1. The grinding principle
1.1 Objectives
The technological aim of milling is to separate the floury kernel from the bran and germ, and then reduce the kernel to flour. To achieve this result, the wheat (figure 1 ) must be industrially pure (need for cleaning) and optimally prepared (incorporation of water followed by a suitable resting time and differentiation to be made for soft wheat: soft, medium, hard wheat).
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The grinding principle
Milling: from crushing to conversion
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