After the wheat grain has already been cleaned in the various steps inside the mill, the milling of the wheat begins, which can be divided into 3 phases:

1. Each grain is broken and the endosperm, i.e. the “body” of the grain, begins to be extracted.

2. The product of the “breaking” is sieved to separate the already finished flour from the intermediate products that require further processing.

3. The endosperm is ground to transform it into flour.

This process is carried out for a number of steps defined by the milling diagram, which is the representation of the flow of all the processes to which the various products are subjected within the mill; it can be carried out in its entirety, for example to produce “0” or “00” type flours, or carried out in part, as when extracting flours intended for particular uses, or wholemeal flours.

Wheat is the most commonly used grain in mill mills. The wheat is first ground into raw flour, which is then further refined to produce white flour. White flour is the type of flour most commonly used in the production of bread, pasta, biscuits and other baked goods.

Corn is another grain commonly used in mill mills. The corn is ground into cornmeal, which is then used to make products such as polenta, tortillas, and popcorn.

Rice is a cereal used mainly for the production of white rice. The rice is first ground into rice flour, which is then used to produce products such as puffed rice, crispy rice and sushi rice.

Barley is a cereal used mainly for the production of beer. The barley is first ground into barley flour, which is then used to make beer.

Oats are a cereal used mainly for the production of oat flakes. Oats are first ground into oat flour, which is then used to make oat flakes, cookies and other products.

Furthermore, other food products, such as legumes, fruits and vegetables, can also be used in mill laminators. For example, legumes can be ground to produce legume flour, which can be used to make products such as pasta, hummus and falafel. Fruits and vegetables can be ground to produce purees, which can be used to make products such as juices, jams and preserves.

The horizontal roller mill for grinding cereals into flour has a specific demand in the manufacturing phase.

The shape of the iron with which the rows of the grinding rollers go to process the grain at B1 and the various products on the subsequent milling steps are the main reason for a high extraction of semolina and its quality.

For the same number of lines per centimeter, lines with a more acute and/or narrow angle are able to produce larger semolina granules compared to more obtuse and/or open angles.

For this reason, the scoring table with its parameters is an extremely important element.

The rifling angle is a fixed parameter that cannot be modified by the operator during grinding.

This parameter, GAP/Distance, represents the only parameter that the milling technologist can provide to the mill operator in order to modify and/or improve the grinding yields and performance, as all the other parameters are fixed.

% sieved product of No.20TM (1110 um) 3 minutes of time.