mjölproduktion

Mjölproduktion refers to the industrial process of manufacturing flour from grains. The primary grain used for flour production is wheat, though rye, barley, and other grains are also processed. The process begins with the cleaning of the grain to remove impurities such as dust, stones, and other foreign materials. After cleaning, the grain is conditioned, a process that involves adding moisture to soften the bran and hydrate the starchy endosperm, making milling more efficient.

Milling is the core of flour production. It involves breaking down the grain into its constituent parts: the bran (outer layer), the germ (embryo), and the endosperm (starchy interior). This is typically achieved through a series of rollers. The grain passes between grooved rollers that gradually break it apart. The resulting mixture, called "middlings," is then sifted to separate the endosperm from the bran and germ. The endosperm is further milled into flour. Different types of flour are produced by varying the fineness of the milling and the degree to which the bran and germ are removed. White flour, for example, is made from the endosperm only, while whole wheat flour includes all parts of the grain.

After milling and sifting, flour may undergo further treatments. Enrichment is a common practice in many countries, where vitamins and minerals such as iron, thiamine, riboflavin, niacin, and folic acid are added back to the flour to replace those lost during processing. Sometimes, bleaching agents are used to whiten the flour and improve its baking characteristics. The final product is then packaged for distribution and sale. The specific methods and equipment used in mjölproduktion can vary depending on the scale of the operation and the desired characteristics of the final flour.