Bran - Import export

By separating the flour particles adhered to and remaining in the bran, it both prevents the loss of flour and increases the efficiency. Thanks to the special pallets on the rotor that rotates horizontally, the flour is separated from the bran while being thrown towards the screen. The centrifugal directed product strikes the pore size preselected screen. Thus, it is ensured that the flour particles are directed to the outside of the sieve and the bran to the outlet channel from the inside. Applications Fields ◾ Flour Mills ◾ Semolina Mills

It is designed for separating flour particles stuck on bran and remaining in bran in flour and semolina factories. The flour and ash particles in the bran are separated and brought into the system and the efficiency is increased and efficiency is provided.

They are equipment used for storing and storing flour, bran and grain in mill systems.

Clamps with strong connection properties and wide cross-sectional areas are used to connect silo poles to each other. Seam thicknesses vary from 4 mm to 8 mm depending on the design.

It collects the flour from all exits of the sieve and delivers it to the flour container via pneumatics. Flour inlets are made with separate flour inlet valves. The valves lower the incoming flour into the spiral part. From here, it is directed to the outlet section via a spiral. Since the flour is covered with hair on the spiral, dust formation is prevented. There are ventilation holes at a certain point in this closed sheet metal. The spiral legs are made of rectangular profile. The helix of the gearmotor is located on the side of the outer body and is fixed to this side with the motor stand. There are rubber inspection covers on each flour flap.

It is used to separate the flour particles, which are stuck and mixed with bran, contributing to the yield increase and preventing the waste of flour’s

25 KG Kraft Bag.Intended Use Sudem Bread mix(10 kg),the ingredient yeast(for bread rolls 300 GR, for large breads 400 g) and water(6 liters) are mixed into turned as dough.Dough temperature 2527 C for 10 min slow,7 min fast are kneaded. For 1.Fermentation 15 min(at the counter) For 2. Fermentation , It takes 30 min for fermentation. Cooked for 3035 minutes. 1 year Storage in a cool and dry place

10 KG Kraft Bag. 1 year Storage in a cool and dry place

Russian Origin. Please contact for price and tonnage information.