CYLINDER MILLING

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CYLINDER MILLING

During the 20th century, milling technology saw the introduction of spinning cast iron cylinders which replaced traditional millstones. The surfaces of Molino Quaglia’s modern cylinders are cut to create grooves that can break up the grain and gradually separate its bran and external layers from the internal endosperm, where the starch particles are stored. The wheatgerm is carefully separated as well, and it undergoes a  final thermal stabilization process that allows it to be preserved without the risk of rancidity. 

Using the cylinder milling technique, contrary to stone milling technology, wheat grain requires more passages to be turned into flour. During each passage, there is an alternation of breaking and sieving operations to allow all the components of the grain to separate. The process needs to be very gentle and gradual. It is important not to excessively crush the external bran, otherwise it can be very difficult to be removed. The flour obtained through the cylinder milling process is very delicate, refined and naturally white.

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