In Summer, What need Pay Attention to in Flour Mill Machine ?

Summer is a season of high temperature and high humidity, and it is also a period of frequent accidents in flour processing. How to do the technical adjustment and management of flour milling line is very necessary for the quality control of flour. Flour manufacturers should pay attention to the following matters:

Raw wheat in wheat flour mill machine

First, about the raw wheat

In order to meet the needs of production, some flour mill plant purchased large quantities of raw wheat, pay less attention to the quality of raw wheat, and brought some unqualified wheat into production. However, the quality of raw materials directly affects the quality of flour and its products. These unqualified raw wheat mainly include worm wheat, germinated wheat, new wheat and high temperature wheat.

Processing flour with worm wheat will first reduce the rate of flour extraction. In addition, due to the metabolism and reproduction activities of aphids, some excretions and eggs are formed in the wheat. These active substances are more difficult to remove during the wheat cleaning process, resulting in poor color and frequent biochemical activities. Flour and its products have discoloration, odor, and reduced gluten quality.

B. Germinated wheat

When harvest wheat, due to excessive rain or not drying in time, some wheat granules are germinated or about to germinate, so that the flour sticky in the edible, the surface is pale and the edible quality of the flour is deteriorated.

C.New wheat

The newly harvested wheat needs a “post-maturing period” before processing. The general post-maturing period is above 3 months. In this process, the wheat will improve its quality through its own breathing and other activities. Otherwise, the wheat can not be used for processing. The flour getting from the new wheat not only has a low yield, but also have poor color, poor gluten strength, and poor food quality, the steamed bread can not afford, the sticky teeth, the noodles mixed soup etc.

D.High temperature and moldy wheat

Flour quality is reduced from high temperature or mildew wheat. Moreover, in summer, because of high temperature and high humidity in storage process, the wheat itself will starch hydrolysis, protein deterioration, mildew, etc., resulting in the wheat flour being black color, bitter, and even inedible.

Second,about the processing of wheat

Processing of wheat into wheat flour

The high temperature and high humidity climate in summer, affects the processing effect of wheat, mainly in moisture , milling and sifting of wheat:

moisture wheat

The moisture rate of wheat in summer do not need to be too high, around 14.5%- 15% is good. The degree of degradation of wheat under high temperature conditions is closely related to water. The higher the moisture rate, the lower the temperature that causes the quality of the wheat to decrease, the higher the opposite. In summer, due to the heat dissipation of the wheat itself and the external environment temperature, the temperature of the wheat itself is relatively high. Therefore, it is necessary to control the time of wheat moisture. The moisture time is generally controlled 18-24 hours (due to differences in wheat quality). The wheat bin should be cleaned frequently. If it is not cleaned frequently or stopped for a long time without being cleaned, the wheat left in the bin for a long time will be mildewed or protein denatured due to high temperature and high humidity, thus affecting the edible quality of the flour.

B.milling wheat

In summer, the moisture content of the flour is high and the viscosity is high too. In the milling section, if the roller’s distance is not well adjusted, a layer of powder ring will adhere to the surface of the roller, and the roller phenomenon will occur, causing the radial rotation of the roller and affecting the milling process. Effect and flour quality. Therefore, the roller distance should not be too close, and the bottom suction can be appropriately increased.

C.sifting of wheat flour

Sifting of wheat flour

Because the high humidity in summer, and the wheat flour has strong hygroscopic characteristics,so in summer, flour sifting section often suffers from the opaque phenomenon due to the excessive moisture of the material, which may be caused by the back flow of the material. This will seriously affect the quality of normal production and finished products. Therefore, in summer, could consider reducing the output per unit time, reducing the material flow, or increasing the pore size of the screen to avoid this phenomenon.

Third,storage of wheat and flour

Storage of wheat and wheat flour

storage of wheat

In summer, the flour mill machine factory may receive some new wheat into the warehouse. Because of its frequent breathing and other biochemical activities during the storage process, the new wheat will cause high temperature in the warehouse, coupled with high temperature and high humidity. The environment is very easy to cause protein deterioration and mildew in wheat. Therefore, the wheat storage work must be done well , shall strengthen ventilation and turn of bin.

B.storage of wheat flour

The hygroscopicity of flour also tends to cause agglomeration and mildew in the storage process. Therefore, the flour storage during this period should pay special attention to maintain good ventilation and suitable temperature. Wheat flour mill machine factory can use low temperature or hypoxia store. Moreover, it is necessary to avoid different batches, different grades of flour are mixed after packing, so as to avoid the exchange of moisture between them, and the storage time is long and often turned over.

For more wheat milling plants contact with us freely:

Ms Lila Wei

Tel/Whatsapp/Wechat:+8613933050153

Email: lila@hdfmill.com

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If the flour and rice more whiter more better?

Rice and flour are indispensable cereals in our diet. With the development of science and technology, the food supply is no longer a problem, and the processing precision is getting higher and higher. This makes the rice and flour produced by the high degree of grinding more white than the grinding degree, and the taste is better. Therefore, regardless of the appearance or taste, such rice and flour are popular with the majority of people. However, rice, flour will be whiter, the better?

wheat flour and rice

From a nutritional point of view, it is not. The grain has four parts, from the outside to the inside, the husk, the aleurone layer, the grain embryo and the endosperm. Their nutrients are not the same, but they do their jobs. The outermost layer of the grain contains cellulose, hemicellulose and minerals; the aleurone layer is close to the husk, containing protein and B vitamins; the grain embryo is the place where the grain sprouts, and is rich in B vitamins and vitamins. E, in addition to fat, protein, carbohydrates and minerals; endosperm is the central part of the grain, the main component is starch and a small amount of protein.

Paddy

Wheat

If the processing is too fine, what are we losing? The husk and aleurone layers are removed too much for processing, and even all are removed. They become the refined rice and fine noodles that people often say, and they lose a lot of nutrients, especially B vitamins and minerals. B vitamins include vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, etc., which are indispensable substances that promote metabolism in the body and convert sugar, fat, protein and the like into heat. In the absence of B vitamins, cellular function is reduced, causing metabolic disorders. Minerals are a general term for the various elements necessary to form human tissues and maintain normal physiological functions. Like vitamins, they are also essential elements of the human body and cannot be produced and synthesized by themselves. They need to be obtained from food and drinking water.

white wheat flour

Especially in rural areas, when the types of food are relatively small, we should avoid eating processed rice and white flour, so as to avoid the lack of vitamins and minerals.

These are different scale wheat flour mills, Hongdefa factory provide.

240t/24h flour milling factory

36t/24h wheat flour mill machine

100t/24h wheat flour mills machine

300t/24h wheat flour mill factory on installation

For more technology or information of wheat cleaning and wheat flour processing,please contact us technicians by

email: lila@hdfmill.com

Tel/Whats App/We-chat: +8613933050153

Web: www.hong-de-fa.com

www.hongdefa.co.za


#wheatflour #wheatprocessingmachine #wheatprocessing #wheatflourmill #wheatmillingmachine #flourmillingmachine #flourmill #wheatflourmill #Hongdefa

Advantages and disadvantages of wheat peeling and flour making in wheat flour mill field

1.Principle of wheat peeling and flour milling technology

According to the structural characteristics of wheat grains, wheat peeling and flour milling is to peel off the cortex, which accounts for 70% of the total amount of wheat outside the groin before grinding, leaving a relatively pure "refined wheat", and then grinding and processing it into flour. Because most of the wheat husks have been stripped, and then the wheat skin and endocarp in the wheat groin are separated from the endosperm, which greatly reduces the task of stripping and scraping, reduces the possibility of wheat husks mixed into wheat flour, and provides conditions for maximizing the quality of wheat flour.

Wheat grains

2.Cleaning technology and equipment for wheat peeling and flour milling

The cleaning process of wheat peeling and milling is as follows: raw wheat, sifting, gravity grading destoner, selection, moisture, sifting, spraying, moisture bin, magnetic separator,peeling,air selection,vibrating dampener, magnetic separation, net wheat bin, and IB mill.

Flow sheet of wheat cleaning and flour processing

The key equipment of wheat peeling and flour milling: 1. Vibrating moisture dampener. After adding water, the wheat is stirred slowly in the vibrating machine body, and is fed from the inlet port to the outlet port. Because vibration destroys the surface tension of water, water can be absorbed quickly, and correspondingly reduces the moistening time. (2) wheat peeler. Under the action of high-speed airflow, wheat grains rotate and roll in three-dimensional, which makes the cortex peel off the wheat grains more completely. The whole peeling process consists of magnetic separation, constant temperature, atomizing water, rapid conditioning, air separation, peeling and screening.

Wheat and the husk

3.Advantages and disadvantages of wheat peeling and flour making

Compared with traditional flour milling technology, wheat peeling and flour milling technology has obvious advantages. With the help of machinery, it strips and scrapes wheat, removes several layers of wheat skin with low toughness and strength, and then grinds and extracts wheat flour after stripping and scraping, so as to achieve the purpose of rational and economic utilization of wheat resources. The use of wheat peeling technology and improved flour milling technology can improve the flour-making efficiency. The yield of low ash wheat flour and crude flour in the centrifugal grinding system can be increased by 2%. At the same time, the sand impurities mixed in the outer skin can be removed, and the service life of the tooth roll of the mill can be greatly improved. Since 70% of the wheat husk has been removed in the cleaning stage, the back road flow can be enlarged appropriately and the production capacity can be increased by about 10%.

Because the bran source mixed with wheat flour can be reduced by 60%~70% by stripping wheat husk ahead of time, the ash content of wheat flour can be reduced, and the color of wheat flour can be improved, which lays a foundation for improving the quality of wheat flour. By peeling, wheat not only removes a lot of dust, but also removes bacteria and fungi, and reduces the pollution of wheat flour such as pesticide residues. Using peeler instead of wheat washing, wheat beating, wheat scrubbing and surface treatment simplifies the cleaning process, saves about 80% of water and over 20% of equipment investment. In the process of flour milling, because the wheat cortex has been grinded off before entering the mill, the grinded materials can be classified and sifted to put forward more pure residue and wheat core. Therefore, the slag grinding system can be simplified, and the cleaning facilities with large volume, complex structure and large exhaust volume can be omitted.

After peeling, wheat cracks due to endosperm structure, loosening and holding waste heat, which is conducive to accelerating the penetration rate of water in endosperm. After adding water for 2 to 4 hours, the purpose of moistening wheat can be achieved. It can effectively adopt the advanced technology of multi-export single-wheel dynamic moistening. The storage capacity of the dynamic wheat is only about 25% of the traditional process, and the wheat spray water process before grinding can be omitted. Peeling off the cortex and retaining the paste layer to the maximum extent is the unique feature of peeling and flour making process. The aleurone layer contains albumin and globulin. When dough is fermented, they have the properties of enzyme coagulation. Therefore, wheat flour produced by peeling and flouring process is not only nutritious, but also has a larger volume of bread. According to the determination of alpha-amylase by experts concerned, the ratio of damaged starch content of the same raw material after peeling and traditional flour milling is 4:9, which shows that the starch damage caused by peeling is far less than that of traditional flour milling, thus greatly increasing the dough stability time and improving the baking performance of wheat flour.

Because of the special structure of wheat grains, it is impossible to completely peel and process the flour, and the drawbacks of wheat peeling and flour making technology are more prominent. Firstly, there is no obvious separation layer between cortex and endosperm, on the contrary, there is a close combination between them, which obviously can not peel off the cortex like the rice hulling method. At the same time, because wheat grain has a groin which contains 1/4-1/3 of the whole epidermal tissue and irregularity of its shape, it is difficult to peel off the cortex including the groin without breaking the endosperm. Secondly, because of the uneven peeling, the wheat bark still retains seed coat, especially about 30% of the bran in the wheat groin needs to be removed in the flour road.

Because the exocarp with high fibre content is peeled off, the bran entering the flour is thin and fragile, the Endosperm on the bran is difficult to scrape, and the seed coat with pigments is not peeled off. It is more difficult to separate from wheat flour than the traditional method. Mixing into wheat flour affects the color and ash. Thirdly, peeling and moistening part of the endosperm starch exposed, high viscosity, in case of power failure, public rest, wheat arching and caking which will result difficulties in inter-flour processing. Because of the short road and strong grinding, the processing accuracy is low. When the Powder yield is less than 4% than that of foreign advanced traditional technology, the total ash content is higher than 0.1%. Because of the distinct structure of wheat and brown rice, it is easy to strip the outer skin of wheat grain, excluding wheat furrows. It is difficult to strip the outer skin completely without harming the endosperm. The control of watering and moistening before peeling still needs to be improved. Some peeling machines will inevitably block the screen, reduce the rate of leaking wheat or peeling, and arching of storage barn. All of these need to be improved by automatic control technology. The change of wheat grain properties after peeling and the subsequent research on the technical characteristics and technological settings of grinding rollers need to be further improved.

For more technology or information of wheat cleaning and wheat flour processing,please contact us technicians by email: lila@hdfmill.com

Whatsapp/Mobile/Wechat:+8613933050153

Web: www.hong-de-fa.com

www.hongdefa.co.za

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Zambia 240T/24H Maize flour milling mill plant complete line

How to Identify good quality flour?

The quality standards and testing methods of wheat flour formulated by the country are difficult for many consumers to check the quality of wheat flour because of the need for inspection, laboratory technology and special testing instruments. But direct discrimination through sensory organs is a simple and easy-to-grasp testing method. This kind of sensory testing is to synthesize the quality of wheat flour by watching, smelling, kneading, twisting and biting.

Wheat grains

Watching:

Watching the pink bran of wheat flour can reflect its processing accuracy. Wheat flour bran plays a decisive role in the appearance of products. After milling and grinding, it scrapes the endosperm from the epidermis and it grinds the endosperm to the very fine parts. Generally speaking, the higher the accuracy of wheat flour processing, the lower the flour yield, the smaller the bran star containing broken bran, the whiter the flour. When the processing precision is higher, the flour size is more fine, and the flour color is white because of the light irradiation. The grain color and quality are different, the color of wheat flour is different too. Under the condition of low flour yield and low processing precision, the darker the grain color of wheat is, the darker the processed product is, and the color of wheat flour produced by white-skinned wheat is lower than that from soft-skinned wheat. It is because that in the flour processing process, white wheat bran is not easy to detect when it is mixed in the wheat flour, while red wheat bran is easy to detect when it is mixed and make the flour darker. Hard wheat endosperm is slightly yellow, soft wheat endosperm is milky white.

Wheat grain

Smell:

The wheat flour with good quality has normal odor and inherent sweet smell. It is very vulnerable to mildew and bacteria when we store it, and even oxidative deterioration. Mildewed wheat flour has a sour taste. When it is infected by pests (such as mites and beetles, it also produces sour taste. Mites can be identified by examining wheat flour or by the unique odor of mites). Feverish and mildewed wheat flour, through stored for a short time, has a low fatty acid value, but often has an unpleasant bitter taste (it is fatty acid decomposed, and then oxidizes acid to produce aldehydes and ketones). As a result, wheats with mildew and deterioration have peculiar odor, which seriously stimulates the sense of smell. If there are trace pesticides,it also cause peculiar odor, these can cause poisoning and should not be eaten.

Wheat flour

Kneading:

That is to say, to judge the moisture content of wheat flour by hand, to grasp a handful of flour with hand, to press it a little hard, to shake gently after loosening hands. If the flour disperses, the moisture content is within the scope of national standards, if not dispersed, the moisture content is not easy to be stored for a long time. Relevant experiments have proved that when the moisture content is 13.5%+0.5% and the temperature is over 30 ~C, it can only be stored for a short time.If it is processing after Autumn and 14% of the moisture content can be stored for half a year. When the moisture content reaches 15% and the temperature is above 20 ~C, it will quickly become hot and mildew. In addition, with the increase of water content, the actual weight of flour decreases, invisibly it harms the interests of consumers.

Twist:

That is to twist wheat flour, if it is uniform particle size and soft then it is of good quality, if too smooth or rough then the quality is poor.


In a word, according to the methods of watching, smelling, kneading and twisting, the quality of flour can be generally identified. For some adulterated fake flour, the final determination should be made by further qualitative and quantitative chemical analysis.


If you wish to know knowledge of the wheat flour and wheat flour processing,please contact us freely at:

Email: lila@hdfmill.com Whatsapp: +86 13933050153

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