Corn flour milling

Details Corn flour milling Corn flour milling

1975-11-03

1978-05-16

Hornsby, Harvey C.

Foods and beverages: apparatus

Cooking

With other treating or handling of material

2411015, 241 68, 100 92, A23P 100, B02B 500, B02C 406

Patent

active

040892590

ABSTRACT:
Flour is made from whole cereal grains, such as, corn, wheat, rye, and barley by heating the whole grain kernels to between about 170.degree. F. and 210.degree. F. while maintaining the moisture content of the whole kernels between about 8% and about 16% by weight. The whole kernels are squeezed into flakes while maintaining their temperature above about 170.degree. F., and the flakes are ground to form whole grain flour. The product has a surprisingly long shelf life, even though it contains all of the oil originally in the grain.

REFERENCES:
patent: 1189124 (1916-06-01), Kellogg
patent: 1808866 (1931-06-01), Soults
patent: 2101417 (1937-12-01), Waldvogel
patent: 2282708 (1942-05-01), Dantzig
patent: 2358827 (1944-09-01), Rakowsky
patent: 2450843 (1948-10-01), Sherman
patent: 2487162 (1949-11-01), Meyer
patent: 3117868 (1964-01-01), Madrazo
patent: 3133818 (1964-05-01), Gould
patent: 3369908 (1968-02-01), Gonzalez
patent: 3701670 (1972-10-01), Pierce

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