Grain production in the food & beverage industry

Wheat of different grades and moistures is blended together to obtain a batch of wheat with the characteristics necessary to make the kind of flour being manufactured. In the mill, the wheat moves between two large metal rollers known as breaker rolls. These rollers are of two different sizes and move at different speeds. They also contain spiral grooves which crack open the grains of wheat and begin to separate the interior of the wheat from the outer layer of bran. The product of the breaker rolls passes through metal sieves to separate it into different categories.

A kernel of wheat consists of three parts, two of which can be considered by-products of the milling process. The bran is the outer covering of the kernel and is high in fibre. The germ is the innermost portion of the kernel and is high in fat. Bran removed during milling is often added to breakfast cereals and baked goods as a source of fibre. It is also widely used in animal feeds. The wheat germ removed during milling is often used as a food supplement or as a source of edible vegetable oil. Like bran, it is also used in animal feed.

KROHNE offers precisely tailored measuring devices for these tasks. The inventory control of the various kinds of grain can be made by reliable, continuous, non-contact level transmitters. Level switches indicate the minimum and maximum height filling. Fast, robust and extremely accurate temperature sensors are available with a variety of hygienic connections. All devices are EHEDG and 3-A certified and meet the requirements of FDA and EC1935 / 2004.