Flour fractions resulted at every technological passage is different qualitatively and quantitatively. The quality of these fractions is influenced by the quality of cereals, the way they have been prepared for being ground, the way the devices are maintained at parameters of normal functioning and by the way the process of milling is led. The purpose of this article has been to realize some (basic) mixtures of flour fractions that are combined in different proportions in order to make up varieties of flour with different technological properties, with special destination imposed previously.
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