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，并含部分由蛋白質組成的面筋質，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，是人體必需的營養元素。

Wheat consists of wheat embryo, endosperm and wheat skin. The percentage of each part by weight is 82 ~ 85% of endosperm, 2 ~ 3% of embryo and 12 ~ 14% of wheat skin. Endosperm contains a lot of starch and some gluten composed of protein. It is the main raw material for making bread, cakes and other foods. Wheat peel is rich in dietary fiber, which is an essential nutritional element 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，通常采用風篩結合振動篩。

It is mainly used to remove the impurities affecting the flour yield, such as straw, sand dust, stones, damaged wheat, fluff and wild grass seeds in wheat. It is usually removed by air screen combined with vibrating screen.

由于不同品種和不同地區的小麥含水量與物理特性各異，有的干硬、有的濕軟。經過清理后必須進行水分調節，使之達到適水分含量。水分調節的目的：①使小麥吸收一定量的水分，胚乳中的蛋白質與淀粉由于吸水速度不同而使兩者產生位移。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。③使工藝過程穩定。

Due to the different water content and physical characteristics of wheat in different varieties and regions, some are dry and hard, and some are wet and soft. After cleaning, moisture adjustment must be carried out to make it reach the optimum moisture content. The purpose of water regulation: ① make wheat absorb a certain amount of water, and the protein and starch in endosperm move due to different water absorption speed. Make endosperm loose and easy to crush. ② Make the skin absorb water and toughen, and it is not easy to break when grinding. So as not to affect the powder. ③ Make the process 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 water or washing for a period of time)

芝麻醬石磨機

Sesame paste stone mill

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，從而為整個工藝過程的良好、穩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%。硬質小麥潤麥時間與入磨水分一般高于軟粒小麥。

The stored wheat after being watered for a period of time is mainly for the purpose of water infiltration into the wheat grains, and at the same time, the water between the wheat grains is uniform, so that the wheat grain cortex and endosperm are easy to be separated and ground, and the wheat peel will not be broken due to the increase of toughness, which provides conditions for the good and stability of the whole process and the compliance of the water content of the finished product. Due to different weather and regions and different wheat varieties, the moistening time is generally 12-30 hours, and the best moisture content of ground wheat with stone flour is 13-14.5%. The moistening time and grinding water of hard wheat are generally higher than that of soft grain wheat.

5、石磨研磨與過篩

5. Stone grinding and screening

石磨磨粉是一個勤磨不厭重復的工作，需要逐次研磨，逐次過篩，來回循環。

Stone grinding is a repeated work, which needs to be ground, screened and cycled back and forth.

石磨磨面不同于現代化機械磨面。石磨磨粉的特點就是低速低溫研磨，避免高速旋轉產生的高溫而破壞面粉含有的營養物質，地保留了小麥中的蛋白質、面筋質、胡蘿卜素、碳水化合物、鈣、磷、鐵、維生素B1、B2等各種營養物質，石磨本身含有的礦物質與原料自然摩擦，礦物質元素與原料的營養物質天然混合,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、營養價值更高，是真正天然綠色的健康食品。

Stone grinding surface is different from modern mechanical grinding surface. The biggest feature of stone mill is low-speed and low-temperature grinding, which avoids the high temperature generated by high-speed rotation from damaging the nutrients contained in flour, and retains various nutrients such as protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1 and B2 in wheat to the greatest extent. The minerals contained in stone mill itself naturally rub with raw materials, Mineral elements and nutrients of raw materials are naturally mixed and integrated. Stone flour retains the original flavor of wheat. All kinds of pasta made with stone flour have flexible taste, strong wheat flavor and higher nutritional value. It is a real natural green healthy food.

6、晾曬：

6. 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，所以生產出來的面粉需要晾曬一下，使水分降低易于存儲。

Stone mill flour is low-speed grinding, which has low water consumption and does not add any additives. Therefore, the flour produced needs to be dried to reduce the moisture and easy to store.

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