Grinding and Classifying with Higher Throughput Capacity

Special flours differ from normal flour, which consists solely of wheat, either due to their composition or their intended use. Powdery products with a special character are also included in the area of bakery products.

These can be either

• Micronized flours,
• Flours with particular finenesses with a steep particle size distribution,
• Specially dried flours and/or powders with a reduction of the residual moisture in the product to below 5 %,
• Flours or powders with improved microbiological stability or ∙∙Flours with modified protein structures.

Example of an Application: Protein Shifting in Wheat Flour

As well as dietary fiber, minerals, and digestible carbohydrates, plant-based materials used for feeding humans or animals also contain proteins. The process of protein shifting aims to gain a protein-rich fraction in which the amount of protein is considerably higher than in the original product by grinding and separating.

In this process the large difference between the size of the protein- and starch particles (starch: 30 μm to 40 μm, protein < 17 μm) is exploited, as well as the fact that starch can only be ground using dry impact grinding with a high energy input.

Using the SAAT TECHNOLOGE classifier mill type CSM to fine-grind commercial wheat flour, protein- and starch particles in the flour are separated to a large degree. As the starch particles are difficult to grind due to their flexible structure, the protein particles are ground significantly more finely. By subsequently classifying with the SAAT TECHNOLOGE Fine Classifier CFS or the SAAT TECHNOLOGE High-Efficiency Fine Classifier CFS HD-S, fractions with different protein- and starch contents can be obtained.

Focus on Your Advantages

• High throughput capacities
• Gentle grinding with low heating of the product
• Grinding with conditioned air possible
• Higher amount of protein-rich fraction