FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular to the food concentrate industry. To obtain buckwheat flour, buckwheat is pretreated with an initial moisture content of 15-16% by IR radiation with a radiant flux density of 30 to 32 kW/m2 for 35-40 s. Then the processed buckwheat is crushed on a pin grinder-disintegrator with a relative circumferential speed of grinding discs of 160 m/s, a disc diameter of 640 mm and the number of pins on one disc of 376 pcs. Shredded buckwheat is sieved through a polyamide sieve number 52/56 PA or 11xxx with a nominal hole size of 118 microns (mcm) to obtain a finished product in the form of finely ground buckwheat flour with an increased shelf life, having functional and high consumer properties.
EFFECT: use of the invention will reduce the duration of the process of processing buckwheat into flour.
2 cl
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