GB1049102A - Process for agglomeration of dry pulverulent flour base material - Google Patents

Abstract

1,049,102. Agglomerating flour, dispersible food agglomerates. PILLSBURY CO. April 27, 1964, No. 17429/64. Headings A2E and A2Q. In agglomerating a cereal flour containing less than 3.5%, by weight of watersoluble adhesive protein, the flour M is fed, by a helical conveyer 11, from a hopper 10 and through an opening 13a, into a mixing tube 13, into which a spray of water, or water and steam, is injected, through a pipe 17. The flour is agitated and impacted and carried through the tube, to its outlet opening 13b, by a mixing conveyer comprising a rapidly rotating shaft 15 having radially extending arms 16 secured thereon in staggered spiral fashion and terminating in paddles or blades 14, which are set at an angle to the shaft to function as a discontinuous helical mixing conveyer. The particles of flour are thus dispersed in the tube 13 and their moisture content is increased by 10 to 30%, by weight, so that some of their protein is hydrated, i.e. glutenized, and forms adhesive gluten on their surfaces, and the particles are thus brought into contact and held together to form clusters or agglomerates. The agglomerated flour A passes, through a shoot 18, on to the vibrating screen 19 of a vibratory conveyer 20. Heated air, e.g. at a temperature of 270‹F., supplied through a duct 21,. is passed upwardly through the screen 19 to dry the flour and is recirculated or exhausted through a duct 22. The dried flour then passes on to a coarser screen 23 on which over-sized agglomerates are retained for removal and regrinding and return to the hopper 10. The desired fraction of dry agglomerated flour passes through the screen 23 on to a fine screen 24, from which it is discharged. Cool air, supplied through a duct 25, is passed upwardly through the screens 24 and 23, to cool the agglomerate fractions, and is then exhausted through a duct 26. Flour agglomerated and classified according to the invention is dispersible, free-flowing, dustfree, penetrable and readily wettable, and has a loose bulk density not less than that of the original flour.