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Here are the technological innovations needed in the mill. It is often easier to exalt tradition and fear innovations. An idealized past, in which everything seems better, is exalted. But the milling art has benefited from the application of new technologies.

Innovation and tradition

We have already talked about stone grinding (here) and cylindrical grinding (here), stating that both grinding technologies are ancient. In addition to the machines, the grinding processes have also remained almost unchanged during this period.

As far as mill products are concerned, flour has also not undergone significant innovations. In fact, today as 200 years ago the miller regulates the grinding to decide the type of flour to be produced. And there are no automatisms that can replace the effectiveness of the miller.

A constant evolution has characterized milling art. This has led today’s mills to produce the same flour as yesterday, but according to higher quality, hygienic and food safety standards.

Control systems

One of the most significant improvements has been made in production control systems. The computer systems initially applied to the management of the milling plants, then were used to trace all the product flows in the mill.

To learn more about the control and automation systems proposed by Molitecnica Sud click here.

Today, a state-of-the-art plant is equipped with traceability supervision systems. These systems are able to record all the data of interest, from the origin of the raw materials, to the destination of the finished products. A control system of this type can guarantee the traceability of the chain automatically. In addition, it allows to trace back to the grains used to obtain the essences, and to the fields in which these grains have been cultivated.

Another important progress is the adoption of metal detectors for the control of finished products. With this technology it is possible to identify even the smallest presence of unwanted metals in the finished product, so as to guarantee absolute safety to the flour.

Laboratory tests

The growing attention to quality and food safety has led to the development of the laboratory for the tests. Today the laboratories are called to carry out many more activities than in the past: some aimed to guarantee a constant quality to the flour, others having the objective to preserve the food safety of the products.

These tasks are facilitated by machines capable of rapid tests. Such as protein detection tools based on infrared systems. Through which it is possible to analyse the grain in acceptance and to predict the quality of the flour. Or like rapid tests for the determination of mycotoxins. Through these tests it is possible to avoid contaminants.

Progress of machinery and plants

First of all, the building materials of the plants have changed. Wooden mills have given way to enamelled steel and stainless steel mills, as they are easier to clean.

Traditional grain cleaning systems, which we have discussed here, have been combined with systems based on the use of optical sorters. These machines allow to eliminate also those grains that a traditional cleaning would have judged suitable, but that have chromatic defects, potential reflection of the presence of contamination.

Energy saving

Finally, one aspect of environmental protection is energy saving. We have already talked about environmental impact, click here to read the article.

A more careful design, the optimization of workflows, the adoption of control and automation systems, guarantee the plants a lower energy consumption.

Technology is an ally of man and nature, and if properly applied, it adds value to tradition.

Technological innovations according to Molitecnica Sud

Molitecnica Sud has always been committed to keeping up with technological innovations in the mill and more. The company offers milling plants that, while following tradition, have a very advanced technology. Innovation is needed to get the classic products, but following a better process.