AEGIC provides technical information, support and training to customers of Australian grain to help optimise value.
Technical videos: Assessing wheat and flour quality for baking
These instructional videos will help you assess dough and bread quality in your own laboratory.
Part 1: Dough mixing
Part 2: Dough rheology
Part 3: Bread assessment
Technical videos: Assessing noodle colour and texture
These instructional videos will help you assess noodle quality in your own laboratory.
Making noodles for assessment
Cooking noodles for assessment
Assessing noodle colour
Assessing noodle texture
Wheat Cleaning is a helpful training resource for flour millers. It consists of nine modules covering wheat cleaning machinery, contaminants, milling separators, aspirators, machines that exploit density, indent cylinders and separators, scourers, magnets and colour sorters.
Milling whole grain wheat flour – Information for flour mills
We have developed a technical information pack about how to maximise value when milling whole grain flour.
Our aim is to help flour millers understand why and how to produce whole grain flour according to the global definition.
Quantifying the true cost of wheat lots to optimise value for flour mills
This information pack explains how choosing high quality wheat, such as Australian wheat, though sometimes more expensive per tonne of raw wheat purchased, can actually result in significant savings when compared to milling cheaper low-quality wheats. The information presented here has the potential for significant savings every year.
Australian wheat for healthy whole grain products
Food lovers are becoming more and more interested in whole grain foods and their many health benefits, and flour millers are starting to look at which types of wheat might be best for whole grain products. Bright Australian white wheat has clear advantages for whole grain products in colour and flavour.
In this presentation from the 2021 Australian Grains Industry Conference, Dr Sara Grafenauer explains the benefits of whole grain foods.