H2-FH-17-D flender elpex b Helical speed reduction gearbox H2

Flender/Flender Gear Units/Helical speed reduction gearbox H2

ay be produced by grinding the whole grain into meal form of required particle size. However, more commonly, our mills blend 8% of strong bakers our base with 1% of ne bran of appropriate particles size. In Canada the wheat germ is left out, thereby increasing the shelflife of the whole wheat our. 6. Pastry our: patent and clears from soft wheat ours may be blended to produce pastry our. If straight-run our from soft wheat is being binned, then there isno blending required. Protein content for such our is approximately 8.5.5% with an ash content varying from 0.4.5%. This our can also be used for cookies. 7. High-ratio cake our: patent our from soft wheat with very low protein and low ash of approximately 8.0 and 0.3%, respectively is used. The cake oursusually have very ne particle sizes. 8. Cookie our may be straight-run our or blend of some patent and more clears our. For example, 2% of patent our may be blended with 8% of clears. 9. Cracker our requires little bit of strength; therefore, blend of 5% medium strength straight-run our with straight-run soft wheat our may produce desir-able results. The protein content in cracker our may be about 9.5.5%. 3.5.2 Finished Products Handling Handling of nished products involves storage, handling, and dispatching nished ours and by-products. Such facility is shown in Fig. 3. As can be seen from Fig. 3, ouris stored, handled, and dispatched for three principal forms of utilization, as follows: 1. Storage and bagging in large bags using high-speed carousel packer. This is primarily for use in small bakeries. 2. Storage and bagging in small bags of various sizes to be sold in supermarkets as consumer (household) our. 3. Storage and loading in bulk for deliveries to the large-scale mechanized bakeries in bulk tankers or trucks. Figure 3 also shows the bagging as well as bulk-loading of by-products. 3.6 Finished By-Products and Their Utilization Most of the endosperm of wheat kernel is ground into ne our and sometimes