Why? Because you're still chasing high-protein wheat to meet specs written in the 90s. We ran a test with one of the biggest mills in the Gulf: Replaced 40% of the high-protein wheat with cheaper, mid- to low-protein wheat. Everyone noticed. The bakers. The consumers. Better flour. Better bread. AND way better margins. Here’s the punchline: 👉 Enzymes have evolved. 👉 Specs haven’t. So the question is: Are you optimizing for performance? Or just following rules that stopped making sense years ago? At GRAINAR, we improve bread & flour the 2025 way
✅ I can confirm — this project was executed with one of the top regional mills, and the outcome exceeded expectations.
Congrats Dimitrios! 🎉
Muchas gracias por compartir, Dimitrios
oh yes! :)
Big thanks for sharing, Dimitrios
Il ne faut en effet pas confondre qualité et quantité en protéines.
Good job!!!
Excited for this 🔥
Managing Director @GRAINAR | Helping Millers & Bakers to Grow
2moStay tuned — I’ll be sharing more technical insights from this case study soon. Enzyme choice, rheology shifts, and how we maintained performance while cutting costs. 👇