This invention is an apparatus and method for automatically adjusting the moisture content of feed grains (11) to a relatively constant target level. As the grain (11) is transported into, or within the feed manufacturing process, a sample is diverted through a continuous flow moisture sensor (23). The sensor (23) generates an electronic signal proportional to the moisture content of the grain (11). This signal is used to control the application rate of a surfactant - water mixture, or of water alone. The water may be either in the form of steam or, as a hot or cold liquid. The grain (11) then enters a mixing or contact chamber (15), into which the water is metered at a rate that is proportional to the moisture content of the incoming grain (11). The treated grain will have a relatively constant moisture content, eliminating one of the largest variables in the manufacturing of livestock feeds.

Die Erfindung betrifft ein Verfahren zur Mahlvorbereitung von Getreide, umfassend die folgenden Schritte:

a) Bereitstellen von Getreide;

b) Optional: Netzen und Konditionieren des Getreides;

c) Selektive Entfernung einer ersten Fraktion von Schalenbestandteilen des aus Schritt b) erhaltenen Getreides, wobei diese erste Fraktion im Wesentlichen die äusseren Schalenbestandteile des genetzten Getreides umfasst, und wobei 0.2 bis 2 Gew.% des Getreides entfernt werden;

d) Netzen und Konditionieren des aus Schritt c) erhaltenen Getreides;

e) Selektive Entfernung einer zweiten Fraktion von Schalenbestandteilen des aus Schritt d) erhaltenen Getreides, WObei diese zweite Fraktion im Wesentlichen Nahrungsfasern des genetzten Getreides enthält.

Das Verfahren ermöglicht die effiziente Gewinnung von kontaminationsfreien Gesamtnahrungsfasern. Eine Vorrichtung zur Durchführung des Verfahrens sowie vorteilhafte Verwendungen der Gesamtnahrungsfasern sind beschrieben.

Procédé de traitement d'un mélange de grains de maïs, caractérisé en ce qu'il comporte une unique étape de dégermage et de dépelliculage par abrasion des grains.

Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12 - 14%. The tempering of the raw wheat grains is performed for 16 - 36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content. Thus, it is possible to reduce the time required for the tempering of the polished wheat grains and to adjust the second water addition based on the water content in the flour.

A suitable member (1) is set into the feeding duct (2) of the wheat to the humidifier, to continuously take the percentage of humidity in the wheat to be moistened. The results thus obtained are first elaborated and then used as parameters of comparison to continuously actuate a dosing device of the moistening water.

Dosing continuously the correct quantity of bathing water to the wheat to be milled, it is possible to reach the useful percentage of relative humidity to obtain the perfect milling of the wheat.