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Author: Site Editor Publish Time: 2026-11-11 Origin: Site
A Cake Flour Making Machine for Commercial Bakery Flour Production is, in our catalogue, a wheat milling line configured to draw a lighter, more consistent flour from the front of the process. It is not a separate machine with a cake setting. When a bakery buyer asks us for one, the conversation turns almost immediately to wheat selection and to which streams we collect, because those two decisions move the result far more than a motor or a sifter count.
We describe the grading points we put on a drawing and the extraction figures we publish. Protein, ash, water absorption and granulation targets for bakery flour are not numbers we publish, and we will not supply them from a generic table. They come from your specification and your wheat, then go into the order with a test method.
Wheat sets the ceiling. A soft, low-protein wheat behaves differently through the break and reduction systems than a hard wheat bought for bread, and no amount of sifter adjustment will turn one into the other. Our engineers ask for the wheat origin, the variety if known, and the intake moisture before we talk about configuration. A buyer who plans to switch suppliers with the harvest needs a flow that can be retuned, not one tuned to a single lot.
The practical consequence is that we treat the wheat sample as part of the equipment order. Our sales team has supplied mills into markets with different flour expectations, and the same plant will be set up differently for a bakery supplying sponge products than for a mill selling a general-purpose standard flour. The cake flour equipment overview groups the product context, but the actual decision starts in the grain intake log.
A wheat plant does not make one flour. It makes a set of streams from successive grinding and sifting passes, and the miller decides which ones are combined. Flour drawn from the early reduction passes is lighter and cleaner; flour from later passes carries more bran contamination and a higher ash content. For a bakery flour we narrow the collection to the front streams and send the rest to other grades.
Every stream we leave out of the premium bag needs a market. We ask what else the plant will sell before agreeing on a cut, because 60 percent premium flour and 40 percent unsold stock is not a business. Our 120T and 150T pages show the machine counts available; they do not decide the split for you.
Purifiers separate clean endosperm particles from bran-rich ones by density and size before further grinding. Our 220T plant lists six purifiers with five break, seven reductions, two scratches and two tails, and states that the purifiers and sifters are matched to obtain the maximum wheat cores for milling. Our 150T plant lists two double purifiers with twelve FMFS6 by 2 roller mills and four 6 by 24K six-section plan sifters. Our 100T plant has two purifying systems.
The count matters because more purification gives the miller more control over which particles reach the light streams. On a bakery configuration we use that control to keep the collected flour clean rather than to chase total yield. The 150T configuration is a useful reference when a buyer wants a mid-scale plant with enough grading surface to hold a tight specification across a long run.
We publish extraction rates on two plants, and they show the shape of the trade. The 80T plant lists 65-70 percent for special grade 1 flour and 72-78 percent for grade 2 flour. The 120T plant lists 68-72 percent for grade one, 70-75 percent for grade 2 and 75-80 percent for standard flour, with 120-130 T/D capacity and 14400 mm of total roller length.
The pattern is consistent: the tighter and lighter the grade, the less flour you draw. A buyer asking for the highest grade and the highest extraction is asking for two different plants. We put the extraction figure beside the secondary products it creates, so the mass balance is visible before approval. We do not publish a cake-flour-specific rate; it depends on the wheat.
Sifting is where the decision becomes physical. Each stream passes over a deck, and the deck sends it to collection, further grinding or a lower grade. We mark those cut points on the flow diagram with a stream number and a destination, because an instruction like "make bakery flour" cannot be followed by an operator at three in the morning. The sifter range supplies the machines; the deck plan is project-specific.
We also mark where the flour is sampled. A cut point that looks right on paper can drift as screens wear or as wheat moisture changes, and the only way to notice is a sample taken at a defined place on a defined schedule. Our engineers set the initial positions during commissioning, then hand the operator a written list of the settings and the checks that belong to each shift.
Stream position, published extraction and bakery use | |||
Stream group | Where it sits in the flow | Related published figure | What we decide with the buyer |
|---|---|---|---|
Front reduction | Early, cleanest endosperm streams | Grade one 68-72 percent on 120T | Whether to collect for the premium bag |
Middle reduction | After further grinding and sifting | Grade 2 70-75 percent on 120T | Whether it joins a second grade |
Late and tail streams | Scratch, tail and final passes | Standard flour 75-80 percent on 120T | Destination and local market |
Special grade 1 | Tightest cut on the 80T plant | 65-70 percent on 80T | Volume the bakery can actually absorb |
Bran and germ fractions | Separated during cleaning and break | Not published as a percentage | Packing, feed or other sale |
A bakery cares less about one excellent batch than about the next fifty being the same. Flour that varies in water absorption forces the bakery to adjust its mixing water every delivery, and a production bakery cannot run that way. The milling variables behind that variation are wheat moisture at intake, tempering uniformity, roller gap and screen condition, all of which we can control only if they are measured.
This is where a larger plant earns its cost. Our 220T description details two dampening stages adapted to different wheat moisture, computerised dampening, six dirty wheat bins and four dampening bins, and motors with double relay double control protection. Those are consistency features, not capacity features. We point them out to buyers who are choosing between a 100T and a 150T plant, because the cheaper line may need more operator attention to hold the same tolerance.
A request that says "cake flour plant, 100 tons" leaves the important decisions undefined. We ask for the wheat source and its intake moisture, the flour specification with a named test method for each figure, the target share of premium flour, the destination of the remaining streams, the packing format, and the available power and building height. Those fields determine the deck plan and the sample schedule.
We then separate what we can confirm from what we cannot. We publish machine counts, power, building dimensions, container numbers and extraction rates for graded flour. We do not publish protein, ash, water absorption or granulation values for bakery flour, nor a guaranteed cake-flour extraction percentage. The 120T plant specification is the kind of document we attach to a quotation; your laboratory figures belong in the contract beside it.
Bakery flour RFQ field checklist | ||
Field | Why we need it | Published or buyer-supplied |
|---|---|---|
Wheat origin and intake moisture | Sets tempering and break behaviour | Buyer-supplied, confirm with a sample |
Protein, ash and water absorption | Define the flour being bought | Buyer-supplied with a named test method |
Target premium flour share | Fixes the cut points and mass balance | Buyer-supplied |
Destination for secondary streams | Keeps the plant economically viable | Buyer-supplied |
Power, building and containers | Confirm the tier is installable | We publish these per plant |
Machine counts and extraction rates | Show what the line can do | We publish these per plant |
Trial method and sampling point | Makes the guarantee enforceable | Agreed in the order |
We can commit to the equipment list, the power draw, the workshop dimensions, the container count and the published extraction behaviour of a configured wheat plant. We cannot commit to a protein figure, an ash value or a baking performance from wheat we have not seen. A supplier who quotes those numbers without a sample is guessing, and the guess will surface in the bakery rather than in the negotiation.
We run the buyer's wheat on the configured flow, keep a retained sample on both sides, and write measurable items into the order with a test method and tolerance. If the wheat source changes, we retune the cut points rather than pretend the settings hold. That is why spare screens and wear parts go in the first shipment.
A Cake Flour Making Machine for Commercial Bakery Flour Production is a matter of drawing the right streams, holding them steady, and being honest about the yield that follows. The purifier count, sifter surface, dampening stages and cut points are the levers; the extraction figures we publish for 80T and 120T plants show what each tighter grade costs. Bakery-specific laboratory targets are yours to specify, not ours to invent.
Tehold International supplies grain cleaning, drying, storage, milling and packaging equipment as turnkey packages. Send us your wheat sample, your flour specification and your target tonnage, and our engineers will return a flow diagram with the grading points marked, the figures we can confirm, and the ones that need a written test method before production begins.
No. A cake flour line is a wheat milling plant configured to collect a lighter flour from the front streams. The roller mill, purifiers and sifters are the same equipment families used for graded flour; what differs is the wheat, the cut points and which streams are combined. We mark those on a project drawing.
We publish graded-flour figures, not a cake-flour figure. Our 80T lists 65-70 percent for special grade 1 and 72-78 percent for grade 2; the 120T lists 68-72 percent for grade one through 75-80 percent for standard flour. A tighter, lighter grade yields less. Your figure belongs in the order with a test method.
Purifiers separate clean endosperm from bran-rich particles before further grinding, keeping the collected streams light. Our 100T lists two purifying systems, the 150T two double purifiers, and the 220T six purifiers. More purification gives finer control over the cut, but the deck plan and the wheat define the flour.
Only if the variables are measured and the settings retuned. Intake moisture, tempering uniformity, roller gap and screen condition all move the result. Our 220T uses computerised dampening with two dampening stages plus six dirty wheat and four dampening bins. We define a sampling schedule at commissioning and retune when the wheat source changes.
The equipment list, connected power, workshop dimensions, container count and published extraction rates for the configured plant. We will not quote protein, ash, water absorption or granulation values, because we do not publish them. Those become buyer-supplied targets with a named test method, sampling point and tolerance, supported by a retained trial sample.
