filter alternatively possible see page and F B4-DV-7B Bevel-helical gearbox B4

Flender/Flender Gear Units/Bevel-helical gearbox B4

uction 7.2 7.4 0.5 0.4 1.3 1.2 Coarse reduction 4.3 7.7 0.5 0.4 1.2 1.2Grader 5.2 8.9 0.5 0.4 1.4 1.3 3 Break 4.7 8.6 0.6 0.4 1.8 1.6 5 Reduction 4.4 9.0 0.6 0.4 1.8 1.6Filter 1.6 9.6 0.7 0.4 1.9 1.6 2 Coarse reduction 1 9.6 0.8 0.4 1.5 1.6 4 Break 1.5 9.1 0.9 0.4 1.3 1.7 Bran duster 0.5 9.6 1.4 0.4 1.6 1.8 Reduction 1 9.6 1.4 0.4 1.2 1.8Shorts duster 0.7 9.3 1.5 0.4 1.3 1.8 Reduction 0.7 1.0 1.6 0.5 1.2 1.8 Grain-Milling Operations 3 3.3.1.1 Ash Content and Color Ash content is the proportion of incombustible mineral matter that remains after mea- sured quantity of our is completely incinerated. There is direct relation between ashcontent and degree of bran contamination (as explained in the next paragraph). Conse- quently, ash content provides useful measure of our purity and, therefore, of milling efciency. Within kernel of wheat, ash content increases from the center toward the bran, as might be expected because mineral matter is concentrated in the outer (bran) layers ofthe kernel. Thus, the our that comes from the center of the kernel is the whitest, whereasthe our scraped off the bran is the darkest. Therefore, the our streams from head reduc-tion passages are the whitest and the lowest in ash content, whereas our streams from the last break and reduction passage are darkest and highest in ash content. 3.3.1.2 Protein Similar to ash content, protein content also increases from the center of the endosperm toward the bran skin within wheat kernel. Therefore, our streams from head reductionpassages are lowest in protein content and our streams from lower break passages are highest. Wheat our protein when hydrated forms gluten. Gluten provides the viscoelastic properties to the dough, which is very important for baking. Wheat our protein, with theexception of rye, to some extent, has this unique property among all cereal grains. 3.3.1.3 Flour Strength and Flour Stream Properties As our and water are mixed together to form dough, protein hydrates and gluten