We Offer You Wheat Flour Mill

Before wheat can be milled into flour, it must be cleaned and conditioned to remove foreign materials. Cleaning is done with an assortment of wheat flour mill that use air currents, magnets and screens to separate the wheat from the shell and from other impurities contaminants. Kernel size, shape, density, dimension and friability under impact are all qualities that can be developped to affect separation.

Conditioning is the adjustment of the moisture level of the grain to facilitate maximum separation of bran from endosperm. For most wheat flour milling systems, wheat is conditioned to approximately 16% moisture. The bran should flatten into large flakes when passing between the break rolls in the milling process. If the wheat is too dry and brittle, the bran will be ground rather than flaked and will be difficult, if not impossible, to separate completely from the endosperm, resulting in a relatively dark flour with a high ash content. If the wheat is too wet, the endosperm will adhere to the bran, reducing the yield of wheat flour.

Generally, there are only two things in a wheat flour mill: grinding and separating. But that apparent simplicity belies the complicated nature of the modern milling process, as well as the degree of skill required to produce good flour of consistent quality from a variable supply of wheat flour.