Chapter 5: Wheat Flour Milling - Cereals & Grains Association

Elieser S. Posner, ESP International, Savyon, Israel

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WHEAT: Chemistry and Technology, Fourth Edition
Pages 119-152
DOI: https://doi.org/10./.005
ISBN: 978-1--55-7

Abstract

This chapter is, to a large extent, a continuation of the wheat flour milling chapter contributed by Bass () and is not intended to repeat all the information documented previously. Although the basic principles regarding wheat milling are described, the reader and student of milling should regard the information as additional information based on new research and development generated since the last edition. This chapter also includes new ideas regarding methods and technology, which are generated continuously in research institutions and in practice by flour millers.

Since the dawn of civilization, wheat has been ground to flour for baking using various technologies. The common denominator or objective of all “wheat processors” or millers was to crush the kernels to such a form that, when mixed with water, it would create dough to be leavened and baked by heat. As human taste evolved and therefore the products demanded from millers changed, objectives such as the separation of endosperm, bran, and germ became important. Various manuscripts describing the history of human civilization deal with the development of milling, from crushing wheat kernels by stones to the modern roller milling technology (Bass ). Since the end of the eighteenth century, when Oliver Evans set up the continuous flour milling process, many different control and automation levels have been implemented in the system, from wheat blending, cleaning, and grinding to flour blending and warehouse stock inventory.

However, most of the control and automation devices do not control the technological parameters of milling, which are based on the miller's knowledge, experience, and intervention skills. The twenty-first-century concepts of mill adjustments and fine tuning of equipment in the modern high-capacity flour mill are very precise, expressed in micrometers (μm) and milligrams (mg). New wheat varieties with different characteristics, even very minute ones, are reaching the mill, and the miller needs to observe the changes and make the necessary adjustments in the technical aspects of the operation. Since wheat is a commodity, the standards for it relate only to appearance and purity, neither of which affects its processing characteristics. Present and future trends of increased plant capacities, automation, and sophistication require a change in the wheat marketing system so that it is based also on processing quality characteristics. To create a market for wheat based on milling quality, proper evaluation and segregation must start at the first collection point, at the country elevator. Around the world, differences in wheat trading specifications still exist that differ in methods for grade evaluation and require different test results, such as for moisture content. Many countries report wheat and flour at dry basis. Canadians report wheat at 13.5% and flour and semolina at 14%, and the United States reports wheat at 12% and flour and semolina at 14%. Similar quality classification and reporting systems should be agreed upon among countries and will be an advantage to traders and processors.

The technological challenge of separating the three main parts of the wheat kernel (endosperm, germ, and bran) as efficiently as possible is complex because of the kernel shape, the crease, and the aleurone layer (the latter is considered botanically as endosperm but is difficult to separate from the bran). The efficiency of separation is estimated by calculating the amounts of the various end products. The amount of flour recovered while its qualities are kept at specified levels is usually expressed as “flour extraction” and can be expressed in a number of ways. The more common methods of calculating flour extraction are based on dirty wheat to the mill, wheat to first break, or the total products from the milling operation. All values can be expressed on an “as is” moisture basis or corrected to a dry moisture basis. Periodically, flour extraction is calculated based on measurements with a full accounting of all stocks on the premises, “all wheat in,” and “all mill products out” during that period. Each of the methods has its merits and advantages in flour milling and generates information for different purposes. Determination of total product extraction is advantageous in controlling and evaluating technical adjustments and changes in the process.

With the dry milling process, it is not possible to achieve optimum separation of the endosperm, bran, and germ parts. Accordingly, the objective remains to get as close as possible to the optimum. The miller needs to consider wheat shape, size, texture, density, and chemical content among the characteristics that dictate the adjustments needed in the milling process in order to achieve the best possible results. The milling is also substantially different when different kinds of wheat (e.g., soft, hard, or durum) are ground, and the process is designed and adjusted differently for each of the wheat varieties. In the last few decades, new white and especially hard white wheat varieties have been grown and have gained popularity because they provide millers with a higher extraction rate than red wheat does.

Globalization of wheat milling technology is developing and is exemplified in the similar design concepts of new mills around the world. Machine designs from different engineering companies vary mainly in hygiene, special adjustment and control features, ease of access and maintenance, noise level, and durability. This chapter does not include milling equipment pictures but only schematic drawings of machines and processes where it is necessary to understand their function or a process that needs elaboration. The reader is encouraged to use the websites listed at the end of this chapter to get firsthand information and pictures of the equipment from various mill engineering companies.

With the growing demand for high-quality flour, choosing the best flour mill machine in is crucial for businesses looking to improve efficiency, production capacity, and product quality. Whether you're starting a new milling operation or upgrading existing equipment, this guide will help you understand the key factors when selecting a flour milling machine and explore the latest industry trends.Get Details

What Makes a Flour Mill Machine the Best in ?

When selecting a flour milling machine, certain features can significantly impact production efficiency and output quality. The best machines in should have:

1、High milling efficiency, maximizing output while reducing energy consumption

2、Advanced automation with smart control systems to ensure consistent flour quality

3、Versatility to process various grains, including wheat, corn, and rice

4、Durability and reliability with high-quality materials and precision engineering

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5、Compliance with food safety standards to meet global hygiene regulations

Top Flour Mill Machine Models in

Some of the most popular flour mill machine models in the market include:

Industrial Wheat Flour Milling Machines designed for large-scale production, ensuring high flour extraction rates and optimal efficiency

Corn Flour Milling Equipment for processing corn into fine flour or grits with minimal waste

Small-Scale Flour Mill Machines that provide cost-effective milling solutions for startups and small businesses

Complete Flour Milling Systems that integrate grain cleaning, milling, and packaging for seamless operation

How to Choose the Right Flour Mill Machine

Before investing in a flour milling machine, businesses should consider several key factors:

1、Production capacity, ensuring the machine meets the scale of operation, whether small-scale or industrial flour production

2、Automation level, as fully automated flour mill machines can enhance efficiency and reduce labor costs

3、Energy consumption, as modern energy-efficient models help lower operational expenses

4、Maintenance requirements, with a focus on machines that require minimal maintenance while ensuring long-term reliability

5、Budget considerations, balancing cost and quality to maximize return on investment

Future Trends in Flour Milling Technology

The flour milling industry is constantly evolving, with new technologies shaping the way flour is produced. AI-powered milling systems are becoming more common, using intelligent automation to optimize production and improve efficiency. Sustainability is another growing focus, with energy-efficient designs reducing both environmental impact and operational costs. Customization is also gaining importance, as more manufacturers offer machines tailored for specific flour types, such as whole wheat or gluten-free flour.

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