PeriTec - Wheat Debranning System
PeriTec is a unique process, developed by Satake, which can be utilised in the cereal milling industry for applications such as debranning wheat, dehulling barley and degerming maize. The PeriTec process sequentially removes the outer kernel bran layers prior to milling or subsequent processing, which optimises the yield and reduces the amount of bran contamination in the finished product. The equipment used in the PeriTec process is able to sequentially strip the bran layers, giving the degree of control that the commercial flour miller demands. Within one machine bran removal rates can be adjusted from a few percent in order to heavy scourer the outside of the grain to 10 - 12 % required for some specialist processes.
Satake's many years of experience shows that that for the majority of mills, the optimum bran removal for high quality bread making flour is in the region of 6 - 6.5% and for durum semolina milling 8 - 8.5%.
Another advantage of the PeriTec System is its flexibility. The ability to adjust the amount of bran removed is ideal for mills required to produce a range of products such as wholemeals, browns and white flours. When producing wholemeal flours, the abrasion chamber can be by-passed and only the friction chamber used to heavy scour. When the mill produces white flour, the whole machine is used and higher optimum debranning rates are achieved.
The process is fully automated and features a control system that adjusts for variations in the nature of the raw product being fed into the system.
The PeriTec Debranning Process also has important applications in starch and ethanol product systems, where the removal of bran prior to milling can substantially improve the efficiency and performance of subsequent processes.
PeriTec vs. Conventional Flour Milling
During the 20th century the conventional wheat milling system became dominant for the production of bread flour and high extraction white flour. The PeriTec System removes the wheat bran layers, apart from that which is in the crease, before milling. Hence, there is less bran to remove so the milling 'break' system can be shortened and a greater amount of semolina and middlings is produced with a better product colour.
Mill flow diagrams are less complex as there is less bran, a potential contaminant of white flour, to be processed in the mill.
A conventional milling system loses most of the nutritionally rich aleurone cell layer, as it does not effectively strip it from the inside of flakes of bran. The PeriTec system allows substantially more of the aleurone cells to be released.
The removal of the peripheral bran, prior to milling, results in finished products that are brighter in colour and free of bran specks whilst retaining more of the nutritional components of wheat than a conventional milling system.
The process is exceptionally effective when used in durum semolina mills as it allows a large amount of coarse, clean, semolina to be released early in the milling system. The semolina mill diagram is less complex than a conventional semolina mill. It can also be utilised in starch and gluten production plants. The reduction in the risk of bran contamination reduces the potential problem of undesirably high fibre content in the flour going to the starch extraction plant.
Recent results from several UK mills prove that the PeriTec System improves the Hagberg Falling Number of wheat. This allows the miller to avoid problems in a year of low Hagberg values, or to take advantage of purchasing lower cost low Hagberg wheats and then improving them in the mill using the PeriTec Process.
Summary of advantages of applying PeriTec Debranning:
- Improved Product Quality
- Removal of Harmful elements
- Higher Yields
- Increased Capacity
- Granulation Enhancements
- Lower Wheat Costs
- Enhanced Nutritional Value
- Value Added Co-Products
- Longer Roll Life
- Flow Simplification