Flour Milling Industry

Flour milling Industry having an important place in world’s rice and corn production, Philippines is a consumer country for wheat. Philippines, who cannot realize grain-based agricultural product export, is among the world’s leading wheat importers. The country cannot produce wheat due to its climatic features, thus it imports the entire wheat amount that it needs from abroad as wheat or flour.

As a collection of island, Philippines came to the world agenda with Haiyan Typhoon or Yolanda in local name short time ago. Philippines is recovering from typhoon and which in there is a large number of losses of lives due to this natural disaster, is trying to pick up the pieces and recover the lost ground. Although it is not possible to make up the losses of lives, we hope that Philippines people can at least make up the financial losses as soon as possible and return to their lives before this natural disaster. We hope that the countries in the world including Turkey will continue to provide the necessary support to Philippines people for relieving.

Flour-the-flour-milling

As the competition becomes more intense, industry players have started diversifying flour production or customizing according to customer product requirements. The local flour milling industry produces high quality types of wheat flour, Bread Flour, Noodle Flour, All Purpose Flour, Cake Flour / Biscuit flour, Customized flour as prescribed by customers/bakeries. For siopao, pizza, whole wheat flour, etc.

The Philippines sources 95 percent of its wheat requirements from the US. There are 20 flour mills in the country with an aggregate milling capacity of over five million MT.

Global wheat production is low this  month largely due to  smaller crops in Iraq and Kazakhstan, while global consumption is reduced mainly in India.

According to the USDA, global trade is nearly unchanged amid a plethora of offsetting changes to importers. Hard wheat flour is the main food ingredient in bread and baking products due to its good milling and baking characteristics. It is produced by separating the wheat kernel into its three parts: bran (the outer protective covering), germ (the new plant embryo), and endosperm (the tissue that provides nutrients to the germ). Endosperm is the part of the wheat kernel that is finely milled into wheat flour.

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