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

FIELD: food industry.

SUBSTANCE: invention relates to production of food triticale-farro flour. First, a grinding mixture is made from the prepared triticale grains and farro grains in ratio of 50:50 or 60:40, or 70:30, respectively. Prepared triticale-farro grinding mixture is crushed on 5 break systems and 5 grinding systems on roll machines with arrangement of flutes back on back with roll cutting density in amount of 5 pieces per 1 cm and with slope of flutes of 8% on the I-st break system. Further, it is crushed with cutting density of rolls in amount of 6 pieces per 1 cm and with a flute slope of 9% on the II-th break system. Then it is crushed with cutting density of rolls in amount of 7 pieces per 1 cm and with a flute slope of 9% on the III-rd break system. Then it is crushed with a cutting density of rolls in amount of 9 pieces per 1 cm and with a flute slope of 10% on the IV-th and V-th break systems. Then it is ground in 1st-5th grinding systems with subsequent sorting of the grinding product on sieves of various sizes.

EFFECT: invention makes it possible to develop efficient technology of processing triticale grain and farro grain with production of triticale-farro flour for bakery and confectionary industries.

1 cl, 3 tbl