Skip the navigation header

K-State Logo K-State Research and Extension logo
go to Research and Extension home page go to News go to Publications and Videos ask a question or make a comment search the Research and Extension site

body

Adopt A Wheat Field Home Page
July 3
photo 158 About half of the Kansas wheat crop stays here and is used in mills and bakeries. This is a diagram of a wheat kernel. The millerís (someone that makes flour from wheat) job is to separate the endosperm from the rest of the kernel. The endosperm makes up about 83 percent of the kernel, the bran is about 14 Ĺ percent, and the germ is 2 Ĺ percent of the kernel. Thereís quite a process involved in milling wheat and thatís what weíre going to do today and Wednesday.
photo 159 Before the wheat can be milled it has to be cleaned. This is the first step in a four- step cleaning process to prepare the wheat grain for milling. This area is called the cleaning house and this machine is called a receiving separator. It takes out materials based on size that are larger and smaller than wheat. We canít see it, but thereís a large magnet that removes any metal pieces that might be in the wheat. If you want to see the second step, click here.
photo 160 After the wheat has gone through the cleaning process it needs to be tempered. That means water has to be added to the wheat to raise the kernel moisture to 16 percent moisture. The wheat moves into this area in the diagonal, lime-green tube and the instrument panel controls how much water is being applied to the wheat. The wheat is moved to the next area by a conveyor.
photo 161 These are the tempering bins where the wet wheat will stay for 16 to 24 hours to raise the kernel moisture before it is milled. These bins are on the floor below the last procedure. This is a good place to stop for today. We will get into milling next time.
Adopt A Wheat Field Kansas State University Adopt A Wheat Field
Agronomy Wheat Page