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Primary Processing: Wheat (Processing of wheat: milling (Cleaned wheat. …
Primary Processing: Wheat
What is primary processing? Primary processing is changing a basic food to preserve it or prepare it for sale or for cooking.
e.g milling wheat into flour
e.g extracting oil from crops e.g olives for olive oil
e.g peeling, stoning, slicing fruit for canning or freezing
Processing of wheat: milling
Cleaned wheat. Stones and small grains such as barley, oats, small seeds, dust and chaff are removed.
Conditioned wheat. Water softens the bran layer.
Gristing. Clean and conditioned wheat is blended with other types of wheat.
Stage 1. Break Rolls. Grist passes through the break rolls. Rolls are set so they separate the white inner portion from the outer skins.
Stage 2. Sieving. Wheat grains are separated by sieving. White endosperm particles are channelled to the 'reduction' rolls for final milling into white flour.
Coarser pieces of bran with endosperm repeat stages 1 and 2 until the flour, bran and wheat germ are completely separated. The result is a number of flour streams containing white flour, bran and wheatgerm.
Types of flour and uses
Strong flour: has a higher gluten content.
Soft flour: used for cake and pastry making, has a lower gluten content.
Self-raising flour: has a chemical raising agent added to it.
Gluten free flour: has had gluten removed, suitable for people with coeliac disease.
Extraction rate of flour
wholemeal 100%, light brown, nothing has been removed
brown flour 85-95%: light brown, 10-15% of the grain is removed
white flour 70-75% the bran, germ, fat and some minerals have been removed. White flour has to be fortified by law with iron, calcium, thiamine and niacin