RYE-WHEATEN BAKING FLOUR AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2006 - IPC B02C9/04 

FIELD: flour production industry.

SUBSTANCE: method includes composing a milling mixture of rye and wheat grain with ratio 40:60-60:40 percents of mass with falling coefficient not less than 180c, cleaning the mixture from admixtures, moistening and conditioning of the same during 6,0-8,0 hours. Mixture is milled on rolling machines of crushing and milling systems, while four crushing and three milling systems are utilized. To prepare threshold milling mixture, wheat with gluten not less than 22% is utilized. Output of final product is no less than 82%. Rye-wheaten flour, produced by aforementioned method, has whiteness not less than 18,0 units, falling number not less than 200c, moisture level no more than 15%, falling from 045 sieve no more than 1,0% and passage through sieve 41/43 not less than 70%.

EFFECT: possible utilization of source grain of rye and wheat of varying quality to produce high quality rye-wheaten flour.

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