{"id":1641,"date":"2022-07-19T10:30:13","date_gmt":"2022-07-19T09:30:13","guid":{"rendered":"http:\/\/talleresmediavilla.es\/?p=1641"},"modified":"2022-07-19T10:30:14","modified_gmt":"2022-07-19T09:30:14","slug":"la-claves-para-un-buen-balance-del-molino","status":"publish","type":"post","link":"https:\/\/talleresmediavilla.es\/de\/la-claves-para-un-buen-balance-del-molino\/","title":{"rendered":"Die Schl\u00fcssel zu einer guten M\u00fchlenbalance"},"content":{"rendered":"

Im vorherigen Artikel haben wir dar\u00fcber gesprochen die Teile, in die das Weizenkorn geteilt wird,<\/strong> zu wissen, wie man die Qualit\u00e4t des Mehls erkennt und es von der Kleie unterscheidet. Und es ist genau so, wenn man dies wei\u00df der M\u00fcller kann die M\u00fchle inspizieren,<\/strong> um seine Leistung zu maximieren. Heute in Mediavilla-Workshops <\/a><\/strong>wir reden \u00fcber die Schl\u00fcssel zu einem guten Gleichgewicht der M\u00fchle<\/strong>. Unter der Voraussetzung, dass die Wartung, Reinigung und Pflege der M\u00fchle und ihrer Walzen in einwandfreiem Zustand ist. <\/p>\n\n\n\n

Was ist das Gleichgewicht der M\u00fchle<\/h2>\n\n\n\n

Bevor wir anfangen, Details zu nennen, m\u00fcssen wir erkl\u00e4ren woraus es besteht oder was das Gleichgewicht der M\u00fchle ist.<\/strong> Dazu ist es notwendig zu verstehen, dass es gibt mehrere Phasen innerhalb des Schleifprozesses<\/a><\/strong>, in dem die Getreide <\/strong>von Gerettet<\/strong>, und dann wird das Endosperm von dem abgekratzt, was das Mehl selbst bilden wird. Das Gleichgewicht besteht darin, diese Zeiten und Parameter zu kennen und die Bewegung der Zylinder so einzustellen, dass das Getreide verteilt wird optimale Form <\/strong>um einen Grind als zu f\u00f6rdern schnell und effizient wie m\u00f6glich. <\/strong><\/p>\n\n\n

\n
\"Schl\u00fcssel<\/figure>\n<\/div>\n\n\n

Er Freigabe brechen<\/em> f\u00fcr M\u00fchlenwaage<\/h2>\n\n\n\n

wissen wie das Korn verteilen<\/strong> gerechterweise werden wir uns mit einem Werkzeug namens helfen Freigabe brechen<\/em>. <\/strong>Dieser Name bezieht sich auf den Prozentsatz von gemahlenes Getreide, <\/strong>das hei\u00dft aus Mehl, was durchs sieb geht<\/strong> in den M\u00fchlen angeordnet. Dies h\u00e4ngt von vielen Faktoren ab, wie z. B. der \u00d6ffnung des Siebs, der Verteilung des Gitters oder der Feuchtigkeit in der Umgebung. Es h\u00e4ngt auch von der Art des Getreides ab, das Sie erreichen m\u00f6chten, je gr\u00f6\u00dfer die Konsistenz des Getreides, desto weniger Freigabe brechen<\/em><\/strong> und gr\u00f6\u00dfere Homogenit\u00e4t in seiner Verteilung.<\/p>\n\n\n\n

Der Produktvorhang als Muster f\u00fcr die Bilanz<\/h2>\n\n\n\n

Das Produkt-Feed muss sein gleichm\u00e4\u00dfig verteilt<\/strong> \u00fcber die gesamte Fl\u00e4che, und es m\u00fcssen Proben an mehreren Stellen der Walzen entnommen werden, um ein aussagekr\u00e4ftiges Ergebnis zu erhalten. Die Werkzeuge, die zum Abschirmen des ausgew\u00e4hlten Vorhangs verwendet werden, m\u00fcssen in der Gr\u00f6\u00dfe ge\u00e4ndert werden und angepasst werden, um diese Messung durchzuf\u00fchren,<\/strong> um genaue Zahlen zu erhalten. <\/p>\n\n\n

\n
\"wie<\/figure>\n<\/div>\n\n\n

Schritte, um eine gute Balance der M\u00fchle zu machen<\/h2>\n\n\n\n

Und jetzt, wenn wir die Konzepte gekl\u00e4rt haben, k\u00f6nnen wir Schritt f\u00fcr Schritt erkl\u00e4ren, was wir tun m\u00fcssen Holen Sie sich eine gute Balance der M\u00fchle<\/strong>. <\/p>\n\n\n\n

  1. Nehmen Sie einen Probe <\/strong>des Produkts Boden <\/strong>der von den M\u00fchlenzylindern mit Druck beaufschlagt wird<\/li>
  2. tragen ein Gewicht <\/strong>diese Probe und Punkt <\/strong>dein Ergebnis<\/li>
  3. Belastung f\u00fcr a Sieb <\/strong>Gr\u00f6\u00dfe ge\u00e4ndert Probe gesammelt <\/strong>und wieder in die Zylinder einsetzen<\/li>
  4. In einem Sieb <\/strong>Labor, verlassen f\u00fcr 3 Minuten<\/strong> zum Sieben mit 20W Sieb<\/li>
  5. F\u00fchren Sie die Berechnung <\/strong>des K\u00f6rneraustragsanteils: (Gewicht des aus dem 20-W-Sieb freigesetzten Produkts\/Gesamtgewicht der Probe)*100%<\/strong><\/li>
  6. Damit bekommen wir die M\u00fchlenbruch-Austragsprozentsatz eines Bruchs <\/strong><\/li><\/ol>\n\n\n\n

    Alles wird immer davon abh\u00e4ngen Temperatur<\/strong>, Feuchtigkeit <\/strong>der Umgebung, des M\u00fchlentyps und der verwendeten Zylinder. Aber auf diese Weise k\u00f6nnen wir uns ein Bild davon machen Bilanz unserer M\u00fchle<\/strong> um zu verstehen, welche Prozesse Sie m\u00f6glicherweise ben\u00f6tigen, wie z. B. Schleifen oder Einstechen des Zylinders<\/a><\/strong> zum anpassen <\/strong>das Korn zu Bruchrate erforderlich. <\/strong><\/p>","protected":false},"excerpt":{"rendered":"

    En el art\u00edculo anterior hablamos de las partes en las que se divide el grano del trigo, para saber identificar la calidad de la harina y diferenciarla del salvado. Y es que sabiendo esto, es precisamente como el molinero puede hacer un balance del molino, para optimizar al m\u00e1ximo el rendimiento del mismo. Hoy en … Read more<\/a><\/p>","protected":false},"author":9,"featured_media":1648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[50,8,52,51,32,48],"class_list":["post-1641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-milienda","tag-molineria","tag-molinos","tag-proceso-de-molienda","tag-reparado-de-cilindros","tag-trigo"],"yoast_head":"\nLa claves para un buen balance del molino<\/title>\n<meta name=\"description\" content=\"Hoy nos ponemos un poco t\u00e9cnicos y os explicamos como hacer un buen balance del molino, para optimizar al m\u00e1ximo su rendimiento.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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