill and had a very interesting discussion with my partners ???? there. The topic was how easy it is to find the best flour blend. They believed that it was quite easy for them, with one saying that it's a 'piece of cake' ??. The reality, however, is quite different. Every year, a significant amount of money ?? is wasted, not to mention the frequent failure to meet quality requirements ??. To emphasize my point, I gave them a simple quiz. The goal was to see if they could indeed identify the best possible solution. The quiz is as follows: ?? The challenge: ? It has been asked from the quality department of the mill ??, to find the optimum blend of 5 flours in order to meet the customer requirements. The characteristics of each flour are presented in the following table ?? Cost W P/L FN Protein Ash Flour 1 0,26 360 0,8 460 14,5 0,54 Flour 2 0,19 160 0,5 270 12 0,46 Flour 3 0,21 240 1,5 350 11,5 0,49 Flour 4 0,25 400 1,4 420 15,2 0,58 Flour 5 0,18 170 1 330 11 0,46 All 5 flours can vary between 1% and 30% in proportion. ? Objectives : 1. To find out in what proportion the 5 blends find the following requirements: Min Max W 260 300 P/L 0,8 1,2 FN 300 400 Protein 12 13,5 Ash 0,48 0,52 2. The final blend should be produced at the lowest cost possible ?? ? What do you think, did they find the optimum solution? ?? ? Would you like to take the chance to suggest your optimum blend? ???? Notes?: 1. Linearity applies only to untreated flours. 2. Cost values are expressed in euro cents per kg. 3. For a better visualization of the tables above, please look at the comments #flour #quality #costoptimization #wheat #Grainar