Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in … Continue reading HOW TO MAKE GOOD FLOUR?