Flour Mill Plant Design-Wheat Flour Milling Plant Layout
Why Choose Zhengzhou Double-lion Grain and Oil Machinery Co.,ltd
Our plants were designed by Henan University of Technology engineers after undertaking a thorough analysis of flour milling process from all over China. Thanks to their compact structure, competitive prices and easy operation, our flour plants enjoy high reputation in the global market.
Concrete or Steel Flour Mill Plant Design?
When it comes the mill building itself then we really have just two options, concrete or steel. Concrete is invariably the favored option since raw materials are almost always available locally and with reasonable supervision local labor can be built such a wheat flour milling building.
Steel Vertically Constructed Flour Mill Plant
Advantages: sifters are set up on the upper part of the mill. Feed stock passes through the sifters, and slides into the mill instead of being pneumatically transported by a blower. This decreases the power consumption while making it easier to operate the machine.
Wheat Flour Milling Process
A number of steps in the milling process enhance product integrity
When it is time to mill the grain it moves from the bottom of the silo/bin through conveyors to the top floor of the mill where the cleaning process begins.
Cleaning the wheat -The first milling steps involve equipment that separates grain from seeds and other grains, removes foreign materials that might have originated during the farmer’s harvest such as metal, sticks, stones and straw; and scours the kernels of wheat. It can take as many as six steps. The machines that clean the grain are collectively called the cleaning house.
Magnetic separator–The grain first passes by a magnet that removes ferrous metal particles. It will pass through other metal detectors after milling to ensure that no metal pieces are in the finished product. Magnets are also positioned throughout the milling process and at the last step prior to load-out.
Separator-Vibrating or rotating drum separators remove bits of wood, straw and almost anything else too big or too small to be the desired grain.
Aspirator–Air currents act as a vacuum to remove dust and lighter impurities.
De-stoner–Using gravity, the machine separates the heavy material from the light to remove stones that may be the same size as the desired grain.
Now the wheat is ready to be conditioned for milling. This is called tempering. Moisture is added in precise amounts to toughen the bran and mellow the inner endosperm. This makes the parts of the kernel separate more easily and cleanly. The length of soaking time can range from 6-24 hours. The time and temperature depend on the type of wheat and its moisture level. Temper water may be treated with ozone or chlorine to maintain sanitation in this wet environment during the tempering process.
The wheat kernels are now ready to be milled into flour. The modern milling process is a gradual reduction of the wheat kernels through a process of grinding and sifting. The millers’ skill is analyzing the wheat and then blending it to meet the requirements of the end use. This science of analysis, blending, grinding, sifting and blending again results in consistent end products.
Wheat kernels are measured or fed from the bins to the “roller mills”, corrugated cylinders made from chilled steel. The rolls are paired and rotate inward against each other, moving at different speeds. Passing through the corrugated “first break” rolls begins the separation of bran, endosperm (starch) and germ.
There are about five roller mills or breaks in the system. Again, the goal is to remove the endosperm from the bran and the germ. Each break roll must be set to get as much pure endosperm as possible. The “break” rolls, each have successively finer corrugations. In some mills double high roller mills eliminate elevating and sifting the product between two successive passages in the milling process, thus increasing efficiency.
The broken particles of wheat are elevated through pneumatic tubes and then dropped into huge, vibrating, box-like sifters where they are shaken through a series of bolting cloths or screens to separate the larger from the smaller particles. Inside the sifter, there may be as many as 27 frames, each covered with either a nylon or stainless steel screen, with square openings that get smaller and smaller the farther down they go. Up to six different sizes of particles may come from a single sifter. Larger particles are shaken off from the top, or “scalped,” leaving the finer flour to sift to the bottom.
Bleaching the flour
Toward the end of the line in the millstream, if the flour is to be “bleached,” the finished flour flows through a device that releases a bleaching-maturing agent in measured amounts. This duplicates the natural oxidation that occurs when flour is allowed to naturally age as in the old days when flour was stored for a few months. This whitened the flour and improved its baking characteristics. The modern bleaching process simply duplicates this natural oxidation process, but does so more quickly.
Finished Product Testing
After milling, lab tests are run to ensure that the flour meets specifications. Millers also conduct routine monitoring of indicator natural organisms. Although dry flour does not provide an environment that is conducive to microbial growth, it is important to understand that flour is a minimally processed agricultural ingredient and is not a ready-to-eat product. Flour is not intended to be consumed raw. The heat processes of baking, frying, boiling and cooking are adequate to destroy any pathogens that may be present in flour and reduce the potential risk of food borne illness.
Large scale flour mill plant usually adopts story structure construction. We can provide you with turnkey projects from manufacture to delivery, installation, debugging and staff training.
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How to Get in Touch with Zhengzhou Double lion Flour Mill Manufacturer
Email: [email protected]
Whatsapp: +8613849022317 (Sophia)
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Add:Lotus street NO.100,Hi-tech development zone, Zhengzhou, Henan, China.