World Grain - February 2017 - 42

FEATURE: STYBEL'S NEWEST MILL

"All this together came out in a way that, as my
father Baruch would say, 'If you do what you love
and love what you do, that's the outcome.'"
- Boaz Turgeman, Stybel Flour Mills

From this fully automated operations center, Stybel employees can monitor all of the Ad Halom
facility's equipment.

feel a rush of air. The air pressure drops.
Sensors detect the change, and within
seconds a special system speeds up the
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and brings clean air into the building.
It also happens in the conveying blower
room. All the products are conveyed by
air. We also treat the conveyed air.
"In a standard mill, conveying air is
drawn in from the atmosphere through
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into the blower room has already been
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Also special is the design of motor
suspension in the building at a reduced
angle for diminished dust collection and
easier motor access.
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central laboratory for the entire Stybel
system.
Special products include nitrogen
42

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The product allows Stybel to avoid a
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Israel.
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is a requirement in Israel to write on
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"There are three reasons - sanitation
(to be sure there are no foreign parWLFOHV EDNLQJ TXDOLW\ VLIWLQJ DHUDWHV
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Another Stybel specialty is an 80%
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content.
The addition of enrichment in wheat
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troduce it universally across the country
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Turgeman said.
"More than 20 years ago, we volunWDULO\LQWURGXFHGLWLQWRWKHPDUNHW´KH
said. "We add the enrichment recommended by the F.D.A. (Food and Drug
Administration) standards. Vitamins
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microencapsulate our enrichment for a
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The enriched line includes a bread
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mill, Dagan is building a bread improver facility.
Dagan also is partnering in the Ashdod
mill. Construction on this project began
in 2012 and was set to be completed in
March 2017. The mill will have capacity
to grind 400 tonnes of wheat per day in
addition to a specialty mill with capacity
to grind 24 tonnes daily.
The Turgemans could not be more
pleased with the outcome of the Ad
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"All this together came out in a way
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'if you do what you love and love what
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Turgeman said.
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L. Joshua Sosland is editor of Milling & Baking
News, sister publication of World Grain. He may
be reached at jsosland@sosland.com.
We want to hear from you - Send comments and
inquiries to worldgrain@sosland.com. For reprints of
WG articles, e-mail reprints@sosland.com.

February 2017 / World Grain / www.World-Grain.com

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World Grain - February 2017

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