AACC International AACC International

Cereal Chemistry Home
Cereal Chem 37:398 - 404.  |  VIEW ARTICLE

Improved Tempering and Modified Milling Techniques for Small Samples of Wheat.

L. D. Sibbitt, D. H. Classon, and R. H. Harris. Copyright 1960 by the American Association of Cereal Chemists, Inc. 

A rotary shaker is described for tempering wheat samples for a modified short milling procedure which permits milling 80 or more 100--150 g. samples per day by one operator. The method requires a shaking time of 15 minutes, and twelve samples can be tempered each 7.5 minutes. A micro mill was more suitable than the standard Allis mill for this work, since the micro mill flour yield was approximately 25% higher, resulting in a saving of both wheat and time required.

© Copyright AACC International  | Contact Us - Report a Bad Link