Part2.The Manufactures Of Wheat Into Starch without Grinding Wheat.

Fesca has constructed a washing-apparatus which fulfils perfectly all the objects in view. The raw starch milk is allowed to settle for from 20 to 24 hours, and after drawing off the very slightly sour liquid, the raw-starch paste which has deposited in the vat is worked in the raw-starch centrifugal apparatus. Here it is separated into raw-starch and gluten-starch, which latter is obtained in the form of a yellowish-brown paste, and furnishes, when dried and ground, a flour containing from 5 to 6 per. gluten. The raw-starch is subjected to fermentation for several days. This is accomplished by placing the same in small vats, and in order to dissolve the residuum of gluten, it is finally washed and finished in the “refining centrifugal machine.” By this method a greater yield of starch is obtained than by the common process of fermenting, and one equally as large as when the latter process has supported or aided by the use of the raw-starch centrifugal machine.

Spring Is Coming.

Although the 2013 winter will soon past away, spring is coming. Now we fell a little of Warm atmosphere.

Some young men take off their down jacket, and then put on overcoats in succession. We can expect that tresses are flowering and budding everything seems to be full of vitality soon. Today we look it up weather forecast. The temperature goes up. Now the temperature range is 4 to -4℃, after a week, the temperature range is 3 to 12℃. Through temperature change, we also know that spring is coming.

Part1. The Manufactures of Wheat into Starch without Grinding the Wheat

This method if essentially the same as has been motioned for the testing of the wheat for wheat starch machine process, with regard to its yield of starch generally. It begins with the same operations, by which the steeping and crushing of the wheat. The well-cleaned wheat is saturated with water and left to macerate until the grains can be easily pressed between the finger ends, and thereby give a milky juice. During the warmer season, the steeping water must be frequently renewed, to prevent it from becoming sour and of bad smell. It is very proper to apply tepid water during wheat starch production process, for hastening the steeping process, since if wheat remains too long in the water the gluten softens, becomes sineary, and furthermore during the manipulations of washing out, part of it is washed away.

The water amply steeped and freed from the adhering water by draining, is bruised between rollers of stone or metal, and this bruised mass is best is again brushed is best again crushed between rollers, after having previously been pressed out. From this pasty mass the starch is then separated by washing, or to say it plainer, the starch is separated from the gluten and the hulls. That this operation does not take place as fast and as easy, as is the case when the sticky gluten that envelops the starch is previously dissolved or disaggregated, is obvious. In so-called filter-bags the operation succeeds well enough for wheat starch production process, but it is unhealthy and expensive. The process of washing out in the drum, being also recommended, can hardly result more favorably, inasmuch as lumps must form from which the starch can’t be washed out by the water which is flowing upon them.

Valentine‘s Day is coming, are you ready or worker during starch machine engineering?

Valentine‘s Day is coming, are you ready or worker during starch machine engineering? You don’t forget this important day for your girlfriend or boyfriend. Maybe they are awaiting your gift of love from you. A romantic dinner is an essential party for Valentine’s Day.

In Valentine’s Day, hope our worker also get in touch with their families or girlfriend at starch machine construction site in Africa.

Corn Starch Production Line

Corn starch production line is a huge series of processing machinery of large and middle scale. Many manufactures of corn starch don’t know all machinery, so you must own a detailed list of machinery and machinery’s picture, on the whole, let us know the machinery.

But you must know corn starch production flow, sure that you don’t ignore some machine for corn starch production line.

Process flow:

Cleaning →Steeping →De-germ →washing →extracting and refining →Concentration → De-watering →Drying →Packing

Above process flow is about corn starch, actually, you often get more value product that further produce corn germ and corn fiber. The comprehensive further process of corn:

Part 2. Further Characteristics of wheat and potato-starch are the following:

As has already been stated, the paste formation of potato starch ensues at 46  to 62℃， while wheat starch turns into paste at from 50  to 67.5℃. In its dry state, potato starch forms a more voluble powder than wheat starch. In water potato-starch precipitates much faster than wheat starch, which latter when taken out of the water forms, when dried, considered as the purest; this is nevertheless erroneous purer condition, because no removal of the gluten brings difficulties as it the case with wheat starch. This is also the reason why commercial wheat starch always appears more or less mixed with gluten.

Corn starch is characterized by its extraordinary power of stiffening, exceeding that of wheat starch in a high degree. Corn starch also stiffens textile fabrics more uniformly than wheat starch.

Chemists of great celebrity have thoroughly instigated the action of iodine vapors on the diverse kinds of starch, the results of which are herewith given:

In order to ascertain the reaction of iodine with accuracy, we apply a square shaped glass or porcelain vessel of 1 centimeter high, and 10 centimeters. Into this vessel we pour 2 grains of iodine, with 20 grammas of fine sand, placing over it an sir-tight fitting glass plate on which a thin layer of the starch, mixed with some little water a thin layer of the starch, mixed with some little water, is means of a fine brush. The coloring of the starch begins within a few minutes thereof, whereupon the glass plate is taken off, and after the starch layers have become dry the shade of the color is examined.

Part 1. Further Characteristics of Wheat and Potato-Starch

Part 1. Further Characteristics of wheat and potato-starch are the following:      

Wheat starch is less hygroscopic than potato starch since the former contains in the sir-dried state but 12 to 14 percent., the latter, however 16 to 18 percent. Of water, which it will reabsorb from the sir, even if has been dried very carefully.

The specific gravity of both kinds of starch is exactly the same, to wit, 1.53. In many cases, the great difference in the diameter of the single starch-granules will explain the origin of the starch.

    The stiffening power of wheat-starch is greater than that of potato-starch, and for this reason it is preferred for stiffening linen and washed clothes as well as for making bookbinders’s paste. In the paste the starch granules are contained in the form of gelatinous lumps, which in the potato-starch are much larger than in wheat-starch; this cause the trouble that the textiles. Having been stiffened with potato-starch, while being smoothed (or ironed) will not look so well, as the hot iron sometimes shoves off these miniature lumps, or balls them together, which never occurs when wheat starch is used. The paste of wheat starch exposed to be the air remains unaltered for a long time, while potato-starch paste, after but a few days, separates a gelatinous mass, after but a days, separates e gelatinous mass, over which an aqueous and somewhat sour liquid forms. The mass mixed again by stirring with  this liquid no longer possesses the same sticky nature which the fresh paste had. Wheat starch is therefore preferable to potato starch, and would have long since supplanted the latter entirely, if the former were as white and pure and as cheap as potato starch.