The process of flour production
The wheat is driven to the winnow through an elevator after unloading into the barn and goes back into the wheat silos after separating the wastes; this process is repeated. After winnowing, the wheat goes into the sand stuck, and the rocks, dirt and excess skin are removed; then it goes into an automatic equiponderant machine to moisten the wheat. The dampened wheat is slept 14 to 24 hours and then goes into the valse for grinding after the sleep process to separate the wheat from the kernel. Finally the flour produced is stored by the blower inside the silo.
The flour is one of the food products which plays an important role in family food basket. The flour is a powdery substance that is produced from corn or other starch. Generally, what is better known to us as flour is the wheat flour. In addition, maize flour, peas, barley, rice, buckwheat, etc are provided. The most important element of the flour is starch which is a subset of carbohydrates. The wheat flour is commonly used for bread and pasta. It has several uses due to its unique properties. Several types of flour in the factory are:
- White flour which is produced from the central part of the endosperm.
- Star flour which is produced from the endosperm and some bran.
- Taftoon and lavash flour which is produced from the endosperm.
- Macaroni flour which is produced from a kind of wheat called “durum”.