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Wheat Flour Mill

1. Definition

A complete wheat flour mill mainly includes core parts such as the raw material receiving and cleaning system, grinding system, sieving system, flour collection and packaging system and central control system, as detailed below:

a. The main equipment of the raw material receiving and cleaning system includes vibrating separator, destoner machine, magnetic separators, scourer, conditioning machine and air separators etc. These are used to remove impurities from wheat, such as stones, metals, dust, and straw. Clean wheat can effectively extend the service life of mills and ensure the hygiene and safety of the finished flour.

b. Grinding system
This is the core part of the entire production line, it’s composed of multiple grinding machines and divided into three stages: i.e. coarse grinding, medium grinding and fine grinding.
Coarse grinding: Press and flatten the wheat to remove the bran;
Medium grinding: Further refine the particles and separate the endosperm from the bran; Fine grinding: Completely grind the endosperm into powder form to obtain the final flour.

c. Sifting system
The ground materials then enter the sieving system for classification processing. This system employs
high-square mesh screens or multi-layer vibrating screens to separate different components such as flour, bran, and wheat germ. The sieving accuracy directly affects the quality of the finished flour.

d. Flour Collection and Packaging System
The sieved flour is then conveyed to the powder storage bin, and subsequently sent to the packaging machine through a screw conveyor or pneumatic conveying device for quantitative packaging. This process is often equipped with dust removal equipment to ensure the air quality in the workshop and the health of the operators.

e. Control system
The modern flour production line is equipped with control power control system, even PLC controlling system enabling intelligent monitoring and adjustment throughout the process. Operators can set parameters through the touch screen and monitor the operation status of each stage in real time, ensuring a stable and efficient production process.

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2. Tanzania Bakery flour milling Plant

ITEMS	Name	Model No.	Qty.	Power
1	Bucket Elevator	SD20/11	7	0.75
2	High speed vibrator	GXZS60*100	1	0.5
3	Horizontal Scourer	FDMW40×75	2	8
4	Low pressure fan	TFD4-72NO.3.6#	2	6
5	Gravity classification stoner	TQXS60	1	0.5
6	Wheat washer	XMS50	1	4.75
7	Plan Revolving sifter	PHS63	1	0.55
8	Magnetic separator	TCXT15	3	0
9	Pneumatic Fan	TFD630-6	1	11
10	Double-roller mills	FMF50×2	5	71
11	Double Sifters	FSFJ21283	4	6
12	Bran Brusher	6SPW40	2	2.2
13	Packing Machine	LINK25	1	3.5
14	Power cabinets	XL-21	1	0

3. Grades of different flour and usages

Classification of flour grades
According to processing precision, flour is usually classified into four grades: premium first-grade flour, premium second-grade flour, standard flour, and ordinary flour.

Premium first-grade flour has an extraction rate of 60% - 70%. It selects the core part of the wheat grains, which are white and fine in texture, with a good taste. The price is relatively higher and is often used to make food with high precision requirements, such as high-end bread and delicate pastries;

Premium second-grade flour has an extraction rate of 73% - 75%. Its quality is slightly inferior to that of premium first-grade flour, but it has a strong wheat aroma and moderate elasticity. It is an affordable choice for making common household foods like steamed buns, dumplings and noodles;

Standard flour has an extraction rate of 82% - 85%. It was developed during periods of relative food shortage to meet the needs of the general public. Although the flour quality is slightly rougher and the color is slightly yellow, it retains a relatively comprehensive range of nutrients and can basically meet the production of daily bread, noodles, and other food products. It has an extremely high cost-performance ratio; Ordinary flour has a higher extraction rate and contains more bran components. It has a rougher texture and is mostly used as feed powder, occasionally also used to make some foods with lower requirements for taste.

Classified by protein content and strength of elasticity, flour can be classified into high-gluten flour, medium-gluten flour, and low-gluten flour.

High-gluten flour has a protein content of approximately 12% - 15%, with a wet gluten content greater than 35%. It is inherently active, smooth, and has fine powder quality that is easy to shape. Due to its high elasticity, it is suitable for making bread, puffs, and multi-layer pastries that require strong toughness and elastic texture;

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medium-gluten flour has a protein content of 9% - 11%, with a wet gluten content ranging from 25% - 35%, and is the most common and widely used general-purpose flour. Most standard flours, strong flour, etc. sold on the market belong to this category and are suitable for making Chinese pastries such as buns, steamed buns, dumplings, and noodles; low-gluten flour has a protein content of 7% - 9%, with a wet gluten content of less than 25%, and has a lighter color. It is easy to form a ball when handled, has weak elasticity, and is often used to make cakes, egg tarts, and cookies that aim for fluffy and crispy textures.

Products of flour mill

Wheat Flour Mill

1. Definition

2. Tanzania Bakery flour milling Plant

3. Grades of different flour and usages

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