Although the basis of every protein
shifting process is comminution and classification, it is the
final application which determines which of the many methods
available is actually used to produce the desired low-protein
or high-protein flour concentrates (e.g. wheat flour with a
protein content of 12% in dry substance).
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IF
= interrupted fermentation
DF = delayed fermentation
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The grinding parameters of our size reduction systems can be
infinitely varied such that on the one hand, an intensive grinding
of raw flours (e.g. wheat flour of approx. 12% P in dry substance)
to the required high fineness is guaranteed, while on the other
hand, the gentle and selective grinding prevents any damage
to the protein or starch grains. Dependent on the material,
the following are used:
Fine impact mills UPZ
Contraplex® wide-chamber mills CW
Zirkoplex® classifier mills ZPS
For the high-precision classifying into a protein-rich and a
low-protein fraction, we use our Turboplex® ultrafine classifier.
These classifiers have an extremely sharp precision of cut,
deliver top-quality end products, high yields and extremely
low-protein flour concentrates.
We distinguish between standard and special processes.
Examples for process solutions:
Wheat flour
- soft wheat
- durum wheat
Peas: yellow, green
Pea pods
Fava beans
Broad beans
Potato flour
Cottonseed
Cornflour; corn grits
Soya flour
Rapeseed flour
Mung beans
Barley
Draff
Oatmeal
Oat husks
Objective: Manufacture of a protein-rich
concentrate
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Reference values:
- Wheat flour protein content:
approx. 10%
- Protein-enrichment up to 20%
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The system schematic shows Alpine's standard process with
one-stage grinding and classifying.
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1 = Feed
bin
2 = Feed metering screw
3 = Contraplex CW pin mill
4 = Turboplex ATP ultrafine classifier
5 = Rotary valve
6 = Automatic filter
7 = Fan
8 = Control cabinet
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A = Feed
product
B = Coarse material
C = End product – fines
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This process is used for wheat
flour and a variety of other raw materials.
The process utilises Alpine's Zirkoplex classifier mill
ZPS (1) for the fine grinding step and the Turboplex ultrafine
classifier (2) for the classifying step.
Product yield points:
A = Coarse material with approx. 5.5 - 8% protein
B = Fines with approx. 18 - 22% protein
System variant
To manufacture flours with improved baking properties,
grinding of the wheat flour is often carried out with
the Zirkoplex classifier mill ZPS alone, i.e. without
a downstream classifying step with the Turboplex classifier.
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Reference values for soft wheat flour
- Protein content: approx. 10%
- Protein-enrichment up to 22%
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