In recent times are taking a growing interest among operators in the milling sector the pre-grinding decortication process to improve the performance of milling wheat and can be considered as a major and substantial innovations of the milling process. at Decorticazione, indeed, It represents a turning point as it improves the sanitary aspect of cereal. It puts you at the beginning of the traditional milling process to eliminate the cortical part from wheat, barley and other cereals, keeping intact grain. Much of the bran is removed through progressive superficial abrasive action and controlled, that allows to increase the yield of extraction with respect to the standards, to improve the cleaning of the semolina and increase the production capacity.
the grain, wet and conditioned, enters from the top of the machine and, through an automatic device, It is evenly distributed in the chamber of decortication in which the special conveyors shall place the grain than the abrasive stones (mole) so decorticarlo uniformly. The bran is expelled through the perforated mantles surrounding the rotor (vertical rotating shaft) and it flows out through the suction transport to which the machine is connected to the fan and the thrust with which the machine is provided. The degree of decortication depends both on the amount of cereal from decorticate that the residence time to 'inside of the machine, established through an electronic management software that controls the output damper. The prior removal of the layers Tegumental by abrasion and friction actions conducted on the grain allows to considerably simplify the diagram reducing grinding machines and grinding steps.
The treatment of decortication is able to:
- Increase milling yield,
- Reduce the α-amylase activity in flour (grain ruler;),
- Obtain products characterized by the presence of bioactive components able to give them an added value,
- Obtaining flour safer from hygiene-health point of view (reduced presence of pesticide residues, heavy metals and mycotoxins),
- Improve the quality of the flours (smaller presence of stains, mold, and bacteria, micotossine, ashes).