Transforming wheat into flour. The numerous and varied tools for preparing laboratory samples

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2022

    Medium Digital

    Cereal processes > Cereal and milling science

    Scope & contentBy Olivier Le Brun, Product & Application Specialist, Chopin, France

    The transformation of wheat into flour is a key step in many laboratory analyses (Alveograph, Mixolab, Farinograph, for example) and in many unique manufacturing processes of different baked goods (breads, cookies, crackers).

    The tools used to transform wheat into flour are numerous and varied, and it is not always easy to find one's way.

    Based on the type of flours produced, it is nevertheless possible to classify these tools in three main categories, which are grinders, laboratory mills and pilot mills.

    The primary objective of a laboratory mill is to produce flours intended to undergo laboratory analyses such as Alveograph, Mixolab, Farinograph, or Extensograph tests, which will often be the support for commercial transactions based on international standards.

    The primary qualities of a laboratory mill must therefore be repeatability and reproducibility. In order to achieve this, the milling diagram must be fixed, and correspond to a good compromise: it must be long enough to produce a sufficient quantity of flour that is sufficiently representative of an industrial milling process…Read more.


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