Miller Magazine Issue: 135 March 2021

55 COVER STORY MILLER / march 2021 been adapted, added, and expanded to not only provide sanitation and safety but help ease the stress of working during this pandemic. This pandemic teaches as a lesson to stay up-to-date, plan for unforeseen events, and be in- formed on business continuity planning which creates an urge of new technologies in the industry. As has been the case throughout the history in times of crisis, inexpensive and durable grain-based foods such as flour have been in high demand. Throughout this crisis, equipment suppliers who serve the milling industry have continued to introduce new technologies that makes grain, flour, and other milling products more efficient, advances the quality, hygiene, and safety of the product. The milling industry is evolving rapidly, some of the new technologies introduced are as follows: AUTOMATIC LEVELLING SYSTEM (ROBOT) Metalmont Robots are one of the most efficient sys- tems for handling cereals in flat storage warehouses, with the maximum exploitation of the entire surface area by utilizing the volume of the storage facility and represent- ing a great, and sometimes even necessary, alternative to the silos storage system. In designing its Robot, Metal- mont has duly applied the latest and most stringent inter- national standards regarding: • People safety • System reliability • Product preservation • Working flexibility • Construction quality • Operation cost optimization The Robot is basically a reclaimer, used mainly for the automatic filling, levelling, and emptying of flat ware- houses, assuring continuous high flow rates. It is perfectly adapted to work with bulk materials such as cereals, seeds, legumes, compound feed but it can also deal with hard flowing materials such as soybean or rapeseed meals. In nutshell, the main features are: • Efficiency: Operating workflow in automated 24/7 program. • Safety: No need to have people inside the ware- house. • Effectiveness: Complete filling of the available volume. • Customization: Operating logic based on user needs. • Unique solution: For management of non-free flowing bulk materials. • Versatility: Shed divided in sections for multiple product storage. The Robot works perfectly with different products stored in the same warehouse, moving automat- ically from one section of the shed to another. • A structure designed to meet the specific needs of the user in compliance with international standards and requirements. • Specific software developed for full automation of the working modes. • Thermometry is a crucial and sometimes legal re- quirement in the storage of cereals and other agricultural bulk materials. Measure and monitor temperature auto- matically of the product in any point of the warehouse. • Reports temperature continuously to react quickly in case of any potential degradation. • It is available in several models and, with combined solutions, can reach a capacity flow rate of up to 500 t/h. GRAIN IMPROVES SMART Grain Improvers is a completely new type of process- ing aid based on 100% natural Enzymes developed by IZU GLOBAL. Grain Improvers is a patented complex of Enzymes. It is used in flour mills to improve the quality while preparing wheat for grinding and is applied directly to Grain prior to grinding at Tempering stage and helps in providing unprecedented benefits during Flour produc- tion. It is designed for lower quality wheat processing to improve Flour quality. The Cellulose of grain kernel is the substrate for Enzymes’ action. It is applied in dry form by a simple in-line dispenser on wet grain at the stage of Tem- pering. Grain Improvers soften and disintegrate Grain ker- nels making them much more flexible than with standard way of Grain preparation for grinding with only water. It improves the hydration of grain at the stage of tem- pering to achieve significant softening of grain kernels to increase the efficiency while milling. Functional benefits of the improver are: • Tempering efficiency increases 7 times compared to standard tempering. • Grain shells separation from Endosperm efficiency increases. • Sifting effectiveness increases by 30%. • Rheological properties of Flour improves. • Starch deformation rate optimization. • Taste and aroma of bakery products improves. • Increased amount of premium flour. • Improving the baking properties of flour: water ab- sorption, shape stability, bread volume, and crumb white- ness. • Improving the stability and elasticity of the dough, reducing stickiness. • Optimizing granulation of flour and degree of dam- aged starch. • Increases machine maintenance interval.