A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

The present invention provides a method for preparing rollable and shelf stable pure millet flour comprising the following steps: a) cleaning millet grains to remove foreign material; b) pressure steaming millet grains; c) cooling of millets obtained from step b); d) oven drying or vacuum drying of millets obtained from step c); c) milling with 5 to 25% by weight of pregelatinized millet flour; thereby obtaining millet flour which is substantially rollable and have high shelf life.

The present invention provides a method for preparing rollable and shelf stable pure millet flour comprising the following steps: a) cleaning millet grains to remove foreign material; b) pressure steaming millet grains; c) cooling of millets obtained from step b); d) oven drying or vacuum drying of millets obtained from step c); c) milling with 5 to 25% by weight of pregelatinized millet flour; thereby obtaining millet flour which is substantially rollable and have high shelf life.

An abrasive grain-milling unit and a friction grain-milling unit are located on upper and lower portions of a pedestal, respectively. The friction grain-milling unit includes a grain feed trough to which a milled grain discharge trough of the abrasive grain milling unit is connected. A two-way grain feed trough and change-over valve is located above the abrasive grain-milling unit and is capable of selectively feeding grains either directly to the friction grain-milling unit or to the friction grain-milling unit via the abrasive grain-milling unit.

An abrasive grain-milling unit and a friction grain-milling unit are located on upper and lower portions of a pedestal, respectively. The friction grain-milling unit includes a grain feed trough to which a milled grain discharge trough of the abrasive grain milling unit is connected. A two-way grain feed trough and change-over valve is located above the abrasive grain-milling unit and is capable of selectively feeding grains either directly to the friction grain-milling unit or to the friction grain-milling unit via the abrasive grain-milling unit.

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.

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.