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Wheat meal and flour من القمح الى الدقيق

يحتوى على ما يخص التحليلات و الاختبارات التى تجرى على القمح وتحديد جودته

المشرف: جودة الدقيق

صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
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Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:36 pm

Temporary storage
After cleaning, the grains are temporarily stored according to class and protein content.

Conditioning
In order to effectively remove the bran during grinding, the grains are conditioned. The desired moisture content is 16-17%. The cereal grains have a moisture content of 13-16%. In most cases, the cereal grains are thus moistened with 1 to 4% of water. This moistening can be carried out using steam and pressure, and takes up to 8 to 20 hours to complete.


كود: تحديد الكل

Temporary storage
After cleaning, the grains are temporarily stored according to class and protein content.

Conditioning
In order to effectively remove the bran during grinding, the grains are conditioned. The desired moisture content is 16-17%. The cereal grains have a moisture content of 13-16%. In most cases, the cereal grains are thus moistened with 1 to 4% of water. This moistening can be carried out using steam and pressure, and takes up to 8 to 20 hours to complete.
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صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:37 pm

Blending
To obtain the desired grain composition of the meal or flour, some grains are mixed. This mixing process is referred to as blending.


كود: تحديد الكل

Blending
To obtain the desired grain composition of the meal or flour, some grains are mixed. This mixing process is referred to as blending.
Knowledge is a power
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صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:38 pm

Grinding
After the conditioning step, the grinding process can be started. The grinding process is divided into two phases: the scrap phase and grinding phase.


كود: تحديد الكل

Grinding
After the conditioning step, the grinding process can be started. The grinding process is divided into two phases: the scrap phase and grinding phase.
Knowledge is a power
Keep on what you're reading of HOLY QURAN

صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:38 pm

Scrap phase
During the scrap phase, the conditioned grains are divided into three segments, namely, the germ and bran, large parts of endosperm (middlings/ grouts), and a small amount of fine flour. The distance between the rollers, that are rotating in opposite directions, at different speeds, is reduced after each rolling step. Furthermore, the grooves in the rollers are becoming finer and after every step the whole is sieved.


كود: تحديد الكل

Scrap phase
During the scrap phase, the conditioned grains are divided into three segments, namely, the germ and bran, large parts of endosperm (middlings/ grouts), and a small amount of fine flour. The distance between the rollers, that are rotating in opposite directions, at different speeds, is reduced after each rolling step. Furthermore, the grooves in the rollers are becoming finer and after every step the whole is sieved.
Knowledge is a power
Keep on what you're reading of HOLY QURAN

صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:40 pm

Brushing
The germs are separated during the scrap phase and the brans are further processed in a bran brushing machine, where any flour particles sticking to these parts are removed. These particles can be ground further down to flour using grinding rollers. The endosperm advances to the final phase: the milling/grinding phase.


كود: تحديد الكل

Brushing
The germs are separated during the scrap phase and the brans are further processed in a bran brushing machine, where any flour particles sticking to these parts are removed. These particles can be ground further down to flour using grinding rollers. The endosperm advances to the final phase: the milling/grinding phase.
Knowledge is a power
Keep on what you're reading of HOLY QURAN

صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:41 pm

Milling/ grinding phase
In this phase the endosperm is first divided into two groups: coarse and fine grinding. The coarse grind (middlings, groat) is finely rolled using up to 12 consecutive smooth rolls. After every rolling step, the whole is sieved, creating different fractions.

The fine grinding, which consists of lumps of endosperm and flour, is cleaned in the middlings purifier. After brushing, the semolina (finest parts) are also milled. The middlings go with the bran to a dissolution roll. Here, the bran is separated from the endosperm.

The wheat grains have now completed a large number of rolling steps. The three streams that ultimately result from the milling process are the bran and the germ, the flour and the meal with small parts of bran and germ. The size of these fractions are dependent on the type of meal or flour. The whitest flour results from the first scrap and milling rolling.


كود: تحديد الكل

Milling/ grinding phase
In this phase the endosperm is first divided into two groups: coarse and fine grinding. The coarse grind (middlings, groat) is finely rolled using up to 12 consecutive smooth rolls. After every rolling step, the whole is sieved, creating different fractions.

The fine grinding, which consists of lumps of endosperm and flour, is cleaned in the middlings purifier. After brushing, the semolina (finest parts) are also milled. The middlings go with the bran to a dissolution roll. Here, the bran is separated from the endosperm.

The wheat grains have now completed a large number of rolling steps. The three streams that ultimately result from the milling process are the bran and the germ, the flour and the meal with small parts of bran and germ. The size of these fractions are dependent on the type of meal or flour. The whitest flour results from the first scrap and milling rolling.
Knowledge is a power
Keep on what you're reading of HOLY QURAN

صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:42 pm

Packing
Before the flour is packaged, it is occasionally bleached some more or enriched with vitamins and minerals during the refining step of the production. In general, the different types of meal and flour are delivered in bulk. In addition, approximately one-fourth is packaged in bulk packs and 5% in small packages.


كود: تحديد الكل

Packing
Before the flour is packaged, it is occasionally bleached some more or enriched with vitamins and minerals during the refining step of the production. In general, the different types of meal and flour are delivered in bulk. In addition, approximately one-fourth is packaged in bulk packs and 5% in small packages.
Knowledge is a power
Keep on what you're reading of HOLY QURAN

صورة العضو الشخصية
Osama Badr
مؤسس المنتدى
مؤسس المنتدى
مشاركات: 585
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركةبواسطة Osama Badr » الأربعاء أغسطس 15, 2018 9:43 pm

Food Safety & Hygienic Design
The general rule is, that as long as the product produced is a dry food, each machine design is sufficient, as long as no physical or chemical lubricants are used, and there is no transfer of allergens. This rule applies to the entire production process. From grain to flour, this means a moisture content of 11-16% should be maintained. This rule only applies as long as the machines are only dry-cleaned, and no water is used, and no condensation occurs.

However, the moisture in grain is not evenly distributed. Increased moisture on the outside, can still lead to mold growth, the system must therefore be visually clean. No old product can remain - even though the meal or flour is baked later. There is a high probability that certain fungi will produce heat-stable toxins. Moreover, meal and flour are also used for decoration and are sprinkled on freshly baked bread.

The conditioning step is the critical stage in the production process, due to the use of a relatively large amount of water. This section should therefore be hygienically designed.

For the remaining equipment a GMP design is sufficient, that is, if the equipment is easily accessible and dry cleanable. A thin layer of residual product should not pose a problem, as long as no significant amounts of leftover product stick somewhere in places where condense could be formed.


كود: تحديد الكل

Food Safety & Hygienic Design
The general rule is, that as long as the product produced is a dry food, each machine design is sufficient, as long as no physical or chemical lubricants are used, and there is no transfer of allergens. This rule applies to the entire production process. From grain to flour, this means a moisture content of 11-16% should be maintained. This rule only applies as long as the machines are only dry-cleaned, and no water is used, and no condensation occurs.

However, the moisture in grain is not evenly distributed. Increased moisture on the outside, can still lead to mold growth, the system must therefore be visually clean. No old product can remain - even though the meal or flour is baked later. There is a high probability that certain fungi will produce heat-stable toxins. Moreover, meal and flour are also used for decoration and are sprinkled on freshly baked bread.

The conditioning step is the critical stage in the production process, due to the use of a relatively large amount of water. This section should therefore be hygienically designed.

For the remaining equipment a GMP design is sufficient, that is, if the equipment is easily accessible and dry cleanable. A thin layer of residual product should not pose a problem, as long as no significant amounts of leftover product stick somewhere in places where condense could be formed.
Knowledge is a power
Keep on what you're reading of HOLY QURAN


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