Treatment of cereals, flours, starches
REVTECH technology combines vibratory transport, electrically impedance heated stainless steel tube top in the continuous, automated heat treatment of different cereals.
Handled products:
- Seeds: sunflower seeds, sesame seeds, flax seeds, pumpkin seeds, etc...
- Cereals: barley, malt, oats, rye, maize
- Bran
- Sprouts
- Flour
- Starch
Technological possibilities:
- Continuous automatic roasting and light roasting
- Cereal flours, milled seeds, beans and clusters, various grinds with high protein, fiber or germ content
- Stabilization of chopped flour by inactivation of enzymes
- altering the rheological properties of starches (recrystallisation) and proteins (denaturation).
Continuous intensive roasting, changing the color and flavor of grain flours and meals/flours of other origin. Use as coloring and flavoring agents.
Physical modification of starches by a dry process to improve properties of use, e.g. for "clean label" and "organic" product groups. Preferably applicable to known alkali-catalyzed roasting processes and to the production of resistant starches and various dextrin fiber materials.
Chemical modification of starches by dry process. Longer process times, close reactor space, precise temperature control, constant mass transfer and stirring offer new possibilities for dry process chemical modification on starches and other polysaccharides.
