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LOOK AT THE PROCESSES TAKING PLACE JUST TO GIVE YOU A CHOCOLATE
BISCUIT CALLED A PENGUIN
      
WHAT ABOUT MILLING WHEAT FOR ALL THOSE BREADS, BISCUITS AND
CAKES ETC: THAT WE ALL LIKE TO EAT? WHAT PROCESSES ARE USED FOR THIS RAW MATERIAL?
The Milling Process
1 Cleaning: Wheat is sieved,scoured (rubbed clean) and passed through
air currents to remove unwanted parts before washing in sterile water.2
Conditioning: Wheat is dried of moistened to make it just right for milling.
3 Milling (1): The grain pass through a
series of rollers and sieves. The first are grooved rollers called break rollers. They
tear open the grain. The endosperm is then scraped from the bran and graded ( sorted ) by
size |
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| Milling (2):
The graded endosperm is ground by reducing rollers to
make the particles smaller . Twelve sets of rollers
may be needed to produce the fine white granular flour which accounts for about 75% of all
flour used. Mixing.
Computerised weighers deliver precise quantities of plain flour and
ingredients to a mixer to make self-raising flour.
Sterilising and packaging:
The flour is sieved again and sterilised before packing. Computerised control systems
enable the bag to be opened, filled with the correct weight of flour and be sealed
automatically |
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![pickupa.htm_txt_PENG4[1].gif (29157 bytes)](pickupa.htm_txt_PENG41.gif) |
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Delivery: Milled flour is delivered to retailers
to sell as flour,and to food manufacturers to make cakes, bread, biscuits, etc. |
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RETURN TO FOOD
MODULE COURSEWORK
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