Navigating the complexities of the wheat supply chain poses numerous challenges, particularly when it comes to ensuring consistent grain quality. Factors such as environmental conditions, genetic variations, storage methods, and handling practices often disrupt grain sourcing. Despite expectations, grains may not always meet performance standards, presenting significant obstacles for both the milling and baking industries.

In milling, grain inconsistency leads to variations in flour quality, requiring different milling settings for grains with varying hardness or moisture content and resulting in flour with different gluten levels, affecting dough elasticity and bread quality. In bakeries, inconsistent flour quality requires adjustments in recipes and processes to maintain product consistency and quality.

The functionality properties of grains play a crucial role in determining their suitability for various applications along the supply chain. As we investigate these matters, follow us for updates and be the first to learn about our initiatives to enhance quality across a range of crops!