Miller Magazine Issue: 150 June 2022

84 TECHNOLOGY PLATFORM MILLER / JUNE 2022 the milling industry. It has many benefits for a factory. The most important of these is that it provides the opportunity to produce high-protein content flour from low-protein content wheat. With this project, we are returning the gluten into the flour, which is ex- pelled with bran and shorts in the existing grinding systems. This is a huge success. For example, from an analyzed wheat which results were obtained from Chopin CD-1 mill in the laboratory as 27 gluten, 80 extensograph energy, when milled at an average flour ex- traction yield of 79-80% in this system, 25% top quality flour with values of 37 gluten, 200 extensograph energy and max. ash : 0,55% are obtained. From the rest 75% of this yield flour, 27 gluten, 100 extensograph energy and ash : 0,65%- 0,68% bread flour are obtained. WE ARE MAKING MIRACLE PRODUCTS Then, can we say that thanks to your new milling sys- tem, low protein wheat that could not be used in the pro- duction of flour for baklava and pastry can now be used as well? It is really like a miracle to obtain 25% luxury baklava and pastry flour with 15-16 protein from 12 protein wheat…But we do not create miracles. By using science, we succeed in in- troducing gluten into the system. It will be very easy for a pro- ducer to calculate how much profitability these gains bring for a flour mill. The rate of luxury flour that can be obtained from the NCD New Generation Milling System varies according to the hard- ness and hectoliter values of the wheat used. We have suc- ceeded in obtaining 5%-30% luxury flour in our milling trials on different wheat qualities. In both quality flours obtained from the NCD system, the struc- ture of both luxury and bread dough varies greatly. Its water-bind- ing increases, it does not lose its moisture like play dough, it acquires a very good elasticity, its strength increases and its fer- mentation stability increases. In short, it provides all the surplus features you want to see in a perfect flour. When you knead the dough, you can understand very well that this flour is another flour. What other advantages does this system provide to flour mills? As the wheat reaches the optimum softness during temper- ing, the pressure on the rollers decreases, thus the amperage rating in the rollers decreases, which saves a lot of electricity. At the same time, the factory runs quieter. It ensures that the wheat is milled without losing its moisture at every point during the flour production, from the beginning to the end of the process, and maintains the moisture balance. This means profit for a factory. OUR GOAL IS TO ADD VALUE TO OUR INDUSTRY In the promotional video of the new system, " It has been applied for the first time in the world.” you mention. You also continue to add value to flour with your experience and R&D activities in the flour and bread improvers sector. How will this contribute to Turkey's flour export? There are no known examples of this project. This is a first not only in Turkey but also in the world! We think that our proj- ect is an important milestone and a very important start for the sector. We aim to make our country much stronger in this sec- tor, add value to the industry and do something useful for this country. Then, we want to make our name in the world and put our signature under successful works.