Wheat flour is the main ingredient of the majority of biscuits and by far is the most complex. In each harvest the crops have different characteristics and adjustments are necessary to keep biscuit products quality and line performance. In this variable scenario, it´s important to understand how to deal with all critical variables that affect finish product. In this talk, we will understand the main changes in the grain quality and how companies can deal with them in terms of process and recipes maintaining product stability.