1. Raw materials:

小麥由麥胚、胚乳、麥皮三部分組成。各部分按重量所占的百分比為:胚乳82～85％,胚2～3％，麥皮12～14％。胚乳含有大量淀粉，并含部分由蛋白質(zhì)組成的面筋質(zhì)，是用以制作面包、糕點等各種食品的主要原料。麥皮含有豐富的膳食纖維，是人體必需的營養(yǎng)元素。

Wheat consists of wheat embryo, endosperm and wheat husk. The weight percentage of each part was 82-85% of endosperm, 2-3% of embryo and 12-14% of wheat husk. Endosperm contains a lot of starch and gluten which is partly composed of protein. It is the main raw material for making bread, cakes and other foods. Wheat bran is rich in dietary fiber, which is an essential nutrient for human body.

2、清理：

2. Cleaning:

主要是清理小麥中的秸稈、沙塵、石子、破損麥、茸毛以及野草種子等影響面粉出粉率的雜質(zhì)，通常采用風(fēng)篩結(jié)合振動篩。

It is mainly used to clean up the straw, sand, stone, damaged wheat, fluff and weeds seeds in wheat, which affect the flour yield.

3、水分調(diào)節(jié)：

3. Water regulation:

由于不同品種和不同地區(qū)的小麥含水量與物理特性各異，有的干硬、有的濕軟。經(jīng)過清理后必須進行水分調(diào)節(jié)，使之達到適水分含量。水分調(diào)節(jié)的目的：①使小麥吸收一定量的水分，胚乳中的蛋白質(zhì)與淀粉由于吸水速度不同而使兩者產(chǎn)生位移。使胚乳疏松易于粉碎。②使表皮吸水變韌，磨時不易破碎。以免影響粉質(zhì)。③使工藝過程穩(wěn)定。

Due to the different water content and physical characteristics of wheat in different varieties and regions, some are dry and hard, some are wet and soft. After cleaning, water must be adjusted to achieve the optimum moisture content. The purpose of water regulation is: 1) to make wheat absorb a certain amount of water, and the protein and starch in endosperm are displaced due to different water absorption speed. The endosperm is loose and easy to crush. ② Make the epidermis absorb water and toughen, not easy to break when grinding. So as not to affect the powder quality. ③ The process is stable.

4、潤麥：（著水后或者水洗后的小麥存放一段時間為潤麥）

4. Moistening wheat: (moistening wheat after being watered or washed and stored for a period of time)

著水后的小麥存放一段時間主要是為了水分向麥粒滲透，同時使麥粒間的水分均勻，使麥粒皮層與胚乳易于分離，易于磨細麥皮則因韌性增加而免破碎影響粉質(zhì)，從而為整個工藝過程的良好、穩(wěn)定和成品水分的合乎標準提供了條件。因天氣、地域不同，小麥品種不同其潤麥時間一般在12-30小時，石磨面粉的入磨小麥水分含量在13-14.5%。硬質(zhì)小麥潤麥時間與入磨水分一般高于軟粒小麥。

The wheat stored for a period of time after watering is mainly for the purpose of water infiltration into wheat grains, at the same time to make the moisture between wheat grains uniform, so that the wheat grain cortex and endosperm are easy to separate, and easy to grind, while the wheat bran is not broken due to the increase of toughness, which provides conditions for the whole process to be good and stable, and the moisture content of the finished product to meet the standard. Due to different weather, region and wheat varieties, the moistening time is generally 12-30 hours, and the optimum moisture content of ground wheat is 13-14.5%. The moistening time and water content of hard wheat are generally higher than that of soft wheat.

5、石磨研磨與過篩

5. Grinding and sieving of stone mill

石磨磨粉是一個勤磨不厭重復(fù)的工作，需要逐次研磨，逐次過篩，來回循環(huán)。

Stone grinding is a hard and repeated work, which needs grinding, sieving and cycling.

石磨磨面不同于現(xiàn)代化機械磨面。石磨磨粉的特點就是低速低溫研磨，避免高速旋轉(zhuǎn)產(chǎn)生的高溫而破壞面粉含有的營養(yǎng)物質(zhì)，地保留了小麥中的蛋白質(zhì)、面筋質(zhì)、胡蘿卜素、碳水化合物、鈣、磷、鐵、維生素B1、B2等各種營養(yǎng)物質(zhì)，石磨本身含有的礦物質(zhì)與原料自然摩擦，礦物質(zhì)元素與原料的營養(yǎng)物質(zhì)天然混合,渾然一體。石磨面粉保留了小麥的原汁原味，用石磨面粉制作的各種面食口感柔韌、麥香濃郁、營養(yǎng)價值更高，是真正天然綠色的健康食品 。

It is different from modern grinding machine. The biggest feature of stone mill is low-speed and low-temperature grinding, which can avoid the high temperature caused by high-speed rotation and destroy the nutrients contained in flour. It can retain the protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1, B2 and other nutrients in wheat to the greatest extent. The minerals contained in stone mill itself are naturally rubbed with raw materials, and the mineral elements are separated from the raw materials The nutrients of raw materials are naturally mixed and integrated. Stone flour retains the original flavor of wheat. All kinds of pasta made of stone flour have flexible taste, rich wheat flavor and higher nutritional value. They are really natural and green health food.

6、晾曬：

6. Air drying:

石磨面粉是低速研磨對面粉含有的水分消耗低，又不添加任何添加劑，所以生產(chǎn)出來的面粉需要晾曬一下，使水分降低易于存儲。

Stone flour is low-speed grinding, the flour contains low water consumption, and do not add any additives, so the production of flour need to dry, so that the moisture is reduced, easy to store.

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