A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.

A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.

The present invention relates to a process for obtaining durum wheat oil starting from durum wheat. further obtaining a defatted meal and durum wheat lecithin. The invention further relates to a process for obtaining flour products of defatted durum wheat germ and defatted durum wheat bran starting from said defatted meal of durum wheat. The present invention relates to a process starting from the defatted meal of durum wheat for obtaining a natural sourdough and a dried natural sourdough therefrom. A further object of the invention are the thus obtained products: durum wheat oil, defatted meal and durum wheat lecithin, flour products of defatted durum wheat germ and defatted durum wheat bran, a natural sourdough, and a dried natural sourdough.

The present invention relates to a process for obtaining durum wheat oil starting from durum wheat. further obtaining a defatted meal and durum wheat lecithin. The invention further relates to a process for obtaining flour products of defatted durum wheat germ and defatted durum wheat bran starting from said defatted meal of durum wheat. The present invention relates to a process starting from the defatted meal of durum wheat for obtaining a natural sourdough and a dried natural sourdough therefrom. A further object of the invention are the thus obtained products: durum wheat oil, defatted meal and durum wheat lecithin, flour products of defatted durum wheat germ and defatted durum wheat bran, a natural sourdough, and a dried natural sourdough.

A grain food product washing and hydrating system includes a mass-flow designed vessel. The vessel includes an upper wash section in the form of a cylinder. The wash section receives the grain food product and mixes the same with a fluidized liquid in a turbulent flow. Excess fluid is recycled. The washed grain food product then moves towards a frustoconical-shaped hydration section, where a treated liquid hydrates the grain food product. The shape of the hydration section allows for the mass-flow movement of the grain food product, which ensures continuous flow and enough residence time to hydrate the grain food product, before metering out the same for further processing.

A grain food product washing and hydrating system includes a mass-flow designed vessel. The vessel includes an upper wash section in the form of a cylinder. The wash section receives the grain food product and mixes the same with a fluidized liquid in a turbulent flow. Excess fluid is recycled. The washed grain food product then moves towards a frustoconical-shaped hydration section, where a treated liquid hydrates the grain food product. The shape of the hydration section allows for the mass-flow movement of the grain food product, which ensures continuous flow and enough residence time to hydrate the grain food product, before metering out the same for further processing.