1. Drying wheat. After wheat is harvested from the field using machinery, it must go through the first process of drying the wheat. Drying the wheat mainly uses light and temperature to evaporate the moisture in the wheat, which is conducive to preservation and prevents mildew or germination. At the same time, it is necessary to dry the wheat during the drying process. Clean up some chaff, which is the husk of the wheat.
2. Sift the wheat. After the wheat reaches the mill, it must be poured into the machine for screening. This mainly involves screening out the dust, pebbles, etc.
3. Add water to moisten the wheat. During the process of sifting wheat, an appropriate amount of water must be added to moisten the wheat. Some friends have questions. Drying wheat evaporates water. Why do we need to add water at this time? This is because adding water to wheat can improve the toughness of the wheat husks and reduce the mechanical strength of the wheat endosperm. When grinding, the wheat husks should not be ground into small pieces, which will affect the flour quality. It can also reduce the wear on the flour mill, reduce losses and energy consumption.
4. Let the wheat sit quietly. The wheat that has been added with water should be put into a woven bag and left to rest overnight, which means that the water can be completely penetrated and moistened into the wheat to prepare it for grinding the wheat the next day.
5. Grind wheat. When I came to the flour mill again the next day, I poured the wheat directly into the flour grinding machine. In modern flour mills, a pit is dug next to the machine, and the flour mill automatically sucks in the wheat for grinding.
6. Stir the flour to catch the wheat bran. Since water is added to the wheat in the previous process, the ground white flour needs to be turned manually. This can make the water in the flour evaporate and avoid getting damp and reducing the shelf life of the flour after being directly bagged. Another opening is to pick up the wheat. Bran is the outer shell of wheat.