3 - Flour Blending Flashcards
What are the 2 procedures for ensuring the consistency finished products at the correct specification
- Select and grade various wheats which will be mixed together with correct proportions to form the grist, the grist is then milled to produce the required flour
- Select and grade the wheats which will be milled individually, the flours are then blended together in the correct proportions to produce the required specification
What are the 2 solutions to flour blending
- batch blending and mixing, every component is weighed and mixed in batches according to a formula
- Continuous gravimetric blending and mixing where all components are uniformly blended simultaneously in formula-controlled mass flows
How does a weigher and mixer system work
ingredient weigher and mixer are independent items with weighing of ingredients taking place as a separate operation on dedicated weighers
Can preweigh part of a mix, mixer can operate independently
Increased throughputs
Label a weigher and mixer system
Describe the operation of a weigh-mix system
mixer is placed on loadcells and has dual function as both base flour weigher and mixer
Need to weigh all ingredients before mixing, reduced throughput
Label a weigh-mix system
Describe the operation of a continuous blending and mixing plant
system uses several remotely controlled flow rate controllers in the form of differential proportioning scales
Regulate the capacity of each product stream in accordance with the formula and feed them to the continuous mixing section
Seen as the simple, fast, lower cost option
Label a continuous blending and mixing plant
What are the components of a blending system
Weighers and mixers and homogenizers
What are the main types of mixers and homogenizers
Mechanical mixer, airmix unit, homogenizer
What are the advantages of batch and continuous blending
Blending evens out inconsistencies
Individual wheat varieties can be milled and stored separately, then blended to suit specification of finished flour
Out of spec flour can be brought into spec by blending with another grade of flour
Can make a custom-made flour
Very consistent final flour protein
No ingredient addition in the mill
Can be readily automated
What are the disadvantages of batch and continuous blending
High capital cost
high energy and maintenance costs
increased amount of rework if there are not separate systems for white and brown flours
What are the disadvantages of continuous blending
Inaccuracies die to start up delays and spouting
What 3 things are used for product credibility
Detectors and eliminators of all ferrous and non-ferrous metals
In-line sterilators integrated in flour pneumatic conveying lines
Redressing
What are the differences between gravimetric and volumetric blending systems
Volumetric addition is based on volume and gravimetric is based on actual weight
Volumetric addition accuracy is affected by differing product density values
What is a homogenizer designed to do
Mix together all the required ingredients to produce a consistent flour on a continual basis
