B3-CV-15-A threest age gear unit sizes to Selection and o Bevel-helical gearboxes B3

Flender/Flender Gear Units/Bevel-helical gearboxes B3

pering also have bleaching effect on the endosperm color, affecting thesemolina color, which subsequently affects the color of the nished pasta product. In general, over the years, the semolina particle size requirement for pasta is becom- ing progressively ner. Most recent Polimatik pasta-processing technology permits veryshort mixing time of less than 1 min. The semolina particle size requirement for suchprocess is generally much ner than conventional granulation. In such cases the temperingtime is extended to reduce the particle size without increasing any undue levels of starchdamage. Higher levels of starch damage would affect the texture of cooked pasta and alsocontribute to cooking loss. Durum wheat is usually milled at about 1% moisture content. The moisture of semolina would be dependent on the milling process and relative humidity. Generallyspeaking, semolina moisture will be in the range 1.0.5%. ne spray of water ap-proximately 1 before milling to add 0.5.0% moisture, has benecial effect. It is Grain-Milling Operations 3 after this moisture addition that the nal milling moisture reaches 1.0%. This helps tough- ening up the bran to resist shredding during the milling process. 5.3 Particle Size The milling process objectives for durum wheat are derived from the quality needs of the nished semolina and the level of its extraction requirement. Its particle size is qualityfactor that is affected through milling process, and this requirement may vary depending on the process, and on the end product requirement. For example, homemade couscousrequires much coarser granulation than pasta products. In general, whatever the particlesize requirement may be for given product or process, it should have as narrow size range as possible. This provides uniform-sized product. Large particles often do not hydrate fully during the mixing cycle of the pasta manufacturing, and this shows up aswhite specks in the nished pasta products. Table 1 provides particle size gr