To know how

”Knowing how” has always been an essentiel skill. More than one hundred years ago, when the mill was founded, it was more or less sufficient to know how to grind the grain best, cheapest and fastest. This is still an important part of the milling industry, but today our know-how in the form of product knowledge and skill-sets has become far more comprethensive and complex.

We must know:

  • which products the consumers demand and which trends are determining consumers requirements
  • how to develop and bake exciting new types of bread with the best results
  • the nutritional and healthy aspects in our use af grain, flour and bread
  • how to buy grain on the world market with the right qualities and at the right price
  • how to produce top-quality food with maximum food safety and traceability
  • how to develop and produce grain and flour products with the exact qualities required by customer

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