MODERN METHOD OF FLOUR QUALITY CONTROL USING INFRANEO

Abstract

The modern economy demands not only productions of flour, various on food advantages, but also gaining the market since it is an important factor of stability of the enterprise in competition. Therefore on each mill it is necessary to develop several grades of flour especially as it is allowed by the modern legislation. The considered method of assessment of quality of flour by means of INFRANEO can be used at justification of use by production of flour according to requirements of standard documentation. Analyzing, the obtained data during the researches it is possible to draw the following conclusions: what flour House, Extra, the Classic is recommended to use as a premium flour on indicators whiteness and ashes. For improvement of sale it is recommended to expand the range of flour of the Premium class and to make packing on 2 and 5 kg.