{"id":789,"date":"2016-02-01T19:22:54","date_gmt":"2016-02-01T19:22:54","guid":{"rendered":"https:\/\/ardefasa.com\/en\/?page_id=789"},"modified":"2016-02-01T19:32:32","modified_gmt":"2016-02-01T19:32:32","slug":"the-process-of-flour-production","status":"publish","type":"page","link":"https:\/\/www.ardefasa.com\/en\/quality-control-unit\/the-process-of-flour-production\/","title":{"rendered":"The process of flour production"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_two_third-352b07ef7d3bc99b2e9f92e7a9e06bdb\">\n.flex_column.av-av_two_third-352b07ef7d3bc99b2e9f92e7a9e06bdb{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-av_two_third-352b07ef7d3bc99b2e9f92e7a9e06bdb av_two_third  avia-builder-el-0  el_before_av_one_third  avia-builder-el-first  first flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-av_textblock-0366cc7376be6c9e82a3e9cc8987b64f '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h2>The process of flour production<\/h2>\n<p>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.<\/p>\n<p>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:<\/p>\n<ul>\n<li>White flour which is produced from the central part of the endosperm.<\/li>\n<li>Star flour which is produced from the endosperm and some bran.<\/li>\n<li>Taftoon and lavash flour which is produced from the endosperm.<\/li>\n<li>Macaroni flour which is produced from a kind of wheat called \u201cdurum\u201d.<\/li>\n<\/ul>\n<\/div><\/section><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_one_third-2a64de42b738552fe666ca889af77e28\">\n.flex_column.av-av_one_third-2a64de42b738552fe666ca889af77e28{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-av_one_third-2a64de42b738552fe666ca889af77e28 av_one_third  avia-builder-el-2  el_after_av_two_third  el_before_av_section  avia-builder-el-last  flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-av_textblock-0366cc7376be6c9e82a3e9cc8987b64f '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div id=\"attachment_560\" style=\"width: 786px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/ardefasa.com\/wp-content\/uploads\/2015\/11\/d-03.jpg\"><img aria-describedby=\"caption-attachment-560\" decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-560\" src=\"http:\/\/ardefasa.com\/wp-content\/uploads\/2015\/11\/d-03.jpg\" alt=\"The process of flour production\" width=\"776\" height=\"820\" srcset=\"https:\/\/www.ardefasa.com\/wp-content\/uploads\/2015\/11\/d-03.jpg 776w, https:\/\/www.ardefasa.com\/wp-content\/uploads\/2015\/11\/d-03-284x300.jpg 284w, https:\/\/www.ardefasa.com\/wp-content\/uploads\/2015\/11\/d-03-667x705.jpg 667w, https:\/\/www.ardefasa.com\/wp-content\/uploads\/2015\/11\/d-03-450x476.jpg 450w\" sizes=\"(max-width: 776px) 100vw, 776px\" \/><\/a><p id=\"caption-attachment-560\" class=\"wp-caption-text\">The process of flour production<\/p><\/div>\n<\/div><\/section><\/div><\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_1'  class='avia-section av-av_section-915b33fd1d6006bfc684ade488387eaf main_color avia-section-default avia-no-border-styling  avia-builder-el-4  el_after_av_one_third  avia-builder-el-last  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-789'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_two_third-352b07ef7d3bc99b2e9f92e7a9e06bdb\">\n.flex_column.av-av_two_third-352b07ef7d3bc99b2e9f92e7a9e06bdb{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-av_two_third-352b07ef7d3bc99b2e9f92e7a9e06bdb av_two_third  avia-builder-el-5  avia-builder-el-no-sibling  first flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-av_textblock-0366cc7376be6c9e82a3e9cc8987b64f '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h3>The process of flour production<\/h3>\n<p>The flour production have various stages as follows:<\/p>\n<\/div><\/section><br \/>\n<div  class='avia-icon-list-container av-av_iconlist-c9265973fe37925e1675fd541a8fb5d9  avia-builder-el-7  el_after_av_textblock  avia-builder-el-last '><ul class='avia-icon-list avia_animate_when_almost_visible avia-icon-list-left av-iconlist-big av-av_iconlist-c9265973fe37925e1675fd541a8fb5d9 avia-iconlist-animate'>\n<li><div class='iconlist_icon av-av_iconlist_item-36b23c257e0271887404795c9e6d3e35 avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Controlling flour production process <\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>At this step of control, the raw materials or the wheat are entered to the laboratory and various tests are carried out on the wheat, including the measurement of hectoliter moisture (wheat weight per volume unit), useful and useless loss, and the control of health which is done by the laboratory expert under technical supervision in quality control unit.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-av_iconlist_item-bbf585c719c23f9a215db6950aacbd9c avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Confirming raw materials<\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>After the wheat was confirmed in the laboratory, it is winnowing and all the wastes such as wheat straw, stubble, dirt, sand, etc are separated. However, only 50% of the waste is cleared from the wheat and other steps are required for cleaning.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-av_iconlist_item-caf41075dcda5e492c1fc9f54926301a avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Storing of the wheat<\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>At this stage the wheat is transported to the mechanized barn at which it passes 2 winnows again after rising and passes the peeler, sand stuck and black seeds divider and then enters to damper 1. Then a specified amount of water is added and it remains for 24 to 30 hours.<\/p>\n<p>After soaking, the wheat enters damper 2 and then water is added. This time the wheat is slept for 10 hours and for the third time the wheat will winnowing. Peeling of the wheat and entering to the tank on the top of the valse is done at this stage.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-av_iconlist_item-5a563d2262822dc8f425bf0329eb7b55 avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Making of the wheat groats with mechanized devices<\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>When the wheat is cleaned, it is entered to valse BREAK 1 and then transferred to the sieve by the groats pneumatic. The flour produced is entered into the flour spiral and the remaining groats will transfer to BREAK 2. This process will continue until it will reach to the last valse and the seeds of the kernel are separated from the bran. In valse BREAK 4 and 5 the bran is separated from the flour and it is transferred to the bran salon to be packed.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-av_iconlist_item-faeee0c44f50de5cc3154d8b66e320b3 avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Storing the flour in silo<\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>The capacity of flour storage silos is 2,400 tons. The flour produced remains in silos for 48 hours to obtain the desired quality.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-av_iconlist_item-39caef802e7890c61ccf1bfe20110948 avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Enrichment<\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>The main purpose of enrichment is to deliver one or more nutrient in a certain amount permanently to the product. These materials are the supplement of the other components of the flour which are considered as the cheapest and most effective way to reduce micronutrients deficiencies occurring in the community. Enrichment can improve health and nutritional status of the population in the long term. The materials which are added in enrichment include iron, zinc, iodine, calcium and so on. After this stage, the flour of several silos are combined and bag making machine packaging the products in 40 kg bags.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-av_iconlist_item-82d5569901f0fb016a35cebaf540b50d avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue885' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><h4 class='av_iconlist_title iconlist_title  '  itemprop=\"headline\" >Sampling<\/h4><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>The final product will be sampled in flour production factories in order to ensure the best quality of the flour and the sample will be transferred to quality control unit and the necessary tests are done. At this stage the quality control unit performs chemical and biological tests on the flour samples including moisture, acidity, PH, gluten, ash, ash insoluble in acid, graining and flour enrichment tests.<\/p>\n<p>Humidity test is done in order to comply the flour produced with the national standard 1-103. If the moisture content of the product is above the allowed limit, the flour will mildew and agglomerate. Gluten test is done to ensure the quality of the flour produced and prepare suitable dough. If the flour gluten is lower than the limit, it causes tearing of the dough.<\/p>\n<p>PH test defines the acidity and alkalinity of the flour. According to the national standard, the PH should not be less or more than 5.6- 6.5. Ash test is done to determine the amount of organic and inorganic substances in the flour. The ash insoluble in acid test specifies the sand in the flour and acidity test determines the aging of the flour. Protein test determines the protein content of the flour according to the national standard. The most important test that is done on the flour is SPOT TEST or enrichment test.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<\/ul><\/div><\/p><\/div>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='after_section_1'  class='main_color av_default_container_wrap container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-789'><div class='entry-content-wrapper clearfix'><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":780,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/pages\/789"}],"collection":[{"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/comments?post=789"}],"version-history":[{"count":2,"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/pages\/789\/revisions"}],"predecessor-version":[{"id":798,"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/pages\/789\/revisions\/798"}],"up":[{"embeddable":true,"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/pages\/780"}],"wp:attachment":[{"href":"https:\/\/www.ardefasa.com\/en\/wp-json\/wp\/v2\/media?parent=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}