The evolution of milling art from antiquity to the present day

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HOW LEONARDO ELECTRONIC FLEXY MILL REVOLUTIONIZED THE MILLING SECTOR

Milling is the fundamental step in the transformation of wheat into flour with the main objective to separate the endosperm of the caryopsis from the peripheral crushing parts, obtaining the best possible yield. The main product of durum wheat milling is semolina, whereas for soft wheat is flour. The machine currently used for this purpose is the roller mill.

But how did we get here? And how did the Leonardo Roller Mill revolutionize a milling system that has been standing still for years? Let’s discover it together.

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FLEXY-MILL, the roller mill that allows you to modify grinding parameters during the grinding process while maintaining the quality of the finished product

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In the past years, the consumption of organic grain and/or multigrain bakery products has increased by about 60%.

This development is not the result of institutional campaigns but a spontaneous process.

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Durum wheat and grinding diagrams: the 4 factors that influence the grinding process

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During the durum wheat milling, the grinding diagram is well studied in order to obtain the highest percentage of semolina and flour from the incoming wheat.

The semolina, the main product of durum wheat, is collected and separated by machines called seeders. They work using 2 fundamentals, calibration and specific gravity, which are responsible for separating and selecting the semolina grains (although still dirty) coming from the Plansifter.

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The good hygiene rules in the milling plant: from the wheat harvesting, to its processing, to the transport of the finished product

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In the food industry more than in other sectors, the quality and the care of the product are essential, considering that any negligence in the processing affects the health of consumers.

The entire wheat grain production chain, from raw material storage to processing and transportation, must be monitored step by step to ensure product quality and health.

This involves the use of a proper hygiene plan of the milling plant and a constant control of the entire production process.

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Cereal contamination: how to contain the problem of mycotoxins?

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In the most general and literal meaning of the term, the mycotoxins are toxic substances produced by fungi, and the first thought related to fungi inevitably evokes the image of Amanita muscaria, the red muscimol mushroom, white-spotted, the most recognizable by children!

It is necessary, however, to open the horizon: it is not only the fungi that produce mycotoxins, because among the fungal species harmful to humans we also find mould. Their nature is parasitic, as all the organisms of the kingdom of living: they infest an host (plant or animal) absorbing part of its nourishment and, through their metabolism, produce some waste substances, the so-called secondary metabolites, which are toxic to many organisms.

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2019 CAPEX – Why using the Leonardo Roller mill with Torque Motors (KERS©) can reduce electricity usage and provide up to Millions USD in savings

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Why an iceberg? A roller mill section can be viewed in a similar way to an iceberg! The iceberg helps illustrate the hidden costs of your milling section. The visible area represents the initial equipment purchase and routine service and maintenance.

Hidden beneath is the ever increasing & uncontrollable energy costs. As you’ll note, 90% of overall (machine) cost of ownership is in electricity consumption. Of that, 50% or more of the kWh can be removed from the equation using our KERS System©, increasing net profit margins by 10-20%. In a flour mill, the roller mill section accounts for approximately 65% of the electric bill. ; By reducing energy usage by 50%, it can equal a reduction of 10-15% of labour costs.

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How is a grain of wheat made? Property, structure and molecular composition

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How is wheat ground? How is flour made? What is the difference between durum wheat and soft wheat? There are lots of questions to be asked when choosing the right products to buy, when it comes to making careful, aware choices about diet.

The starting point, when answering these questions, is to look at the origin of milling wheat: how is it ground and how is the structure of the wheat grain organised?

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How to recover the food from cereals damaged by atmospheric agents: grain fermentation for alcohol production

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Wholemeal flour can be used for the production of alcohol destined for human consumption.

The distilling industry normally uses cereals with very low specific weight, between 0.65 and 0.72 kg/l. These are foods that have been damaged, probably during cultivation, by the elements leading to compromised or halted development, making it unsuitable for food production.

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