Flour mills wheat MILLING

Milling Technologies

After the cleaning and the conditioning processes, the wheat is ready for the milling operation.

The milling process has the purpose of separating the external tegument (bran) from the starchy endosperm and reducing the clean and conditioned wheat into flour or semolina. The main difference between flour and semolina lies into the product dimension: the flour is a tiny and impalpable product, while semolina is a granular product. The following machines can be employed both for hard and soft wheat milling process, by only changing type of configuration: rollermills, plansifters, purifiers etc. Other machines like detachers, finishers etc. are employed only for soft milling operation.

To be more clear, the configuration of the milling process depends on:

  • the dimensional characteristics of the product;
  • the use and number of purifiers;
  • the roller passage in which there is the main separation between endosperm and bran sections;
  • the use of tool machines (like bran finisher, detachers or finishers);
  • the use of superimposed rollermill;
  • the process with which the finished product is separated;
  • the general diagram planning.

The type of milled wheat and the equipment of various machines establish the final outcome given by milling process:

Soft wheat: flour, hard wheat semolina, waste flour, germ, red dog, straight run, pollard and bran.
Hard wheat: semolina, durum semolina, re-milled, waste flour, red dog, straight run, pollard, bran.


Milling Equipments:

Pasta Equipment:

Packaging Equipment: