Advantages and disadvantages of wheat peeling and flour making

1. The principle of wheat peeling and flour milling technology.

According to the structural characteristics of wheat grains, wheat peeling and flour milling are to peel off the cortex, which accounts for 70% of the total amount of wheat outside before grinding, leaving a relatively pure "refined wheat", and then grinding and processing it into flour. Because most of the wheat husks have been stripped, and then the wheat skin and endocarp in the wheat grain are separated from the endosperm, which greatly reduces the task of stripping and scraping, reduces the possibility of wheat husks mixed into wheat flour, and provides conditions for maximizing the quality of wheat flour.
Wheat Grains
2. Cleaning technology and equipment for wheat peeling and flour milling.

The cleaning process of wheat peeling and milling is as follows: raw wheat, sifting, gravity grading destoner, selection, moisture, sifting, spraying, moisture bin, magnetic separator, peeling, air selection, vibrating dampener, magnetic separation, net wheat bin, and IB mill.
flow sheet of wheat cleaning and flour processing
The key equipment of wheat peeling and flour milling: 1. Vibrating moisture dampener. After adding water, the wheat is stirred slowly in the vibrating machine body, and is fed from the inlet port to the outlet port. Because vibration destroys the surface tension of water, water can be absorbed quickly, and correspondingly reduces the moistening time. (2) wheat peeler. Under the action of high-speed airflow, wheat grains rotate and roll in three-dimensional, which makes the cortex peel off the wheat grains more completely. The whole peeling process consists of magnetic separation, constant temperature, atomizing water, rapid conditioning, air separation, peeling and screening.
Wheat and the husk
3. Advantages and disadvantages of wheat peeling and flour making.

Compared with traditional flour milling technology, wheat peeling and flour milling technology has obvious advantages. With the help of machinery, it strips and scrapes wheat, removes several layers of wheat skin with low toughness and strength, and then grinds and extracts wheat flour after stripping and scraping, so as to achieve the purpose of rational and economic utilization of wheat resources. The use of wheat peeling technology and improved flour milling technology can improve the flour-making efficiency. The yield of low ash wheat flour and crude flour in the centrifugal grinding system can be increased by 2%. At the same time, the sand impurities mixed in the outer skin can be removed, and the service life of the tooth roll of the mill can be greatly improved. Since 70% of the wheat husk has been removed in the cleaning stage, the back road flow can be enlarged appropriately and the production capacity can be increased by about 10%.

Because the bran source mixed with wheat flour can be reduced by 60%~70% by stripping wheat husk ahead of time, the ash content of wheat flour can be reduced, and the color of wheat flour can be improved, which lays a foundation for improving the quality of wheat flour. By peeling, wheat not only removes a lot of dust, but also removes bacteria and fungi, and reduces the pollution of wheat flour such as pesticide residues. Using peeler instead of wheat washing, wheat beating, wheat scrubbing and surface treatment simplifies the cleaning process, saves about 80% of water and over 20% of equipment investment. In the process of flour milling, because the wheat cortex has been grinded off before entering the mill, the grinded materials can be classified and sifted to put forward more pure residue and wheat core. Therefore, the slag grinding system can be simplified, and the cleaning facilities with large volume, complex structure and large exhaust volume can be omitted.

After peeling, wheat cracks due to endosperm structure, loosening and holding waste heat, which is conducive to accelerating the penetration rate of water in the endosperm. After adding water for 2 to 4 hours, the purpose of moistening wheat can be achieved. It can effectively adopt the advanced technology of multi-export single-wheel dynamic moistening. The storage capacity of the dynamic wheat is only about 25% of the traditional process, and the wheat spray water process before grinding can be omitted. Peeling off the cortex and retaining the paste layer to the maximum extent is the unique feature of peeling and flour making process. The aleurone layer contains albumin and globulin. When the dough is fermented, they have the properties of enzyme coagulation. Therefore, wheat flour produced by peeling and flouring process is not only nutritious, but also has a larger volume of bread. According to the determination of alpha-amylase by experts concerned, the ratio of damaged starch content of the same raw material after peeling and traditional flour milling is 4:9, which shows that the starch damage caused by peeling is far less than that of traditional flour milling, thus greatly increasing the dough stability time and improving the baking performance of wheat flour.

Because of the special structure of wheat grains, it is impossible to completely peel and process the flour, and the drawbacks of wheat peeling and flour making technology are more prominent. Firstly, there is no obvious separation layer between cortex and endosperm, on the contrary, there is a close combination between them, which obviously can not peel off the cortex like the rice hulling method. At the same time, because the wheat grain has a groin which contains 1/4-1/3 of the whole epidermal tissue and irregularity of its shape, it is difficult to peel off the cortex including the groin without breaking the endosperm. Secondly, because of the uneven peeling, the wheat bark still retains seed coat, especially about 30% of the bran in the wheat groin needs to be removed in the flour road. 

Because the exocarp with high fibre content is peeled off, the bran entering the flour is thin and fragile, the Endosperm on the bran is difficult to scrape, and the seed coat with pigments is not peeled off. It is more difficult to separate from wheat flour than the traditional method. Mixing into wheat flour affects the color and ash. Thirdly, peeling and moistening part of the endosperm starch exposed, high viscosity, in case of power failure, public rest, wheat arching and caking which will result in difficulties in inter-flour processing. Because of the short road and strong grinding, the processing accuracy is low. When the Powder yield is less than 4% than that of foreign advanced traditional technology, the total ash content is higher than 0.1%. Because of the distinct structure of wheat and brown rice, it is easy to strip the outer skin of wheat grain, excluding wheat furrows. It is difficult to strip the outer skin completely without harming the endosperm. The control of watering and moistening before peeling still needs to be improved. Some peeling machines will inevitably block the screen, reduce the rate of leaking wheat or peeling, and arching of storage barn. All of these need to be improved by automatic control technology. The change of wheat grain properties after peeling and the subsequent research on the technical characteristics and technological settings of grinding rollers need to be further improved.

For more technology or information of wheat cleaning and wheat flour processing, 
please contact us technicians by email: jane@hdfmill.com
Whatsapp/Mobile/Wechat: +132 2344 2174 +139 3305 7265.


Hongdefa team visit Congo for corn milling machines On 23th to 27th March 2019.

Congo (DRC), the full name of the Democratic Republic of the Congo (French: République démocratique du Congo), formerly known as Zaire (French: Zaïre), is a country in central Africa and the second largest in Africa and the eleventh in the world. Congo (Golden) has a land area of about 2.345 million square kilometers and a population of more than 77 million. It is also the country with the largest French-speaking population in the world. 
Congo flag
Fufu is the main staple food for Congo people. Even in one country, people’s favor for corn flour is different. For example, people in Kinshasa like super fine corn flour like Uganda fine Ugali flour. But people in Lubumbashi more like super white corn four with a bit of thickness like Zambia maize flour.
Fufu made by super white maize flour
50t/24h corn flour mill machine in Congo
With the continuous awakening of people's business consciousness, the rapid development of cities and the growing demand for corn flour, savvy Congolese found that the corn flour industry has great commercial development potential.
So now more and more businessmen tend to invest in the cornflour industry.
75t/24h corn milling machine being manufactured in China factory for Congo client.
Hongdefa has been in flour milling machine since 1982. We have 10engineers who have more than 30years experience in this business. China First Export flour mill machine to Africa is installed by our Engineer MR. Guo 40years ago
We have installed many sets of flour mill machines like Brazil, Argentina,Bolivia,Haiti,Venezuela, Costa Rica,Djibouti, Ethiopia, Kenya, Tanzania, Mozambique, Zambia,Rd Congo, South,Africa,Zimbabwe, Uganda, Nigeria, Burkina Faso,Ghana,Togo,Benin,Senegal,Angola,Egypt, Algeria,Vietnam,Malaysia,Uzbekistan,
Afghanistan, India, Pakistan etc.
Hongdefa clients all over the world
1500t/24h corn mill in South Africa
500t/24h wheat flour making the machine in Ethiopia
300t/24h wheat milling plant in Afghanistan
240t/24h maize milling plant in Zambia
Hongdefa will visit Congo from 23th to 27th March 2019.

Please kindly contact us by tel/WhatsApp +86 132 2344 2174 for arranging a meeting appointment for corn flour mill machine.

Contact Hongdefa and start mill plan in Congo now.


Some Measures For Prevention And Control of Pests In Flour Factory

During the hot and humid seasons, flour pests breed fastest and most vigorously. The biggest headache for flour mills is the problem of flour insects. Not good pest control, not only affect the quality of products, but also have a certain negative impact on economic efficiency, and then on the flour pest control problem, to share with you.

The first is the cognition of mealworms.
Mealworms are mainly Tribolium castaneum, and their developmental stages are divided into four stages: Egg, Larva, PUPA, and adult. The optimum developmental temperature was 27 °c 30 °C and the relative humidity was 70 %. The life cycle of Tribolium castaneum was about 40 days under the condition of 29 °C, 75% relative humidity and whole wheat flour. Each female can lay more than 300 eggs in a lifetime. The rapid growth and reproduction of these insects make it difficult to prevent and control insect pests in flour mills.

Next is the place where the insects breed: in addition to the high temperature and humidity environment needed for the pests to grow and reproduce, they also need the relevant environment, which is generally not easy to clean up, such as the bottom of the barn, the strangler, the corner of the wall, etc.  These static areas, which are not suitable for removing the remaining flour, are the best breeding grounds for flour mealworms.
Wheat flour
Maize Meal
1. Shorten storage life.
Make a more practical sales plan, flour production, timely distribution. The shorter the storage period of flour, the less likely it is to breed insects. The disadvantage is that it is difficult to forecast the market uncertainty, and to some extent, it is easy to affect the sales plan and the total sales.
Maize flour and maize grits
2. Hygienic pest control.
The summer production workshop does not leave dead space, does not give the space which in the flour insect eggs propagates. To do after the shutdown, the equipment and pipes to empty the surplus materials, although it will cause some cleaning powder, but mainly destroyed the root causes of insect breeding, to a large extent, the control of insect pests. Workshop and storeroom should be well ventilated because flour has inhalation effect, so must make air circulation, storage of flour around the environment, can not smell, off the wall to reduce flour contamination rate, reduce the breeding of insects and rats. The advantages of this method are green and low cost.
Bakery flour
3. Low-temperature pest control.
Low-temperature pest control. The ideal temperature for flour storage is 18 ~ 24°C, and the metabolism of insects can be reduced by too low temperature, so as to control pests. Therefore, the storage of flour environment to the right temperature and humidity, flour will change its moisture content according to the temperature and humidity of the environment, the greater the humidity, the water content of flour increase, easy to caking, speed up the breeding of insects. The higher the temperature is, the faster the flour will mature and the faster the insects will breed. However, the disadvantage of low-temperature storage is the high cost.

4. Drying and killing insects.
We all know that dry flour with less than 13% moisture is not easy to breed insects. Therefore, using flour drying method, drying flour with high moisture content to 14% or less of the specified moisture content will reduce the breeding environment for flour insects Now there are domestic manufacturers using this technology. The advantages of this technology are to reduce the risk of pests and to improve the quality of flour, but it needs the support of a large market of special flour because the reduction of water means the loss of economic benefits.
Dead Bugs
5. Drug Fumigation and inert gas pest control.
Drug Fumigation and inert gas pest control. Centralized shutdown in summer, after doing a good job to clean the machine sealed work, please have the national fumigation qualification of professional fumigation units of the production equipment for professional chemical fumigant. The advantage of this method is to completely kill most of the eggs, the disadvantage is that the fumigation cycle is too long, affecting market sales. If the use of inert gas fumigation will avoid the above trouble, but the cost is also high. Now many organizations are experimenting with inert-gas Nitrogen Packaging, which shows that nitrogen can suffocate pests, can be filled in closed production plants after a shutdown, or can be filled in flour bags To prevent the breeding of insects.
Drug Fumigation
In short, the elimination of pests in flour is a comprehensive control work, mainly based on prevention, integrated control.
Hongdefa Machinery had so many customers in Africa for maize milling machines and wheat flour milling machine.
It is a high temperature in most Africa countries. So it is a very important thing to kill pets in the factory.
So many cockroaches in the production line. But our machines can remove them by cleaning machines and we also pay a lot of attention for it, in our design of the machine, we use the special machine for killing the worm egg and so on.
Our customer is happy with our service for flour milling machines

Some customers should pay a lot of attention to the mouse. They will break the cables and PLC control system wire. And bring a big problem for stopping the machines. So when you take the correct way to kill them. It is very good for developing the business.
Customer visiting
We always do our best support to the customers who need the maize milling machines and wheat flour milling machine. And most welcome contact with Hongdefa.
Contact: Ms. Jane Liu
Cell/Whatsapp: +86 132 2344 2174
Website: www.hongdefa.com