Special flours

Technologies for preliminary crushing, shelling, grinding, classifying grain, starch, bran and pulses as well as processes for protein shifting and ß-glucane enrichment.

Special flours from flour mills for the manufacturing industry place complex requirements on the process technology. Comminution in the µm range is demanded when manufacturing starch flours and protein-rich flours made of peas, lupins, broad beans, soya or wheat, as well as for the enrichment of ß-glucane and the grinding of bran. At the same time, uniform particle sizes and the steepest possible particle size distributions must be achieved.

With high-performance mills and classifiers, as well as specially developed processes such as protein shifting, Hosokawa Alpine AG offers state-of-the-art high-tech solutions for the manufacture of special flours. Feed materials of varying origin, for example, starch from spray, belt or drum dryers, high throughput rates and protein enrichment concentrations, as well as high portions of fibres and shells in the case of bran are just a couple of the challenges placed on process technology by special flours.

Solutions for

Starch
ß-glucane
Bran

Native and modified starch

Deglomeration and pulverisation for reproducible product properties and simple application.

The technological properties of starch powders made of wheat, corn, potatoes, peas, rice or manioc can be attributed to their particle sizes.

Because of high production volumes and low margins in the food and animal feed industry, the results must be reliable, reproducible as well as impeccable healthwise. With native and modified starches, these are defined among other things in their gelling, texture and colour properties. At ultra-small particle sizes, starch powders are also highly explosive.

Competence

Grinding down to the µm range
Steep particle size distribution
Sharp top cuts
Low-dust production
Explosion-protected machines and systems

Final applications

Baked Goods

Confectionery

Sauces, Desserts

Beverages

Animal Feed

Industrial Starch

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Enrichment of beta-glucane

Ultrafine grinding and classification.

Because of its positive effects on health as a source of fibre with little influence on the blood-glucose level and as a cholesterol reducer, beta-glucane is used in the food industry as a functional ingredient. It is also possible to reduce the calories in snacks and bakery products by using beta-glucane-enriched flour made of oats and barley. The multi-stage enrichment of beta-glucane of up to 20% in a dry process is an energy-efficient and water-conserving method. As a result of the increasing popularity of vegetarian nutrition, the protein-rich flour fraction generated as a by-product during the process is also popular on the market by virtue of its good biological value.
The grinding and classification of oats and barley is a challenge due to the high fat content and natural raw material fluctuations. The starch grains need to be liberated from the starch-fibre compound and the fibres of poor grindability must not be ground too fine to ensure they can be successfully separated in the downstream classifying process. Profound process know-how and perfectly coordinated machines are the prerequisites for a satisfactory result and high yields in the enriching process.

Final applications

Waffle Batters & Biscuits

Cereals

Bread Dough Snacks

Gluten-reduced products

Snacks

Pasta

Competence

High enrichment rates in a dry process
Grinding down to the µm range
Steep particle size distribution
Sharp top cuts
Low-dust production
Wear protection
Explosion-protected machines and systems

Explore more: Protein shifting (dry fractionation)

Bran

Ultrafine grinding of wheat, oat, spelt, rye and barley bran.

Bran – consisting of shell particles, residues of the aleurone layer and the germ buds of grain – is a well-known bulking agent and roughage product in the food industry. The size reduction of bran for use in energy bars, cereals and animal feed, however, is a challenge. Although positive for the digestion, the high fibre content in bran has an abrasive effect on mills and system. A uniform size reduction must also be guaranteed in spite of a low bulk density and the tendency towards static charging. The food manufacturers demand versatile application and high fineness values.