1. Flour is a type of powder that is ground from wheat. According to how much protein is in the flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in most parts of northern China. There are many varieties of food made from flour, with many different patterns and flavors.

2, the process of grinding wheat into flour: wheat grain purification: wheat sieve sieve to remove the wheat stalks, broken skin, stones, twine and other debris; with the wheat machine to remove barley, oats, rye husk particles; with the wind separator, according to the specific gravity of the difference between the dust husk shells and other light impurities; magnet to remove the magnetism of the metal; with the washing machine to remove the sand and gravel and non-magnetic metal impurities; with the friction of the dry machine to remove the wheat on the dirty texture; with the washing machine cleaning dirty quality; use the wheat washing machine to clean the small hair clusters and attached dirt on the wheat grain.

3, hulling: after purification of the wheat grain soaked in water for 18 to 72 hours will become tough, bran is easy to separate from the grain. The grains are easy to grind, and the malt becomes flat and easy to be sieved. The water is added by spraying it in a mist several times. For the same purpose, the temperature of the wheat grain is also regulated. The method is to heat the wheat grain to 42 to 45 ℃, and then cooled to the same temperature as the room temperature, and finally cleaned the particles, with the wind to separate the shells and grains, and sent to milling.

4, milling: wheat grains after selection and water temperature regulation, you can make the bran, endosperm and malt three separate milling. Because the endosperm and bran combined tightly, so the separation should be careful to minimize the damage, stripped clean, so as not to waste.