Grinding methods. Products with different grinding methods

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2023 February

    Medium Digital

    Cereal processes > Cereal and milling science


    Scope & contentBy Rabia Tiryaki, MSc, Bastak İnstruments, Turkey

    Wheat and wheat products are the raw material of many foodstuffs such as flour, semolina, bran, crumbs, gluten, germ and starch. It is estimated that there are 15 species and around 30 thousand wheat varieties. Economically, wheat varieties are divided into three; durum (triticum durum), bread (triticum aestivum) and biscuit (triticum compactum). Bread, pasta, biscuits, cakes and crackers with high commercial value are obtained from wheat and milling products with different characteristics.

    Milling techniques can be analysed under the headings of dry, semi-wet and wet milling. The purpose of dry milling is to produce high quality refined or whole grain flour. Dry milling, or milling in general terms, involves the processing of cereal products, especially wheat, which are annealed in the 14-18 percent moisture range, into flour or semolina, more often using roller milling systems.

    In the milling industry, the main objective is to provide the customer with a product of specific quality and to efficiently separate the main parts of the wheat grain (bran, embryo and endosperm). For producers who process wheat into the final product, quality is the chemical, rheological, physical and physicochemical properties that best suit the product.

    Maintaining the stability of important criteria for milling such as ash, yield and capacity is important for the sustainability of mill performance. Factors affecting the grinding performance in the mill are the distance settings of the rolls used in the grinding process, sandblasting of the lyso rolls at certain intervals and sieve performance…Read more


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