Raw materials → cleaning impurities → moisture adjustment (watering or washing wheat) → moistening wheat → grinding and sieving → grading → packaging and storage.

1. Raw materials: Wheat is composed of three parts: germ, endosperm, and bran. The percentage of each part by weight is: endosperm 82~85%, germ 2~3%, and bran 12~14%. Endosperm contains a lot of starch and some gluten composed of protein. It is the main raw material for making bread, pastries and other foods. Bran is rich in dietary fiber and is an essential nutrient for the human body.

2. Cleaning impurities: It is mainly to clean the straw, dust, stones, damaged wheat and weed seeds in wheat that affect the flour yield. It is usually removed by combining wind and screen. The process adopts three screening, two beating, two stone removal, one wheat washing, two magnetic separation and other processes. 3. Moisture adjustment: Due to the different moisture content and physical properties of wheat in different varieties and different regions, some are dry and hard, and some are wet and soft. After cleaning, moisture adjustment must be carried out to achieve the optimal moisture content.

The purpose of moisture regulation:

① Make wheat absorb a certain amount of water, and the protein and starch in the endosperm will be displaced due to different water absorption speeds, making the endosperm loose and easy to crush.

② Make the epidermis absorb water and become tough, so that it is not easy to break during grinding, so as not to affect the powder quality.

③ Make the process stable. 4. Tempering wheat: Wheat that has been soaked or washed is stored for a period of time for tempering. The main purpose of storing wheat soaked for a period of time is to allow water to penetrate into the wheat grains, and at the same time make the moisture between the wheat grains uniform, so that the wheat grain cortex and endosperm are easy to separate and grind. Due to different weather and regions, different wheat varieties, the tempering time is generally 8-24 hours, and the optimal moisture content of wheat before grinding is 14-16%. The tempering time and moisture content of hard wheat before grinding are generally higher than those of soft wheat. 5. Grinding and flour making: light grinding, skin-core separation grinding, 4-5 skin grinding, 6-7 core grinding, 2-3 slag grinding, and equipped with auxiliary equipment such as powder purifier, bran beating machine, impact loose powder machine, etc., which need to be ground and sieved one by one, and circulated back and forth. 6. Grading: It can be divided into special flour 65%, special flour 75%, standard flour 80%, second flour 5-15%, bran 20%. 7. Packaging and storage: Automatic packaging, can be packaged according to your needs 5 kg, 10 kg, 25 kg, 50 kg. Flour is best packaged in ventilated bags for easy storage.