Gains:
- Explains the difference between semolina production and flour production.
- Knows the critical role of the purifier in the semolina line
- Recognizes semolina quality criteria
Semolina is not the coarse form of flour; It is a different product and requires a different process. What is sought in pasta semolina is endosperm that is free from bran, has a narrow grain size and is free of specks.
Process differences
- The aim of the breaking passages is to release coarse semolina, not flour.
- The number and capacity of purifiers are decisive; If the purification is insufficient, a spot (blackhead) will appear.
- Reduction passages are kept limited; Grinding too much turns the semolina into flour.
- Sieve selection targets narrow spacing; If the size distribution is wide, the cooking behavior will be impaired.
Quality measures
Ash (bran fraction), number of spots, grain size distribution, protein and yellow color (in durum wheat). Customer specifications come under these five headings.
Cutting down on the purifier in the semolina line is the most expensive saving. Adding it later means a change in both the building and the aspiration.