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Milling and sieving are alternated, that is, after each grinding, sieving is carried out. The sifted material is the edible flour, and the coarse particles on the sifting surface are ground.
Disc grinding is mostly a horizontal device, ie a fixed one and the other movable. A lever is connected to the center of the grinding plate to adjust the disc spacing. The diameter of the disc is 0.9-1.4 meters. The material of the disc is natural and artificial. The former is rock, the latter is consolidated material and finely divided quartz or corundum. Consolidation.
The grinding surface of the grinding disc is engraved with a small ditch (grain pattern), and the minor ditch is mostly a rotary type and a straight pattern. Its role is to make the flour under the effect of centrifugal force, slide along the small groove out of the disc, and make the air circulation, so as not to emit a lot of heat when grinding, damage the quality of wheat gluten. Sieve powder tools are generally more round or square.
Wheat flour finishing
First, the raw material was sieved and elutriated to remove impurities, then the excess water was filtered off, and the sun was spread to the temperature suitable for milling (the moisture content was about 15%), and the mill was used again.