1. Cleaning: mainly cleaning the impurities in wheat, such as straws, stones and damaged wheat, which affect the yield of flour. The main equipment includes: threshing machine, stone removing machine, winnowing, selection, etc. According to the quality of wheat and flour milling requirements, various flour mills will have some differences.
2. Waterlogging: After wheat is cleaned, it needs to be waterlogged, so that the moisture content of wheat reaches a certain level, which can improve the toughness of wheat husk and reduce the mechanical strength of wheat endosperm, so that when grinding, the wheat husk should not be ground to pieces, which will affect the quality of flour, while the tempered endosperm will reduce the wear of grinding rollers of the mill and reduce energy consumption. Generally, high-gluten wheat needs more water, while low-gluten wheat needs less water.
3. Moistening wheat: Wheat with water should be stored in the wheat barn for a certain period of time, usually 8~24 hours, depending on the wheat variety and temperature. High gluten wheat generally takes longer, and it takes longer to moisten wheat in winter. Wheat soaked and moistened is called ground wheat, and the water content of ground wheat is controlled at 14~ 16%. If it is too high, it will affect the back screening mechanism.
4. Grinding and sieving: a distraction grinding system and a husking grinding system, wherein the wheat is crushed into big bran, small bran, big endosperm, small endosperm and coarse powder by a mill, and then different materials are ground by different mills, and sieving and cleaning are simultaneously performed. This is a very complicated process, which needs to be adjusted by an experienced powder maker to achieve the best effect. Finally, flour (1~3 kinds), coarse bran and fine bran were obtained.
5. Flour blending: Due to the demand of special flour, a kind of flour ground by wheat often can't meet the customer's requirements. By mixing different wheat flours in a certain proportion, various flour properties of the finished flour can be adjusted to meet the customer's requirements.
Finally, packaging.
Equipment configuration, production capacity and technology are different, prices are often different, and profits and peers are different, so we can't talk about it in a word.