Wheat is passed through a series of machines that apply the principles of particle size and density separation.
Foreign materials such as metal, sticks, stones, straw, seeds and other grain are removed in steps by a magnetic separator, vibrating screens, a destoner, a disc separator and a scourer.
Sieves remove contaminants larger than wheat kernels as well as finer contaminants such as sand. In addition, air is used to remove plant material that is lighter than the grain.
After cleaning, the wheat is tempered prior to be milled. In this stage, the moisture content of the grain is increased by adding water and by allowing the grain to sit for a period of time.
Wheat is milled to remove the bran and germ and reduce the wheat kernel to flour to be used in various baked and nonbaked goods.
In general, 100 pounds of wheat will produce 72 pounds of flour. The aimed of white flour milling is to extract a maximum amount do endosperm from the wheat berry in as pure a form as possible.
The wheat is passed through a series of machines to break open the wheat kernels and reducing of the endosperm by grinding to obtain the final product – plain flour.
Additives of less than 1 weight % are added to the flour by a mixing process.
Family four for retail sale is packed in 5, 10, or 25 pound bags. Bakery flour may be packed in 50 or 100 pound bags or shipped in bulk trucks or railcars.
Wheat cleaning and milling
