Making Flour
Find innovative production technology for making flour and connect directly with world-leading specialists
Flour processing technology has changed drastically since the days of the millstone pulled by a mule. But demand for more refined flour means that the production process is now slower than with more rudimentary techniques. When mixed with water, protein in wheat flour form an elastic gluten structure, giving bakery products their irresistible fluffiness.
Which flour equipment do you need?
Continuous vertical cartoner
When producing cereals, it is paramount to stay on top of market trends. New packaging forms can…
Horizontal cartoner for food products
Depending on the primary product packages, food products like confectionery (biscuits …
Tunnel washer for food containers
With an increase in demand for production across food service and manufacturing companies,…
Washing cabinet for food bulk containers
With an ever-increasing demand for output and stricter hygiene regulations for food…
Milling and drying machine for fine powders
When you need to produce ultra-fine powders, the milling and drying process emp…
Hygienic floor scale
The food and pharmaceutical industries require maintaining high levels of sanitations as well as logistic…
Open mouth bag filling machine for powders
The packaging of powdery products such as flour can be challenging as it is cruc…
Open mouth bagging machine
If you are a manufacturer of fertilizers, bulk chemicals, sugar, seeds, or any grains it is likely…
High capacity grading sieve
An industrial vibratory separator machine is multi-purpose, able to carry out a variety of differ…
Metal detector for granulated products
Free-fall applications, such us flour, sugar, spices and other granulated or powdered…
ATEX Indoor silo for sugar and flour
Storing granulated or powdered materials such as sugar and flour prior to processing re…
Tumbler sieve for classifying and dedusting granular materials
For the classification of delicate granular material, scre…
High volume particles separation sieve
For large scale production processes in the chemicals or food industries that require…
Multifrequency sieve for separation of difficult particles
Separating particles in difficult-to-process materials for pro…
Two-way flap type diverter valve
Routing powder, pellets or granules from a product source to two receiving points must be do…
Open-mouth baggers for free flowing powders
For bagging free flowing materials into open mouth bags, this system is ideal. …
Open-mouth bagging carousel for flour
When you need a carousel for packing powdery bulk materials, the bagging carousel that…
Manual bagger with gross weigher
This is a manual bagging set with an electronic gross weighing system to meet international …
Vertical paddle dryer
Enable vacuum, atmospheric and pressurized processing of a variety of materials such as powders, filter …
Continuous paddle dryer
Purposely focused on the indirect heating and drying of slurry, filter cakes, powders, pastes and gran…
Flash drying system
Flash drying refers to the removal of moisture by a stream of hot gas that goes through a stream of small …
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Contact usRefine the sifted grain with a secondary sieving
The wheat grain is composed of bran, endosperm, and germ. The bran and germ are sifted out, leaving behind the carbohydrate-rich endosperm. Before modern flour processing technology, the traditional way to sift was throwing the grains up in the air and letting the lighter chaff be blown away by the wind.
After sifting, the endosperm is ready to undergo a second sieving process to refine the material in preparation for further milling.
Water conditioning peels off the outer layer more easily
Before going for grinding, grains are treated with water to facilitate the removal of the outer skin. Cold conditioning involves soaking the wheat in cold water for up to three days. Warm conditioning, by contrast, immerses the material in water at temperatures around 46°C for 60-90 minutes and lets it rest for one day.
Water temperatures are sometimes ramped up to 60°C in a technique known as hot conditioning. In this method, grains are soaked for a shorter time. An alternative approach applies steam to the material instead of water immersion.
Apply semi-wet grinding to produce gluten-free flour from rice
Rice flour is a good substitute for rye, oat, or wheat flour. Its protein content is about 6.5-7%, but it does not contain gluten, making it an ideal candidate for gluten-free products.
The grinding process typically adopts a semi-wet method. Rice is fermented in water at a 1:2 ratio for 16 hours and then crushed. The material is partially dried in oven dryers operating at 60°C until the moisture content is reduced to around 24%. It is then ready to be milled again into finer particles and dried thoroughly.
Convert chaff from flour processing technology into wheatfeed
The bran discarded at the sifting stage is a rich component for feeds. Although frequently used in pig and poultry products, wheatfeed offers a good source of fiber and phosphorous in all types of livestock feeds.
The by-product is naturally low in calcium and vitamins, but it can be blended with other ingredients to produce a balanced feed premix. Wheatfeed is usually processed into pellet feed.
