Wheat meal and flour من القمح الى الدقيق

[Osama Badr]

Temporary storage
After cleaning, the grains are temporarily stored according to class and protein content.

Conditioning
In order to effectively remove the bran during grinding, the grains are conditioned. The desired moisture content is 16-17%. The cereal grains have a moisture content of 13-16%. In most cases, the cereal grains are thus moistened with 1 to 4% of water. This moistening can be carried out using steam and pressure, and takes up to 8 to 20 hours to complete.

كود: تحديد الكل

Temporary storage
After cleaning, the grains are temporarily stored according to class and protein content.

Conditioning
In order to effectively remove the bran during grinding, the grains are conditioned. The desired moisture content is 16-17%. The cereal grains have a moisture content of 13-16%. In most cases, the cereal grains are thus moistened with 1 to 4% of water. This moistening can be carried out using steam and pressure, and takes up to 8 to 20 hours to complete.

[Osama Badr]

Blending
To obtain the desired grain composition of the meal or flour, some grains are mixed. This mixing process is referred to as blending.

كود: تحديد الكل

Blending
To obtain the desired grain composition of the meal or flour, some grains are mixed. This mixing process is referred to as blending.

[Osama Badr]

Grinding
After the conditioning step, the grinding process can be started. The grinding process is divided into two phases: the scrap phase and grinding phase.

كود: تحديد الكل

Grinding
After the conditioning step, the grinding process can be started. The grinding process is divided into two phases: the scrap phase and grinding phase.

[Osama Badr]

Scrap phase
During the scrap phase, the conditioned grains are divided into three segments, namely, the germ and bran, large parts of endosperm (middlings/ grouts), and a small amount of fine flour. The distance between the rollers, that are rotating in opposite directions, at different speeds, is reduced after each rolling step. Furthermore, the grooves in the rollers are becoming finer and after every step the whole is sieved.

كود: تحديد الكل

Scrap phase
During the scrap phase, the conditioned grains are divided into three segments, namely, the germ and bran, large parts of endosperm (middlings/ grouts), and a small amount of fine flour. The distance between the rollers, that are rotating in opposite directions, at different speeds, is reduced after each rolling step. Furthermore, the grooves in the rollers are becoming finer and after every step the whole is sieved.

[Osama Badr]

Brushing
The germs are separated during the scrap phase and the brans are further processed in a bran brushing machine, where any flour particles sticking to these parts are removed. These particles can be ground further down to flour using grinding rollers. The endosperm advances to the final phase: the milling/grinding phase.

كود: تحديد الكل

Brushing
The germs are separated during the scrap phase and the brans are further processed in a bran brushing machine, where any flour particles sticking to these parts are removed. These particles can be ground further down to flour using grinding rollers. The endosperm advances to the final phase: the milling/grinding phase.