WHEAT FLOUR FOR PRODUCING OF FARINACEOUS CONFECTIONERIES "KONDI" AND METHOD FOR PRODUCING THE SAME FLOUR Russian patent published in 2006 - IPC B02C9/04 B02B3/14 

FIELD: flour-milling industry, in particular, production of sort wheat flour for preparing of farinaceous confectioneries.

SUBSTANCE: method involves processing for separation of wheat grain components, from which milling receipt is formed at preliminarily stage by quantity and quality of gluten from two or more kinds of grain; removing mineral contaminants; providing shelling for reducing grain ash content by 0.07% relative to basic ash content; providing aspiration and staged hydrothermal processing of grain, first stage including moistening of grain by 2.5-3% at rest time of 18-20 hours, second stage including moistening of grain to 0.5-1% at rest time of 5-6 hours, and third stage including moistening of grain to 0.3-0.5% at rest time of 15 min; performing additional cleaning of grain from grain coat; grinding at break sifter systems; polishing; grinding, and milling for producing of ground product having grinding size characterized by reduction tail on polyamide sieve No 52/60 having no more than 2% of 118 micron sized meshes. Gluten content in ready ground product is at least 23% with gluten quality factor not in the excess of 120 units.

EFFECT: reduced water absorption of wheat flour, improved capability of forming finely dispersed suspensions for producing of stable homogeneous foam and, accordingly, improved organoleptical properties of ready farinaceous confectioneries.

3 cl