|
The Challenge.
To satisfy the serious processor’s need for a more
cost-effective and versatile method of producing a full range
of quality flour products and by products that deliver the
full superior nutritional value of any type of grains.
The Response.
Researchers in Canada’s agricultural heartland have developed
a completely new approach to large-scale milling that not only
delivers greater processing flexibility, improved operating
efficiencies and reduced maintenance. It’s also less expensive
than conventional systems and produces superior quality full
nutritional value of any grain, legume or seed.
The Evolution of Milling
I. The Stone Age
Tradition stone milling methods are effective in producing
small quantities of nutritious and tasty whole grain flour. A
slow, low-temperature grinding process creates the desired
shape and size of the flour granule. However, stone milling is
inefficient for larger volume operations. It requires high
energy consumption over extended periods. And there is some
quality loss too. Most stone mills include three breaking and
sifting sequences, resulting in a loss of up to 25% of
nutritional components like bran and wheat germ.
II. Rolling Right Along
The conventional roller mills are much more efficient for
larger scale production, but they also require a much larger
space and more skilled manpower to maintain operations.
Efficiency gains are also offset by a significant loss of
flavor and natural occurring nutrients. (Of the 45 minerals
and vitamins occurring naturally in wheat, most are removed or
destroyed in this process.)
When processing wheat, multiple breaking and sifting
procedures remove the bran and wheat germ and separate the
remaining particles into different grades. Bleaching follows
to whiten the flour, conditioning improves the grade and
quality, and an enriching process adds three artificial
vitamins and minerals.
Using Conventional roller mill technology, 100 pounds of wheat
produces about 72 pounds of white flour. To make whole wheat
flour, about 75 percent of the original bran is mixed back in,
but wheat germ is rarely replaced.
|
