Weak Flour Processing Machine

Introduction

Weak flour is a flour with a W-index of 90-160 and a protein content of 9%-10%. It is often used in cookies and cakes because it helps to expand the volume of the weak and make it fluffy. In addition, it makes cakes easy to shape and has a flat surface.

After the wheat grains are cleaned and water adjusted, the endosperm is separated from the wheat germ and bark, and then the endosperm is ground into powder. After that, different grades of flour are prepared according to consumption needs. Sometimes it must be processed with flour to make various special flours.

The wheat grains received by the flour mills must be removed before they can be milled due to various impurities mixed in during harvesting, storage and transportation. The wheat will pass through the wheat washing machine, vibrating screen, magnetic separator, stone remover and other equipment to separate the impurities from the wheat. After cleaning, the wheat grains must be moisture-regulated, that is, dry the high-moisture content, and add water to the low-moisture content to achieve the most suitable moisture content in order to have good milling properties. The processed wheat will be transported to the milling system for grinding. The whole system includes skin grinding, slag grinding, core grinding and corresponding sub-systems such as classification and powder cleaning, forming a continuous production process. During the grinding process, different parts of wheat such as bran, dregs, and cores will be separated and ground separately to obtain different qualities of flour. Usually, different qualities of flour are mixed to obtain flour with a specific flour extraction rate. The higher the extraction rate of flour, the higher the wheat husk and ash content. Too high flour extraction rate will affect the quality of flour.

Technical Parameters

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