June 24, 2013

New! GFMT article: Adding value to feed milling with profit-oriented feed formulation

In this GFMT article, Bea van Deynse, Adifo, Belgium, talks us through feed formulation within feed milling. 

Formulation software has become a commonly used tool in the feed industry. Almost all feed mills use some application or other to calculate their least-cost formulas. But can such a formulation software tool mean more for a feed producer?

Read the full article here


How can feed formulation add value to a feed mill’s business process?


IIn this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.QFzLcbNO.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.QFzLcbNO.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.QFzLcbNO.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.PdxDDueM.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.PdxDDueM.dpufv
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.PdxDDueM.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.PdxDDueM.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.PdxDDueM.dpuf
In this GFMT article, Lutz Popper, Mühlenchemie GmbH & Co. KG, looks at the most commonly used material to strengthen gluten is ascorbic acid, also called vitamin C. 

The material itself is originally a reducing rather than an oxidizing agent, but it is converted into an oxidative substance, namely dehydroxy ascorbic acid (DHAA), through the action of flour enzymes during dough preparation.

Read the full article here.
- See more at: http://gfmt.blogspot.co.uk/#sthash.PdxDDueM.dpuf

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