1, raw materials: wheat consists of three parts: wheat embryo, endosperm and wheat husk. The percentage of each part by weight is: endosperm 82-85%, embryo 2-3%, wheat bran12 ~14%. Endosperm contains a lot of starch, and some gluten composed of protein, which is the main raw material for making bread, cakes and other foods. Wheat bran is rich in dietary fiber and is an essential nutrient for human body.
2. Cleaning: It is mainly used to clean the impurities in wheat, such as straw, dust, stones, damaged wheat, fluff and weeds seeds, which affect the flour yield. Usually, it is removed by air screen combined with vibrating screen.
3. Water regulation: Due to the different water content and physical characteristics of wheat in different varieties and regions, some are hard and some are wet and soft. After cleaning, water must be adjusted to reach the optimum water content. The purpose of water regulation is: ① to make wheat absorb a certain amount of water, and the protein and starch in endosperm are displaced due to the different water absorption rates. Make endosperm loose and easy to crush. (2) make the epidermis tough by absorbing water, and it is not easy to break when grinding. So as not to affect the powder quality. (3) make the process stable.
4. Moistening wheat: (The wheat soaked in water or stored for a period of time is moistened wheat) The wheat soaked in water is stored for a period of time mainly for water to permeate into the wheat grains, and at the same time, the water between the wheat grains is uniform, so that the wheat husk is easy to separate from the endosperm, and the wheat husk that is easy to grind is free from crushing and affecting the flour quality due to the increase of toughness, thus providing conditions for the whole process to be good and stable and the finished product moisture to meet the standard. Due to different weather and regions, the wetting time of different wheat varieties is generally 30-48 hours, and the optimum moisture content of the ground wheat by the stone mill flour mill is13-14.5%. The wetting time and moisture content of hard wheat are generally higher than that of soft wheat.
5, stone grinding and sieving
Grinding with stone mill is a repetitive work, which needs grinding step by step, sieving step by step and circulating back and forth. Stone grinding is different from modern mechanical grinding. The biggest feature of stone mill grinding is low-speed and low-temperature grinding, which avoids the high temperature generated by high-speed rotation from destroying the nutrients contained in flour, and retains various nutrients such as protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B 1, B2, etc. in wheat to the greatest extent. The minerals contained in the stone mill naturally rub against the raw materials, and the mineral elements naturally mix with the nutrients of the raw materials, making them seamless. Stone mill flour retains the original flavor of wheat, and all kinds of pasta made of stone mill flour are flexible in taste, rich in wheat flavor and higher in nutritional value, and are truly natural and green health foods.
6. Classification: Ground flour can be divided into ordinary stone mill flour, stone mill jiaozi flour, stone mill whole wheat flour and so on.
7. Drying: Stone milling flour is low-speed grinding, which consumes low water content in flour and does not add any additives, so the produced flour needs to be dried, so that the water content is reduced and it is easy to store.
8. Packaging: It is best to pack the stone mill flour in ventilated packaging bags for easy storage.
The production capacity and configuration of equipment are different, so the cost can't be said in a word.