{"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\/en\/la-claves-para-un-buen-balance-del-molino\/","title":{"rendered":"The keys to a good mill balance"},"content":{"rendered":"

In the previous article we talked about the parts into which the grain of wheat is divided,<\/strong> to know how to identify the quality of the flour and differentiate it from the bran. And it is that knowing this, it is precisely as the miller can take stock of the mill,<\/strong> to maximize its performance. Today in Mediavilla workshops <\/a><\/strong>we talk about the keys to making a good balance of the mill<\/strong>. Assuming that the maintenance, cleaning and care of the mill and its cylinders is in perfect condition. <\/p>\n\n\n\n

What is the balance of the mill<\/h2>\n\n\n\n

Before we start giving details, we must explain what it consists of, or what is the balance of the mill.<\/strong> For this it is necessary to understand that there is several phases within the grinding process<\/a><\/strong>, in which the grain <\/strong>of saved<\/strong>, and then the endosperm is scraped from what will form the flour itself. The balance consists of knowing these times and parameters and adjusting the movement of the cylinders, so that the grain is distributed optimal shape <\/strong>to promote a grind as fast and efficient as possible. <\/strong><\/p>\n\n\n

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

He break release<\/em> for mill balance<\/h2>\n\n\n\n

to know how distribute the grain<\/strong> equitably, we are going to help ourselves with a tool called break release<\/em>. <\/strong>This name refers to the percentage of ground grain, <\/strong>that is, of flour, what goes through the sieve<\/strong> arranged in the mills. This will depend on many factors, such as the opening of the sieve, the distribution of the grid or the humidity in the environment. It also depends on the type of grain that you want to achieve, the greater the consistency of the grain, the less break release<\/em><\/strong> and greater homogeneity in its distribution.<\/p>\n\n\n\n

The product curtain as sample for balance<\/h2>\n\n\n\n

The product feed must be evenly distributed<\/strong> over the entire surface, and samples must be taken from several places on the rollers, in order to obtain a conclusive result. The tools used to screen the chosen curtain must be resized and be adapted to make this measurement,<\/strong> so that accurate figures can be obtained. <\/p>\n\n\n

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

Steps to make a good balance of the mill<\/h2>\n\n\n\n

And now if, with the concepts clarified, we can explain step by step what we must do to get a good balance of the mill<\/strong>. <\/p>\n\n\n\n

  1. Take one sample <\/strong>of the product ground <\/strong>that is being subjected to pressure by the mill cylinders<\/li>
  2. carry a weight <\/strong>this sample and point <\/strong>your result<\/li>
  3. Strain for a sieve <\/strong>resized the sample collected <\/strong>and place it back in the cylinders<\/li>
  4. In a sieve <\/strong>laboratory, leave for 3 minutes<\/strong> for sifting with 20W sieve<\/li>
  5. Perform the calculation <\/strong>of the grain discharge percentage: (weight of product released from 20W sieve\/total weight of sample)*100%<\/strong><\/li>
  6. With this we will get the mill break discharge percentage of a break <\/strong><\/li><\/ol>\n\n\n\n

    Everything will always depend on the temperature<\/strong>, humidity <\/strong>of the environment, the type of mill and the cylinders used. But this way we can get an idea of the balance of our mill<\/strong> to understand what processes you may need, such as grinding or cylinder grooving<\/a><\/strong> for adjust <\/strong>the grain to breakage rate required. <\/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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