METHOD OF PRODUCING A MULTICOMPONENT FUNCTIONAL FLOUR MIXTURE BASED ON FARRO, BEANS, MUNG BEAN, LENTILS, PEARL BARLEY Russian patent published in 2025 - IPC B02C4/06 B02C13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of dry functional flour mixtures, and can be used in children, school and rational nutrition, as well as for elderly people. Method of producing multicomponent functional flour mixture is characterized by that mixed are farro grains – 30.0 %, beans seeds – 25.0 %, mung bean seeds – 19.0 %, lentil seeds – 14.0 %, pearl barley – 10.0 %, table salt – 1.0 %, coriander – 0.5 %, cedar nut shells – 0.3 % and allspice – 0.2 %. After that, the multicomponent functional grain grinding mixture is successively crushed on 3 grinding systems with a hammer rotation frequency of 3000 rpm and on 3 successive grinding systems on roller machines with back-to-back flute disposition with a fast roller rotation speed of 6.0 m/s, with ratio of circular speeds of fast and slow rotating rolls of 2.5, with density of cutting of rolls from 9 pieces per 1 cm, with slope of flutes of 11 %. Further, grinding products are sorted and the functional flour mixture is sown on sieves with a nominal mesh size of 224 mcm.

EFFECT: invention widens the range of raw materials used in children, school and rational nutrition, as well as for elderly people, as well as improves consumer properties of the ready product.

1 cl, 1 dwg, 1 tbl, 1 ex