This page is dedicated to basic production technology of the biologically-active flour from a variety  cereals and grains for manufacturing of bread, bakery products, food and feed additives, products for children and dietary nutrition, medicine and cosmetology.

The technology has patent protection and its production version passed the technical examination.

When grinding cereals most of the mineral substances of grain circles, rich in biologically active substances, remain in the crushed shells – bran.

When grinding into graded flour comes only a small part of biologically valuable substances from the total content of all biologically-valuable substances in the flour.

Dietary flour is a unique product that has no analogues and competitors in the market.

Our innovation is a contribution to the improvement of the overall competitiveness of the EU agricultural sector to the growing demand for high-quality organic and eco products. This innovation accurately corresponds to the call of the programme – to increase the competitiveness of SMEs sector – to create an innovative and efficient tool for the production of the best quality bio and eco foods, while consuming less productive resources. This particular call of the programme correlates with other challenges – such as improving the quality of human life, human health, and others. All these are linked in a single chain solution to global problems of the EU – economic growth and solving of social problems.

Therefore, the production of biologically active flour, biologically active food and biologically active food supplements will be relevant and in demand. We offer for practical implementation the technology of production of flour and powder with a normalized concentration of vitamins and minerals compared to ordinary flour. This is a fundamentally new direction in processing wheat and receiving products, the chemical composition of which is fully consistent with the human body needs. The proposed technology is a world novelty and surpasses all known flour production technology. 

The basic idea of the invention is a non-traditional approach to the process of grinding and processing technology of the flour – as a matter of course in a complex – highly charged of all minerals, vitamins, amino acids and proteins, which are remained almost completely. Only in this way, it is possible to open the resources, inherent in the grain and to take to a new higher level, nutritional value and digestibility of bread, food and feed additives, products for children and dietary nutrition, medicine and cosmetology.

The PURPOSE of the invention: to save the minerals, vitamins, amino acids and proteins, fats and carbohydrates, balanced by the nature, without destroying their natural state.

        The uniqueness of the technology:

  • Nobody in the world grinds the grains, cereals or other bulk products with air millstones. The technology can do this.
  • Nobody in the world can achieve uniformity of the flour if grinding the whole grain. The technology can do this.
  • Nobody in the world pursue a purpose:
  1. To save the balanced by the nature minerals, vitamins, amino acids and proteins, fats and carbohydrates, without destroying their natural state. The technology can do this.
  2. To carry out the structural failure of grain without destroying by the way of deformation. The technology can do this.

The experience of milling grain gave us the following indicators:

Material Initial size
mm
The final size
micron
Performance
kg/h
wheat 5 30-200 500
rye 5 30-200 350
oat 5 30-200 300

In our lab, we took pictures through the microscope our products against the background of a human hair (50-75 microns). Given the complexity of the grinding product, we have the unique results.

Wheat

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Barley

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