Factors that prevent stone milling flour mills from producing high yields

发布时间：2025-07-23 点击次数：

Let the stone mill flour mill as high as possible is an important way to get high yield flour mill, but want to achieve high yield is not a simple thing, need to work closely with all aspects, but also by the impact of many factors, today I will share some of the factors that cause the stone mill flour mill can not be high-yield for your reference: 

In fact, the stone mill flour mill wants to be high-yield is not a problem, first of all, you need to pay attention to the cleaning process, mainly to clean up the raw materials of various impurities. Mainly is to clean up all kinds of impurities in the raw materials, stones, sand, dust, broken wheat, etc. The purpose is to not let these impurities affect the quality of flour. Moisture regulation, due to different regions, different varieties, raw materials are dry, hard, wet and soft.

　　After cleaning to moisture regulation, to the raw materials to achieve the appropriate moisture content. The purpose of doing so is that after the wheat absorbs a certain amount of water, it is easier to be broken and more easily ground after entering the stone mill flour mill. Furthermore, the skin will be toughened by water absorption, so that it will not be easy to break when grinding.

　　Run wheat, run wheat means that after moisture adjustment after the raw materials to stand for a period of time, mainly to let the wheat moisture to wheat grain penetration, while letting the whole wheat moisture balance, so that the wheat grain cortex and endosperm is easy to separate from the stone milling flour milling machine processing situation is better, processing out of the flour powder quality is better. Furthermore, the time of wheat moistening is 30-48 hours, and the moisture content of wheat is 13-14.5%.

　　Grinding and sieving, the use of stone milling flour mill for the grinding of wheat is a repetitive work, stone milling flour mill itself is very low rotational speed, the pressure is small compared to the mechanical grinding, to avoid high-speed rotation damage to the biological activity of wheat, retaining the active substances in wheat. (Proteins, gluten, carotenoids, carbohydrates, calcium, iron, vitamins, carotenoids, etc.). Stone-ground noodles have a better taste, a stronger wheat flavour and a high nutritional value, making them a green and healthy food.