Durum Processing Plant & Machinery Solutions

Durum is received into silo storage and cleaned of straw, dust, stones and metal before milling. Lots are kept separate so grain of different vitreousness can be blended deliberately.

The kernel surface is scoured, then water is added and the grain is rested in tempering bins so the bran toughens and the endosperm mellows. Moisture is checked before the grain goes to first break.

Tempered durum is opened gradually between corrugated rolls so the endosperm is released as coarse granules instead of being crushed to flour. Stock is elevated between passages and re-sifted each time.

Sifted stock is classified by size and by air so bran flakes and germ are lifted away from the heavier semolina granules. This purification step is what sets a durum mill apart from a bread-flour mill.

Semolina is sorted to remove dark specks of bran, then blended to a consistent grade before storage.

Finished semolina is dosed into bags for retail and trade, or loaded in bulk for pasta plants. Bags are weighed, stitched, coded and palletised.