Miller Magazine Issue: 148 April 2022

81 COVER STORY MILLER / APRIL 2022 competences in the dry milling process with references for wheat but also for pulses like yellow peas. The production of pea proteins is mainly done by wet separation process out of pea flour. Naturally, the focus while producing pea flour lies on achieving the highest yield on protein inside the flour. Another as- pect is to create a uniform granulation accordingly to different requests of the wet technology of different suppliers. Finally, also the content of remaining flour in removed husk should be as minimal as possible. CESCO COMPETENCES Our CESCO competences lie in the first steps in the whole technological line with handling and milling of peas. That’s why we have to follow with our technology-specific require- Figure 2: Competences of CESCO marked orange. Raw Yellow peas Moisture 14 ± 1 % of total Impurity content (to the mill) appr. 2,0 % Starch content min. 52 % db Protein (N x 5.7) min. 25 % db Fat max. 2,0 % db Raw fibre max. 1,2 % db Ash max. 5,0 % db Pea Flour Remains on 250 my sieve max. 2,0 % Ash max. 3,0 %db Damaged starch: max. 6,0 %db Flour fraction yield appr. 88-90 % Cleanliness of flour appr. 99 %