How buckwheat is made for porridge

Buckwheat, familiar to many, has several varieties: unground, chopped, Smolensk, flakes. Each fraction, before getting on the counter to the buyer, goes through a number of production stages: sorting, roasting, crushing, sifting. Consider what and how buckwheat porridge is made of.

What buckwheat is made of

Grains buckwheat buckwheat is obtained from a herbaceous melliferous plant. After ripening, the fruits are sent for processing. In agro-industrial production, the collected raw materials are first passed through a stone removal machine, which filters out debris: small stones, plant branches.

Further processing is carried out in 2 directions:

1. To obtain steamed buckwheat, the grain is sent to a special tank for 1 hour. Raw materials are fried under pressure of 3 atmospheres and at a temperature of + 130 ° С. As a result, it turns brown, the husk separates well.
2. Processing without a thermal process. The grain is preliminarily cleaned from husk rubberized rollers. The output is green raw material.

The steamed grain is sent to the workshop, where peeling and separation are performed. The husk is separated by blowing.

The peeled product undergoes 4 stages of calibration on special vibration tables with cells of different diameters. As a result, 8 fractions are obtained, differing in core integrity. This is how they make buckwheat groats familiar to many.

Interesting! In 1968-1975. on the basis of the research institute VNIEKIprodmash, a technology for sorting grain without heat treatment was developed.

The essence of the method is that on tables with rubberized rollers and sorting cells, grains are separated in several stages without using steam. First, cleaned from unhulled fractions are sorted, then coarse fractions from fine ones. This allows you to get more whole grains in the output, and the producer - to reduce costs and increase the productivity of the technological process.

What types of buckwheat exist

Depending on the degree of grinding and the integrity of the grain, there are several types of buckwheat cereals.

Core

Primary sorting of the harvested crop and separation from the husk with minimal mechanical processing allow obtaining whole buckwheat fruits - the kernel. There are green (raw, not heat-treated) and brown, obtained after roasting the grains.

Such raw materials retain the top nutritional shell and triangular shape. It is considered 1 grade.

Done, or cut

Buckwheat is popularly called "chaff". It ranks second in popularity with consumers. This is the unground, which has undergone primary crushing, as a result of which it is cut into 2 or more parts. The crushed raw material is passed through a sieve and separated from the fine fraction of grinding.

Important! Prodel partially retains the upper shell, which contains the maximum amount of vitamins, but loses its original triangular shape, therefore it belongs to the 2nd grade of cereal.

Smolensk groats

To obtain this product, it undergoes additional crushing. The result is a finely ground buckwheat that resembles semolina in structure. The flour dust is removed through a fine sieve, and larger particles are sold as Smolensk groats.

In its composition, only the middle of the grain of a light brown shade remains. This is the 3rd grade of buckwheat, which is cheaper than the previous ones. It is used for making viscous porridge or as an ingredient in baked goods.

Flakes

Flakes retain all the useful qualities of buckwheat. They do not have to be cooked as they have already gone through the initial roast.The product is obtained not at large industrial plants, but at small-scale enterprises.

There are 2 methods of producing buckwheat flakes:

• fried buckwheat grains are cut into thin slices using special machines;
• under a powerful press, the kernels are flattened until thin plates are obtained.

Flakes are used for fast and dietary nutrition: just pour boiling water over them and let it brew for several minutes. The product is easily and quickly absorbed in the body.

Flour

What buckwheat flour is made of: cereals (made or a small fraction of the kernel) are carefully ground to a consistency resembling dust. The product manufacturing technology includes several stages:

• initial purification from impurities;
• crushing and grinding of raw materials;
• sorting;
• quality control.

The output is 1 grade flour, which is used for baking bakery, culinary and confectionery products.

Green buckwheat

Buckwheat grain, which has not gone through roasting and steaming, retains its original color - green. The basis of cereals is the core of the fruit.

Green uncrushed buckwheat is able to sprout and give life to a new plant. It is used as food for dieting, raw foodists and vegetarians.

Read also:

How much buckwheat is stored at home

What kind of buckwheat is the largest - a detailed description

We prepare cereals correctly: do you need to wash buckwheat before cooking and how to do it

Conclusion

Buckwheat is made from the fruits of buckwheat, a herbaceous plant of the Buckwheat family. The industrial technology of grain processing allows you to get several food products at once: kernel, flakes, threw, flour, Smolensk groats. Cereals and healthy teas are made from raw materials.