HUMIDIFICATION

HUMIDIFICATION

It is nothing more than adding water to wheat for it to get ideal conditions for milling , making it more flexible and crispy bran. The water enters the grain through the side of the germ also over the entire surface of the shell ( bran ) and fills the space between the germ and the endosperm . The amount of absorbed water depends on the grain structure of the grain and its initial moisture content .
Some factors influence the hydration of wheat :
We should never add more than 4% water once because the water absorption capacity of wheat by seed coat is at most 4% . To add more , a second humidification , which should be 6 to 8 hours after the first is needed. All humidification is necessarily followed by a beat wheat optimum distribution of water on the surface of the grain .
Intensive dampener
The thread has molhadora rotor fitted with beaters that promote beating of wheat with water in order to homogenize the mixture of wheat with water . These batters should be sufficient to allow the distribution of water across the surface of the grain number. We must promote maximum contact between the grain mass and water
2nd CLEANING :
After rest and consequently the homogenization of the moisture grain , wheat goes through a cleansing supplement that aims to give a finish cleaning 1st . It is possible to give a final surface treatment on the grain in order to try to eliminate the dust that perhaps is still adhered to the grain .
The grain passes through a polishing machine which will eliminate the fragmented by the action of the pericarp of the grain during the swelling preparation. It is vital to remember the need for a good vacuum at the outlet of the polisher .
2nd HUMIDIFICATION
Is to add 0.25% to 0.50 % water to half to two hours before it is sent to the milling wheat .
The purpose of this second wetting is to prevent the bran breakage during milling lot , you should get a compatible with the other requirements of milling moisture, which is more important than humidified far enough to prevent the separation of the endosperm from the bark .
In wheats Hard and Semi -hard must add as much water as possible with up to 24 to 36 hours of rest
In Soft wheats should decrease the amount of water and rest time 12 to 18 hours , add water should be only enough to let loose flexible and bran.

CONSEQUENCES OF A POOR PREPARATION •
Excessive wear of rays cylinder •
Black tips on flour •
Poor distribution of products between cylinders •
Difficulty of grinding ( Lack or excess of water) •
High ash content in flour •
Low extraction •
Contamination of flour.