Process flow of stone mill
Process flow of stone mill
The stone mill is an improvement on the traditional mill, which uses electricity instead of manpower, and the speed is slow to retain the nutrition and taste of wheat.
1. Raw materials:
Wheat is composed of three parts: wheat germ, endosperm, and wheat husk. The percentage by weight of each part is: endosperm 82-85%, embryo 2-3%, wheat husk 12-14%. Endosperm contains a lot of starch and gluten, which is partly composed of protein. It is the main raw material for making bread, cakes and other foods. Wheat bark is rich in dietary fiber, which is an essential nutrient element for the human body.
2. Clean up:
It is mainly to clean up the impurities in the wheat, such as straw, sand, stones, damaged wheat, velvet and weed seeds, which affect the flour yield. Usually, an air sieve combined with a vibrating screen is used to remove them.
3. Moisture adjustment:
Due to the different moisture content and physical properties of wheat in different varieties and different regions, some are dry and hard, some are wet and soft. After cleaning, moisture adjustment must be carried out to make it reach the optimum moisture content. The purpose of water regulation: ① Make the wheat absorb a certain amount of water, and the protein and starch in the endosperm will be displaced due to the different speed of water absorption. Loose endosperm for easy crushing.
②The skin absorbs water and becomes tough, and it is not easy to be broken during grinding. so as not to affect the powder. ③ Make the process stable.
4. Moisturizing wheat: (Wheat after watering or washing is stored for a period of time for moistening wheat)
Wheat after being soaked is stored for a period of time mainly to allow water to penetrate into the wheat kernels, and at the same time to make the water between the wheat kernels uniform, so that the wheat kernel skin layer and the endosperm are easy to separate, and the wheat skin is easy to grind. , so as to provide conditions for the whole process to be good and stable and the moisture content of the finished product to be up to standard. Due to different weather, regions and different wheat varieties, the wheat moistening time is generally 30-48 hours, and the optimum moisture content of the milled wheat for stone-milled flour is 13-14.5%. Durum wheat moistening time and grinding moisture are generally higher than those of soft wheat.
5. Stone grinding and sieving
The complete set of stone grinding equipment grinding powder is a work that is tireless and repetitive, and needs to be ground one by one, sieved one by one, and cycled back and forth. Stone grinding surfaces are different from modern mechanical grinding surfaces. The biggest feature of stone mill flour is low-speed and low-temperature grinding, which avoids the high temperature generated by high-speed rotation and destroys the nutrients contained in the flour, and retains the protein, gluten, carotene, carbohydrates, calcium and phosphorus in wheat to the greatest extent. , iron, vitamin B1, B2 and other nutrients, the minerals contained in the stone mill itself are naturally rubbed with the raw materials, and the mineral elements and the nutrients of the raw materials are naturally mixed and integrated. Stone-ground flour retains the original flavor of wheat. Various pasta made with stone-ground flour has a soft taste, rich wheat aroma and higher nutritional value. It is a truly natural and green healthy food.
6. Classification:
Stone-ground flour can be divided into ordinary stone-ground flour, stone-ground dumpling powder, stone-ground whole wheat flour, etc. 7. Packaging:
Stone-ground flour is best packaged in a vented bag for easy storage.
