2. The benefits of attrition milling for bread-making

On bread-making

Bread-making products and processes by F. Landgraf.

Impact mills have a very high micronization efficiency. However, they have never really caught on in the milling sector, since conventional mills still offer higher yields for white flour production. They are mainly used for micronizing wheat flour, which is then subjected to protein displacement in pneumatic selectors. Efficient selection of fines in a range of less than 16 µm, achievable only with the arrival on the market of ultra-fine selectors, has made it possible for the first time, with maximum yield, to obtain flours with very high and very low protein levels by grinding and selection alone; these flours make new applications possible. The efficiency and economic benefits of this process have been optimized by improvements to selector mills (ZPS...