GB651864A - Improvements in or relating to a process of producing germ flow from cereal grain - Google Patents

Abstract

A process of producing germ flour from cereal grain, for example, wheat berries, containing germ, endosperm and aleurone portions and an outer bran layer, comprises tempering the grain which has been aged at least 90 days out of the field, the equivalent of four to eight hours with water (4-6 hours if the water is 60-80 DEG F), so that there is no substantial dislocation of the vitamin content of the aleurone portion into the bran, passing the grain through a plurality of break rolls which have been separated a sufficient distance to reduce the grain but permit the germ to pass therethrough in its normal form, passing the reduced grain through a plurality of reduction rolls, all of which have been separated a sufficient distance to reduce the germ, endosperm and aleurone to flour fineness and maintaining the temperature thereof below the brittle point of approximately 85 DEG F from a time prior to the delivery of the grain to the first break rolls and until all reduction has been completed, and including aeration of the grain during passage thereof through the break and reduction rolls. U.S.A. Specification 2,018,966 and Australian Specification 110,532 are referred to.