More than making flour

Transcription

1 Meeting of the Cereals, Milling and Baking Member Interest Campden BRI More than making flour Linda Bouzidya, Export Area Manager CHOPIN TECHNOLOGIES

2 I. INTRODUCTION Why mill grains? Cereals* are staple foods for mankind. But: WE ARE NOT BIRDS! Mother nature did not create us to eat raw grain! So: Our grain must be prepared (boiled, crushed, milled ) before being eaten. *The rest of this presentation will focus on standard wheat only.

3 I. INTRODUCTION How to mill wheat? If years were 1 hour, we would be using roller mills only for the last 36 seconds! (stone mill for 59 minutes and 24 seconds )

4 I. INTRODUCTION One thing remains constant : the wheat berry and its crease!

5 I. INTRODUCTION Breaking the kernel: dealing with the wheat crease Wheat kernel is not a rice kernel : because of the crease! So to remove the bran and obtain white flour, the miller needs to act progressively. The first step is to "open" the grain. This is done on the breaking part of the mill using grooved/corrugated rolls.

6 I. INTRODUCTION Reducing the middlings: ensuring quantity and quality Thanks to the sifting (and purifying) system, the miller will be able to separate fractions according to their: Particle size Purity (presence of bran on the particle) It is then possible to send large fractions to REDUCERS equipped with SMOOTH ROLLS. Smooth rolls are to avoid breaking bran particles and increase flour ash content. There are no mills in the world that are not using smooth rolls (common wheat).

7 Ash Technological performance I. INTRODUCTION Wheat Milling economics How much could you save? Mill 400 tons (wheat) / day Flour price : 0.62 /kg Bran price : 0.25 /kg Total yield : 98% Average flour yield : 78% Ash 1% flour extraction extra means: /day /year So finding the right balance between extraction and quality is critical for the business. Technological performance Extraction rate

8 I. INTRODUCTION Definitions Milling performance Associated with extraction rate: ability of the wheat to produce a maximum amount of flour of a certain quality, often defined by ash content Wheat milling behaviour Describes how much flour is made at each step Most flour made may be produced during breaking step or reduction step Very important to know it in order to adapt industrial milling diagram Flour value Not only high extraction rate is needed, but also flour quality has to be in compliance with its use in the industry Described by ash content, starch damage, technological characteristics (rheology or bread making)

9 What is the goal of a laboratory mill? In the milling industry, wheat is characterized by its milling behavior (resistance to crushing and extraction rate) and by the quality of the flour produced. LabMill is designed to anticipate, in the laboratory, the behavior of wheat in the industrial mill, and to evaluate its extraction potential and the quality of the flour produced.

10 II. NEW LABMILL Test time (500g) : 20 minutes Operator time : 12 minutes

11 7" TOUCH SCREEN INTERFACE BREAKING SIDE SIZING / REDUCTION SIDE SIFTING SIFTING

12 III. KEY FEATURES Very precise feed system Feeding hoppers equipped with a precision scale Automatic control of the feed speed Provides a constant flow of grain, adapted to every type of wheat

13 III. KEY FEATURES Adjustable cylinders Cylinders mounted on eccentric bearings Adjustment of the gap of smooth and grooved cylinders Avoid cylinder wear Mimic industrial milling

14 III. KEY FEATURES Centrifuge sifting In industrial mills, sifting is done horizontally. Advantages of centrifuge sifting: Very efficient when the gap sieves/bars are well controlled Allows for a compact design, works with a reduced sieve length. Beater bars and sieves are very easy to remove Open the top lid, remove the beater bar and sieve, one screw. No risk of errors.

15 III. KEY FEATURES Modern and user friendly interface Test mode Select the stream you want to activate and all settings are automatically chosen. Milling side (Bk1/Bk2 or Siz./Red.1/Red.2) Feeding rates Sieve selection (sizing / reduction) Maintenance mode Access to all motors for a complete check Reverse to clean cylinders Control and adjust feeding rates

16 III. Key features: A patented* milling diagram *LabMill was developed within the Milling Quality Consortium (AFSA, Arvalisinstitut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). Patent FR N US N

17 III. Key features: A patented* milling diagram *LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). Patent FR N US N

18 III. Key features: A patented* milling diagram *LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). Patent FR N US N

19 III. Key features: A patented* milling diagram *LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). Patent FR N US N

20 Key features: A patented* milling diagram *LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). Patent FR N US N

21 III. Key features: A patented* milling diagram *LabMill was developed within the Milling Quality Consortium (AFSA, Arvalis-institut du végétal, ANMF, Danone Vitapole, INRA, IRTAC, Ulice, CHOPIN Technologies). Patent FR N US N

22 Milling Quality Consortium November 4, 2015 IV. RESULTS LabMill shows the great differences on wheat milling behaviour

23 Wheat samples origin Wheat samples origin LabMill shows the great differences on wheat milling behaviour Geographical origin of wheat : significant differences appear from one country to other. For example, in Europe extraction rate changes from 69.0% for Greece to 75.1% for Germany; and breaking flour percentage changes from 27.7% for Germany to 40.3% for the UK. AUS UK SPA ITA GRE GER FRA TUR KAZ IND ARG USA CAN SAF 67,3 69,0 70,2 69,8 70,9 71,4 71,0 72,5 72,6 72,3 73,2 74,1 75,1 74, Total flour extraction rate AUS UK SPA ITA GRE GER FRA TUR KAZ IND ARG USA CAN SAF 0% 20% 40% 60% 80% 100% % of total flour Breaking Sizing Reduction

24 Harina T1 IV. RESULTS Relation between extraction and flour behaviour in BK Flour BK Extraccion Extraction 70 75

25 IV. RESULTS 3 wheats with the same extraction ,2 35,7 30 3,4 x!!! 2,5 x!!! ,7 20,1 18, , ,5 14,1 23,7 15, ,8 8,8 8,9 5,9 5,4 7,3 0 Flour BK1 Flour BK2 Flour Sizing Flour R1 Flour R2 Flour R3 Sample 45 Sample 68 Sample 95

26 IV. RESULTS 3 wheats with the same extraction

27 IV. RESULTS Same behaviour in Breaking ,2 1,4 x!!! 35,7 31, ,6 9,8 9,4 1,6 x!!! 11, ,1 16,116,5 15,1 19,6 15,7 8,5 2,3 x!!! 12,3 7,3 3,4 x!!! 5 3,6 0 Flour Bk 1 Flour Bk 2 Flour Sizing Flour R1 Flour R2 Flour R3 Sample 45 Sample 68 Sample 95

28 IV. RESULTS Same behaviour in Breaking 1

29 IV. RESULTS High extraction rate Range: 66.2% to 81.5% Average hard wheat: 77% Average soft wheat: 75% Milling Quality Consortium April 2012 Note: all wheat samples tempered to 16.5% moisture content for 24 hours

30 Number of samples and low ash and damaged starch contents! Range: 0.42% to 0.76% Average: 0.58% Milling Quality Consortium April 2012 Ash content (%) This corresponds to : French : Type 55 American : All purpose & bread Argentinian : "000" German : 550 Variety SOISSONS PAKITO APACHE ARKEOS1 ARKEOS2 CAPHORN CALCIO CROUSTY MATHEO Ash (%) Damaged starch (UCD) Milling Quality Consortium November 4, 2015

31 Extraction B1 Extraction B1 Extraction B1 IV. RESULTS To check if this is possible to anticípate the wheat behaviour without milling the grains EXTRACTION FLOUR B PROTEIN Total proteins content Total proteins content SPECIFIC WEIGHT Test Weight Test Weight HARDNESS Hardness (NIR) H2O corrected Hardness (NIR) H2O corrected

32 IV. RESULTS Hardness impacts the behaviour during milling Breaking Reduction Sizing Extraction

33 IV. RESULTS Comparison with MLU 202 Bühler

34 IV. RESULTS Comparison with MLU 202 Bühler Step Extraction Step Extraction Step % yield I 5,27 II 9,56 III 1,75 Total Breaking 16, , ,42 3 3,71 Total Reduction 56,90 Bran 20,81 Sharps 4,83 Flour 73,48 total 99,12 Step % yield B1 6,60 B2 11,20 Total Breaking 17,80 Sizing 1 13,5 R1 33,60 R2 6,50 R3 2,40 Total Reduction 56,00 Bran 19,99 Sharps 5,98 Flour 73,80 total 99,77

35 The LabMill, the users For Wheat Breeders Use with as little as 50g samples of wheat. For Millers Choice of wheat, making blends, optimization of tempering, adaptation of settings For Ingredient Specialists Milling up to 2kg in one pass, for bread-making tests. For Control Labs and Research Institutes Carrying out of repeatable and reproducible milling representative of the quality of wheat implemented. For Universities, Schools Wheat milling education with a tool representative of industrial practices (grooved cylinders, smooth cylinders, sifting ).

36 VIII. CONCLUSION Main points to remember on the LabMill Milling performance and Wheat Milling behaviour High extraction rate AND Flour quality representative of industrial mill (ash, damaged starch, rheology) Automatic control of the feed speed Setting adjustments to mimic industrial mill Centrifuge sifting Modern and ergonomic design User-friendly control interface Capacity: 50g 3.5kg

37 Questions? Linda Bouzidya, Export Area Manager, CHOPIN TECHNOLOGIES Paul Cliffe, Director, CALIBRE CONTROL INTERNATIONAL Ltd Representative in the UK Asher Court Lyncastle Way, Appleton Warrington, Cheshire WA4 4ST - UK