The process of grinding wheat into flour.

The first step, drying the wheat, is to harvest the wheat from the ground by machinery, and then go through the first step. Drying wheat mainly uses light and temperature to evaporate water in wheat, which is beneficial to preserve and prevent mildew or germination. At the same time, a part of wheat bran, that is, wheat bran, should be removed during drying.

The second step is to screen wheat. After the wheat is taken to the flour mill, it should be poured into the machine for screening. This is mainly to screen out dust, pebbles and the like.

In the second step, water is added to wet the wheat. In the process of sieving wheat, add a proper amount of water to make the wheat wet. Some friends have doubts. Wheat is dried to evaporate water. How can we replenish water at this time? This is because adding water to wheat can improve the toughness of wheat bran and reduce the mechanical strength of wheat endosperm. Don't grind wheat bran into pieces when grinding, which will affect the quality of flour. It can also reduce the wear of the mill and reduce the loss and energy consumption.

Step three, let the wheat stand. The watered wheat should be put in a woven bag and let stand overnight, that is, let the water penetrate into the wheat thoroughly to prepare for grinding the wheat the next day.

The fourth process: grinding wheat. Come back to the flour mill the next day and pour the wheat directly into the flour mill. In modern flour mills, a pit is dug next to the machine, and the flour mill automatically sucks the wheat and grinds it.

Step 5, mix the flour and wheat bran. Because water was added to the wheat in the previous step, the ground white flour should be turned over manually, so that the water in the flour can be evaporated and the shelf life of the flour can be prevented from being affected by water after being directly bagged. The other hole is connected with wheat bran, which is the shell of wheat.