Wholemeal Wheat Flour Processing Machine

Introduction

Whole-wheat flour or wholemeal flour derived by grinding or mashing the whole grain of wheat. Whole-wheat flour is used in baking of breads and other baked goods. The whole-wheat flour includes the core and the bran, and have unique wheat flavor and more complete nutrition. It is typically mixed with lighter "white" unbleached or bleached flours to restore nutrients, especially fiber, protein, vitamins in the white flours that can be lost during milling and processing.

The whole wheat flour processing machine is specially designed for the production of whole wheat flour. It consists of different types of machines, the most important of which is the roller mill.

The roller mill is mainly composed of a grinding roller, a sieving machine, a transmission structure, a frame and other parts. The grinding roller is made of chilled alloy cast iron, with sufficient hardness and strength on the surface, and good thermal conductivity. There are two types of grinding rollers: smooth grinding rollers and toothed grinding rollers. The tooth-shaped grinding roller has high grinding efficiency, saves electricity, and is used most, but it is necessary to clean up the flour attached to the roller in time to avoid affecting the grinding efficiency.

When the mill is working, the material flows from the hopper to the slow roller through the flow regulating plate, and then the material is sent between the fast and slow rollers by the slow roller. The surface of the roller has fine teeth with a certain angle, which has a strong grinding ability. The material is crushed under the pressure of two grinding rollers; and due to the different speeds of the two grinding rollers, the material is also subject to great shear between the grinding rollers. The cutting force causes the material to be further crushed. The ground material enters the circular sieve through the outlet under the grinding roller, and under the action of wind and brush, the fine flour flows out through the sieve from the outlet. The bran residue flows out from the bran outlet at one end of the round sieve and is sent to a hopper for further grinding to obtain whole wheat flour. For wheat, it is usually sufficient to grind 5 times.

Technical Parameters

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