The wheat taken from silos, is cleaned with sieving and blowing to eliminate all impurities and then sent to the grinding.
The more widespread milling technique is to cylinders, which provides for the succession of different grinders.
In the first, by means of pairs of rollers which rotate in opposite, rupture occurs of the grain.
A sieve oscillating collects the output product retaining the biggest fragments (bran) and let those finer, consisting of coarse flour: the operation is called sifting.
The process is repeated in subsequent machines with cylinders increasingly close together and finer mesh screens. In recent times it has been revalued the ancient technique of grinding that allows to obtain better quality flours organoleptic and nutritional.
Thanks to the careful study and technological innovation, build systems for every type of grinding from small quintals up to several tons per day.