It is not enough to mix water, salt, yeast and flour to bakers say. The consumer is the first to sanction the lack of quality. No doubt, this trade involves a real know-how.

Some millers are willing to pay more, of wheat, in order to be assured of the quality they seek. Unfortunately in the international trade in grains, the sales conditions often display dissuasive clauses, and we see that the quality is every bit determined at the time and place of loading (quantity, quality, packaging ...).


Few buyers are not disappointed in the quality of wheat received and the method of payment (irrevocable and confirmed letter of credit) leaves no discretion to recover the sums involved.


Grain cereal campaign after campaign, the characteristics of wheat available for milling evolve (change in agro climatic conditions according to the years and regions, the varietal composition of batches collected).


Flour is a complex biological matrix depends, basically, on the variety of wheat which it is derived. There are many and each variety has characteristics which fluctuate based on years and places of harvest.


We will talk more of "aptitude" or "quality" of a flour because there is no right or wrong meal, but simply adapted flours or not use that one wishes.


The elements, which are marketed by the C.F.I.A. and reported in the flour (ingredients or adjuvants, additives and processing aids) are used to exacerbate or regulating the operating characteristics of a given flour.


The rheological analysis of flour are needed because a meal can not be characterized only from physical and chemical analysis:

• Due to the complexity of the chemical structures which do not allow a mathematically modeled to determine the flour comprehensively behavior in a given application;

• Because the quantification of basic components, the object of most of the physicochemical analyzes do not provide sufficient information on their quality.


Since the rheological analyzes allow to approach the experience real phenomena, so they provide additional information to the physicochemical analyzes, especially in relation to the quality of the components.


In full partnership with the mill, the CFIA take knowledge of the origin and quality of the wheat, the types of flours and produced enquierera on potential opportunities of the mill. The overall objective of this mission is to minimize the position "expenses" of the milling industry, while ensuring regularity or diversification in the production, from the cheapest corn, to purchase.
CFIA is working with the experimental laboratory GEMEF Industries. All analyzes and breadmaking tests are supported, free society.

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