01.07.2022
«The separation of bran from flour is a luxury, and for nutrition it is more harmful than useful». (Justus Liebig (1803-1873), a German scientist who made major contributions to agricultural and biological chemistry)
Our customers, when they start to organize the flour production, always ask about yield volume of high-quality flour by modern mill technology.
It has long been a tradition - the fluffier and whiter the bread, the more attractive it is. Some time ago, when white flour became widely available, the industry sells “purity,” as if whiteness was a guarantee of quality. But it is about benefit and quality! Let's figure it out. Don't let the definition of "highest grade" flour mislead you - this is not an indicator of the nutritional value and usefulness of flour, but simply a characteristic of its certain parameters. For example, bran at mills has in fact always been perceived as waste and a by-product, which is added in the production of animal feed. In vain! The benefits of bran have been known since ancient times, but now this healing product has deservedly received a "new life".
Recently, about 80% of the world's population has changed their diet. And the researches say that the average person on average consumes 15 - 30 % of fiber from the daily norm per day. It follows that most people around the world do not get enough dietary fiber. Bran contains 50 - 70 % fiber. Health authorities recommend that men and women eat 38 and 25 grams of fiber per day, respectively. Fiber is one of the main reasons whole plant foods are good for you. Growing evidence shows that adequate fiber intake may benefit your digestion and reduce your risk of chronic disease. Many of these benefits are mediated by your gut microbiota — the millions of bacteria that live in your digestive system. Also some types of soluble fiber—dubbed "prebiotics" have been shown to increase the bioavailability of minerals like calcium in the foods you eat, which may help maintain bone density. Soluble fiber regulates cholesterol and blood sugar levels, and insoluble fiber, in turn, cleanses the body and removes toxins. As a result, the level of insulin and glucose in the blood normalizes.
So, in the process of the so-called “fine grinding”, the grain loses a significant part of the nutrients, such as vitamins B1, B2, B3, B6, folic acid, iron, calcium, phosphorus, copper, magnesium, manganese, zinc, chromium and fiber. It becomes the contradiction: Why remove bran from wheat flour, so that later in the diet you can look for how to balance the required amount of fiber intake?!
Fiber is obtained from wholemeal flour, due to which it contains a large amount of fiber. This bread is gaining more and more popularity all over the world. Wholemeal bread, unlike white wheat, is more valuable, can be made from wheat, rye or mixed flour with the preservation of dietary fiber by one-time coarse grinding of cereal grains. Aggregate mini-mills do an excellent job with the production of such flour. Aggregate roller mill Р6-АММ-7 (made by SIC “AGRO-SIMO-MASHBUD”) is designed for processing wheat grain into flour and cereal at agricultural facilities and farms. Bread is baked from such flour, which contains bran, rich in fiber, and includes all grain components, including vitamins and useful micronutrients.
