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The automatic small flour processing machinery process can be classified into several categories based on the type of product produced, such as whole wheat flour, white flour (flour with refined bran removed), or specialty flours like spelt flour or kamut flour. The principle involves using a combination of mechanical and electrical components to automate the entire production process from raw material input to finished product output.

1. Whole Wheat Flour Production:

   • Mechanical Extraction: Utilizes hydraulic presses or centrifuges to extract germ oil from whole grains.
   • Screening: Removes impurities through sieves or screens before grinding.
   • Grinding: Uses steel roller mills or ball mills to grind the grain into fine powders.
   • Cleaning: Ensures that no foreign matter remains in the final product.
   • Packaging: Fills containers for storage or distribution.

2. White Flour Production:

   

   • Dehulling: Removes outer layers of the kernel.
   • Sifting: Separates different parts of the grain (bran, endosperm).
   • Grinding: Crushes the remaining parts to produce flour.
   • Cleaning: Ensures cleanliness without residual bran or other impurities.
   • Flotation: If needed, uses water-based techniques to separate different fractions of the grain.

3. Specialty Flours:

   • Spelt Flour: Derived from spelt grain.
   • Kamut Flour: Derived from Kamut (a wild variety of wheat).
   • Other Specialties: Include other ancient grains like emmer, einkorn, etc., which require specific processing methods due to their unique composition and nutritional content.

Principle:

• Raw Material Handling: The first step is to receive raw materials, typically wheat, corn, rice, or other cereals depending on the desired product.

• Preparation: Raw materials may undergo preliminary cleaning, sorting, and sometimes milling to remove stones, sticks, and other debris. For example, rice requires washing and screening to ensure purity.

• Processing: Various processes are employed depending on the type of flour required:

  

  • Wheat Processing: Whole wheat is dehulled, then ground into flour using either traditional stone mills or modern high-speed mills.
  • Ancient Grain Processing: Each grain species has its own special method of preparation. For instance, spelt flour might involve more complex processing steps than regular wheat flour.

• Drying: Many types of flour need drying after processing to prevent spoilage during transportation and storage.

• Mixing and Blending: Depending on the intended use of the flour (baking, cooking, etc.), additional ingredients might be mixed in during this stage.

• Final Packaging: The processed flour is then packaged according to standards set by the food industry. This could include bulk packaging for industrial purposes or pre-packaged bags for retail sale.

• Quality Control: Throughout the entire process, quality control measures are implemented to ensure consistency and safety of the final products. This includes checking for impurities, ensuring uniformity, and maintaining traceability throughout the supply chain.

  

This automated system ensures efficiency and consistency across large-scale operations, making it suitable for both commercial bakeries and larger food manufacturers.