Crown Flour Mills is constantly striving to secure both production
efficiency and product quality by making the best possible
use of raw material.
Before wheat can be grounded into flour it must be free of
foreign material such as stones, dust and weed seeds. This
requires several different cleaning processes.
The wheat next passes through an aspirator that works like
a vacuum cleaner sucking up strange substances which is lighter
than the wheat and removing it.
Samples of wheat are taken for physical and chemical analysis.
The wheat is graded based on several factors, the most important
of which is the protein content and quality. A number of grades
are usually then blended together to produce the desired type
The tempering of grains prior to milling is essential since
the milling yield is highly dependent on the moisture content
of the grain going into the first break of the mill:
Preparing the wheat for grinding
The cleaned wheat is conditioned with water using highly
sophisticated equipment that measure:
- Test weight;
Grinding the wheat
Wheat of different grades and moistures is blended
together to obtain a batch of wheat with the characteristics
necessary to make the kind of flour being manufactured.
The wheat moves between two large metal rollers known
as breaker rolls. These rollers crack open the grains of wheat
and begin to separate the interior of the wheat from the outer
layer of bran.
The product of the breaker rolls passes through metal
sieves to separate it into three categories:
o The finest material resembles coarse flour and is known
as middlings or farina.
o Larger pieces of the interior are known as semolina.
o The third category consists of pieces of the interior which
are still attached to the bran.
By sifting, separating, and regrinding the flour, several
different grades of flour are produced at the same time. These
are combined as needed to produce the desired final products.