GEA Barr-Rosin offers a variety of processes for the following operations on wheat:
These operations are effected with the use of tailored technologies:
Dewatering, Drying and Milling of vital wheat gluten
The GEA Barr-Rosin Screw press, with recirculation system, dewaters wet gluten from the upstream separation process down to 35% moisture content.
The product from the press is pumped to a Full Ring Dryer and dried in a single step to a fine 7% moisture powder. The low temperatures used preserves the vitality of the gluten and consistently delivers a product of the highest commercial value.
The collected dry product is then sifted and the oversized particles are milled to deliver a final product of uniform size and moisture.
Drying of A- and B- starches
A-starch can be dried using a specially designed single-pass flash dryer.
Both types of dryers can be fed slurry at 30-35% solids content range and deliver a 10 to 12% final product. Spray dried starch has a smaller, more uniform particle size, but requires a higher capital investment.
Pneumatic cooling and conveying of wheat, wheat flour, starches or gluten can be pneumatically conveyed and cooled in a single unit operation. Using chilled or ambient air, the product can be conveyed from any dryer system and delivered cooled to the receiving vessel.