THE PRACTICE OF OBTAINING FIRST-GRADE FLOUR AND PRODUCTS FROM THIRD-CLASS WHEAT OF DIFFERENT QUALITY

Abstract

Annotation: In the technological process of obtaining flour from cereals, the
quantitative and qualitative indicators of grain depend on the practice of producing
the first grade of flour based on the amount of rain moisture, grain mixture, foreign
impurities, ash content, transparency and original weight. Based on determining the
quality of grain in the laboratory, flour production technology indicates that the
output of the grain product is in different quantities, the weight of the manufacturer
in the purchase of the initial raw materials, and the manufacturer may also in turn
benefit differently or, conversely, suffer after saving the paid account to a different
calculation with respect to the basis norm.