METHOD OF PRODUCING WHEAT-FARRO FLOUR Russian patent published in 2024 - IPC B02C4/06 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to flour-grinding industry, and can be used in production of food wheat-farro flour from a milling mixture of wheat and farro grains. First, a grinding mixture is made from prepared wheat and farro grains in ratio of 50:50, or 60:40, or 70:30. Further, the grinding mixture is subjected to hydrothermal treatment by cold conditioning, moistening to moisture content of 16.0-16.5% and conditioning for 12 hours. Then prepared wheat-farro milling mixture is milled on 5-break systems and 5-milling systems on roller machines with arrangement of back flutes on back. At the same time the mixture is crushed with cutting density of rolls in amount of 6 pieces per 1 cm and with a flutes slope of 8% on 1st break system. Further, it is crushed with cutting density of rolls in amount of 7 pieces per 1 cm and with a flutes slope of 9% on 2nd break system. Then it is crushed with cutting density of rolls in amount of 8 pieces per 1 cm and with a flutes slope of 9% on 3-rd break system. Further, it is crushed with cutting density of rolls in amount of 9 pieces per 1 cm and with a flutes slope of 10% on 4th and 5th break systems. Then it is crushed on 1-5 milling systems with subsequent sorting of the milling product on sieves of various sizes.

EFFECT: invention makes it possible to develop an efficient technology of processing grain-wheat and farro grain to produce wheat-farro flour for bakery and confectionary industries.

1 cl, 3 tbl