Process of Wheat Flour Milling

There are several steps of KMEC's wheat flour mills process. Wheat first arrives at the mill by either a truck, rail car or even a barge. Samples will be taken before unloading in order to ensure that the wheat is qualified. Detection of insects' infestation is usually done using x-rays. Product control chemists will do some tests to assort the wheat baking and milling in this process. This only uses small amount of wheat to check the quality. Wheat will be sorted and stored according to the results. KMEC's millers may decide to blend the wheat differently to achieve the desired end product. The wheat will be put into large bins to store. The heat, air and moisture must be maintained stably where the wheat is stored. Or else the wheat will turn bad.


Cleaning is the first step of wheat flour milling process. In this section, wheat will be separate from other grains and elimination of foreign materials such as stones, straws and husks by different steel flour mill plant. At the beginning, the wheat passed under a magnet in which particles of iron and steel will be eliminated. After that it passed through vibrating screens to remove impurity like straw and wood and anything else. Wheat is then put in an aspirator. Air currents will blow light and dust impurities away. The machine is able to separate the heavy material from the light ones with the use of gravity. Next there the size of the wheat kernels will be identified by a disc separator. Anything that is longer, shorter, more angular or anything that is different from the shape of the wheat will be eliminated. A scourer is used to remove the outer husks and any impurities in this section.


Conditioning is the second procedure of flour milling process. The wheat is not ready foe conditioning until they are cleaned. This process is called tempering. This is done by adding precise amount of moisture to make the bran tough and mellow the inner endosperm. This makes separation of parts of kernel easy and clean. The tempered wheat is then stored in bins from 8-24 hours depending on the wheat type. It can be soft, medium or hard. In order to make the best flour for a specific use, wheat blending can be done at this stage.


After that, the real milling process is going to start. The main aim of this process is to produce coarse particles of endosperm. The grain will be milled, assorted and separated from the bran through the sieving. The flour will be bleached after grinding. For centuries now, it's been known that milled flour usually makes a baked product of lesser quality. During the past, people waited for the flour to oxidize naturally. KMEC adopt modern technique. Modern bleaching can help oxidize efficiently. It is more efficient than the oil way. At last we can get flour and remember to pack them for convenient storing.