SMALL - CAPACITY UNIT FOR FLOUR PRODUCTION AND PANIFICATION

Abstract

Providing the population of small settlements with flour and bread in modern conditions requires energy expenditure on the transportation of grain to the mills, and then to the bakeries and bread itself to the settlements. Therefore, the organization and access into the modern market of the small-capacity units that allow processing of grain at the place of its cultivation into flour and bread at a minimum of energy expenditure and in the best use of anatomical parts of the grain are important. Flour and bakery industries play a major role in providing Ukraine such socially important products as flour and bread. Ukraine today has adequate potential to procure provisions of food grain for flour and bread. Despite the gradual decline in bread consumption in Ukraine, which is observed in recent years, flour and bread are strategically important products, the production of which brings steady income. The proposed version of the small-capacity unit in comparison with those released and produced by industry both in Ukraine and abroad, is a simplified version of the powerful means of rolling mills, and that leads to reduction of level in the use of anatomical parts of grain by increasing of the specific energy consumption per unit of the produced products 2-2,5 times more. Thus the most valuable anatomical parts enriched with protein, microelements and vitamins (aleurone layer and germ) do not get in the product of grain processing and are displayed together with brans or partly get in flour of lower quality, which reduces the biological value of flour of the first and higher qualities. In this regard, there was a necessity to create such installation units that could be available for usage in agricultural and large farming enterprises and would allow to get flour and bakery products at the best use of anatomical parts of grain.