World Grain - November 2019 - 58

MILLING OPERATIONS

Target Flour Extraction %
Milling Data

Unit and Basis

Flour Yield

(%) basis wheat milled

80

75

70

65

60

78.1%

74.0%

67.0%

65.5%

58.6%

Recovered Products

(%) basis wheat milled

96.4%

95.6%

96.7%

97.8%

96.4%

Flour Yield

(%) total products recovered

81.1%

77.4%

69.3%

67.0%

60.8%

Figure II: Milling yield and recovery results for targeted yields.

80

Target Flour Extraction %
75
70
65

Flour Data

Unit and Basis

60

NIR
NIR
Ash (Furnace)

Moisture (%) as-is
Protein (%) 14% moisture basis
Ash (%) 14% moisture basis

14.13
10.52
0.580

14.01
10.26
0.466

13.73
9.79
0.416

13.78
9.78
0.387

13.85
9.73
0.379

Starch Damage

Iodine Absorption (%)

96.12

95.24

96.31

95.31

93.58

SD Matic

AACC76-31 (%)
Farrand Units

6.36
42.9

5.70
34.5

6.51
44.8

5.75
35.3

4.55
21.8

60

Dough Data

Unit and Basis

80

Target Flour Extraction %
75
70
65

Mixograph

Flour Absorption (%) as-is )
Flour Absorption (%) as-is
Mix Time (minutes)
Mix Tolerance (minutes)

60.8
61.0
4.1
1.0

60.5
60.5
4.1
2.0

60.0
59.7
4.2
2.7

60.0
59.7
4.2
1.7

59.8
59.7
4.3
1.0

Alveograph

P (mm) tenacity
L (mm) extensibility
G (mm) swelling index
W (10-4J) baking strength
P/L (ratio) configuration ratio
le (%) elasticity index

85.0
76.0
19.4
223.0
1.1
53.8

73.7
85.3
20.6
219.3
0.9
57.3

94.3
71.7
18.8
242.7
1.3
55.4

76.3
75.3
19.3
206.3
1.0
55.9

71.7
77.3
19.6
198.7
0.9
56.4

Farinograph

Absorption (%) as-is
Absorption (%) 14% moisture basis
Development (minutes)
Stability (minutes)
Tolerance Index
Breakdown (minutes)
Quality Number

58.5
58.6
5.2
9.5
28.0
10.6
106.3

56.6
56.6
6.0
10.5
29.0
11.2
111.7

58.7
58.4
5.0
12.6
11.0
13.5
135.0

56.2
56.0
5.7
11.2
23.7
11.6
116.3

55.3
55.1
6.6
12.4
26.3
12.6
126.3

Baking Data

Unit and Basis

Test Bake

Flour Absorption (%) as-is
Flour Absorption (%) 14% moisture basis
Bake Mixing Tolerance Index
Crumb Score
Loaf Volume (cc)
Dough Weight (grams)
Proof Height (centimeters)
Loaf Weight (grams)
Color

80
62.4
62.5
4.3
2.8
878.3
172.4
7.2
151.6
Dark Yellow

Target Flour Extraction %
75
70
65
60.7
60.7
4.5
3.2
858.3
170.3
7.2
147.6
Yellow

62.0
61.7
4.7
3.5
845.0
171.6
7.2
150.2
Slight Yellow

60.9
60.6
4.4
3.2
861.7
170.2
7.0
148.9
Yellow

60
60.2
60.0
4.5
3.2
871.7
170.5
6.9
149.4
Yellow

Figure III: Analysis of flour from various yield levels off the B├╝hler Tandem Mill.
58

November 2019 / World Grain / www.World-Grain.com


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World Grain - November 2019

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