1. Raw materials:

小麦由麦胚、胚乳、麦皮三部分组成。各部分按重量所占的百分比为:胚乳82～85％,胚2～3％，麦皮12～14％。胚乳含有大量淀粉，并含部分由蛋白质组成的面筋质，是用以制作面包、糕点等各种食品的主要原料。麦皮含有丰富的膳食纤维，是人体必需的营养元素。

Wheat consists of wheat embryo, endosperm and wheat skin. The percentage of each part by weight is 82 ~ 85% of endosperm, 2 ~ 3% of embryo and 12 ~ 14% of wheat skin. Endosperm contains a lot of starch and some gluten composed of protein. It is the main raw material for making bread, cakes and other foods. Wheat peel is rich in dietary fiber, which is an essential nutritional element for human body.

2、清理：

2. Cleaning:

主要是清理小麦中的秸秆、沙尘、石子、破损麦、茸毛以及野草种子等影响面粉出粉率的杂质，通常采用风筛结合振动筛。

It is mainly used to remove the impurities affecting the flour yield, such as straw, sand dust, stones, damaged wheat, fluff and wild grass seeds in wheat. It is usually removed by air screen combined with vibrating screen.

由于不同品种和不同地区的小麦含水量与物理特性各异，有的干硬、有的湿软。经过清理后必须进行水分调节，使之达到适水分含量。水分调节的目的：①使小麦吸收一定量的水分，胚乳中的蛋白质与淀粉由于吸水速度不同而使两者产生位移。使胚乳疏松易于粉碎。②使表皮吸水变韧，磨时不易破碎。以免影响粉质。③使工艺过程稳定。

Due to the different water content and physical characteristics of wheat in different varieties and regions, some are dry and hard, and some are wet and soft. After cleaning, moisture adjustment must be carried out to make it reach the optimum moisture content. The purpose of water regulation: ① make wheat absorb a certain amount of water, and the protein and starch in endosperm move due to different water absorption speed. Make endosperm loose and easy to crush. ② Make the skin absorb water and toughen, and it is not easy to break when grinding. So as not to affect the powder. ③ Make the process stable.

4、润麦：（着水后或者水洗后的小麦存放一段时间为润麦）

4. Moistening wheat: (moistening wheat after water or washing for a period of time)

芝麻酱石磨机

Sesame paste stone mill

着水后的小麦存放一段时间主要是为了水分向麦粒渗透，同时使麦粒间的水分均匀，使麦粒皮层与胚乳易于分离，易于磨细麦皮则因韧性增加而免破碎影响粉质，从而为整个工艺过程的良好、稳定和成品水分的合乎标准提供了条件。因天气、地域不同，小麦品种不同其润麦时间一般在12-30小时，石磨面粉的入磨小麦水分含量在13-14.5%。硬质小麦润麦时间与入磨水分一般高于软粒小麦。

The stored wheat after being watered for a period of time is mainly for the purpose of water infiltration into the wheat grains, and at the same time, the water between the wheat grains is uniform, so that the wheat grain cortex and endosperm are easy to be separated and ground, and the wheat peel will not be broken due to the increase of toughness, which provides conditions for the good and stability of the whole process and the compliance of the water content of the finished product. Due to different weather and regions and different wheat varieties, the moistening time is generally 12-30 hours, and the best moisture content of ground wheat with stone flour is 13-14.5%. The moistening time and grinding water of hard wheat are generally higher than that of soft grain wheat.

5、石磨研磨与过筛

5. Stone grinding and screening

石磨磨粉是一个勤磨不厌重复的工作，需要逐次研磨，逐次过筛，来回循环。

Stone grinding is a repeated work, which needs to be ground, screened and cycled back and forth.

石磨磨面不同于现代化机械磨面。石磨磨粉的特点就是低速低温研磨，避免高速旋转产生的高温而破坏面粉含有的营养物质，地保留了小麦中的蛋白质、面筋质、胡萝卜素、碳水化合物、钙、磷、铁、维生素B1、B2等各种营养物质，石磨本身含有的矿物质与原料自然摩擦，矿物质元素与原料的营养物质天然混合,浑然一体。石磨面粉保留了小麦的原汁原味，用石磨面粉制作的各种面食口感柔韧、麦香浓郁、营养价值更高，是真正天然绿色的健康食品。

Stone grinding surface is different from modern mechanical grinding surface. The biggest feature of stone mill is low-speed and low-temperature grinding, which avoids the high temperature generated by high-speed rotation from damaging the nutrients contained in flour, and retains various nutrients such as protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1 and B2 in wheat to the greatest extent. The minerals contained in stone mill itself naturally rub with raw materials, Mineral elements and nutrients of raw materials are naturally mixed and integrated. Stone flour retains the original flavor of wheat. All kinds of pasta made with stone flour have flexible taste, strong wheat flavor and higher nutritional value. It is a real natural green healthy food.

6、晾晒：

6. Drying:

石磨面粉是低速研磨对面粉含有的水分消耗低，又不添加任何添加剂，所以生产出来的面粉需要晾晒一下，使水分降低易于存储。

Stone mill flour is low-speed grinding, which has low water consumption and does not add any additives. Therefore, the flour produced needs to be dried to reduce the moisture and easy to store.

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