Bread made

Dorothy Kumar

5/27/2025

Bread

Transcript

00:00Wheat is one of the most essential ingredients ever cultivated.

00:04From bread to pastries, this humble grain is at the heart of countless recipes.

00:09But before it reaches your kitchen as flour, it undergoes a fascinating transformation

00:14process that turns harvested wheat into the fine white powder we all know.

00:19Have you ever wondered what happens to those wheat grains after they're harvested?

00:23In this video, we'll show you the advanced techniques and precision involved in transforming

00:28raw wheat into the most widely used powder in kitchens around the world.

00:33The journey to flour begins with the wheat harvest, a critical step in the production

00:38process.

00:39Farmers closely monitor the wheat, looking for visual signs like the color of the grains

00:44and leaves, and conducting moisture tests to ensure the crop is ready for harvest.

00:50Once the wheat is at its peak, the harvester springs into action, gliding through the fields

00:55as sharp blades slice the stalks near their base.

00:59These freshly cut stalks are swiftly gathered and fed into the machine, marking the first

01:04step in the wheat's transformation.

01:07Inside the harvester, the wheat stalks undergo threshing, where powerful blades and rollers

01:11work to separate the grains from the leftover plant material.

01:15Through a combination of screening and ventilation systems, the harvester efficiently removes impurities,

01:21ensuring only the cleanest grains are collected.

01:25These clean grains are then directed into a storage tank within the harvester.

01:29Once the tank is full, the harvested wheat is transferred into trailers, ready for its

01:33next journey.

01:35After harvesting and separating the wheat from straw and other unwanted materials, it's

01:40crucial to store and transport it properly to maintain its quality.

01:45The wheat grains are carefully loaded onto trucks and transported to storage silos for further

01:50processing.

01:51These storage facilities are thoroughly inspected to ensure they are clean and in perfect condition,

01:57free from pests, excess moisture, and other potential threats that could compromise the

02:02wheat's quality.

02:03Proper storage is essential to prepare the wheat for its next transformation into flour.

02:08When the trucks loaded with harvested wheat arrive at the storage facilities, the process

02:13of quality control begins.

02:15A grain probe immediately takes samples from the entire shipment to assess its quality.

02:21Key details such as the wheat's origin and moisture content are recorded.

02:26If the wheat has higher moisture levels than normal after harvest, it undergoes a drying process

02:31to reduce moisture to optimal levels for long-term storage.

02:35This ensures the wheat remains in peak condition for its journey to the milling process.

02:40After evaluating the wheat samples for quality and moisture content, the wheat is carefully

02:45blended to ensure even moisture distribution and prevent spoilage.

02:49The trucks then deliver the wheat to an underground conveyor belt, which transports it to the silos.

02:55Here, the wheat is unloaded and stacked in layers, compacted to optimize space and maintain its quality.

03:02The silos are equipped with advanced ventilation and temperature control systems to keep the

03:06wheat in ideal conditions, ensuring it remains fresh and ready for the next stage of processing.

03:13Once the wheat is safely stored, it undergoes a thorough cleaning process.

03:17During storage, the wheat can accumulate impurities like stones, dust, and other foreign grains.

03:24To address this, a series of specialized machines, including vibrating screens, sifters, and magnetic

03:30separators are used to remove these contaminants.

03:34The wheat then enters a cleaning machine, where a set of scythes filters out more impurities

03:39such as straw, sticks, and grain dust.

03:42This thorough cleaning is crucial for ensuring the wheat is free of unwanted materials and

03:47ready for the milling process.

03:49The next step involves carefully blending different wheat varieties to create the desired type of

03:55flour.

03:56After mixing, the wheat undergoes a second, more thorough cleaning process, designed to

04:01remove smaller impurities like weed seeds and fine dust.

04:05It then enters the milling machine, where it is evenly distributed to ensure that each grain

04:10is processed efficiently.

04:13As the wheat heads towards the milling machines, a scale monitors the production quantities.

04:18The mill's vertical production line rises five stories high, with gravity guiding the

04:23wheat through a series of milling stages.

04:26The goal is to produce white flour by grinding only the wheat's inner endosperm, while separating

04:31out the bran, the tough outer layer, and the germ.

04:36The process begins as soon as the wheat grains enter the first milling machine.

04:40Here, steel rollers crush the grains, and sieves sort the particles.

04:46Particles that are too large to pass through the sieve move onto the next machine, continuing

04:51the process until the desired consistency is achieved.

04:54The wheat travels through a series of rotating rollers with varying gaps between them.

04:59These rollers break and crush the grain, allowing its different parts to be separated.

05:05The specific configuration of the rollers and the pressure applied determine the type of

05:09flour produced.

05:11The milling process divides the wheat into three main parts, the endosperm, bran, and germ.

05:17The endosperm, the grain's inner section, is rich in starch and is refined into flour.

05:23The bran, the grain's outer layer, is packed with fiber and nutrients and is used to create

05:28whole wheat flour.

05:30The germ, which contains oils and essential nutrients, can be extracted and utilized

05:35for producing oil or dietary supplements.

05:38As the rollers separate the germ and bran, they crush the endosperm into granular pieces

05:43known as semolina.

05:45Sieving removes the germ and any loose bran, but many semolina particles still carry bran residues.

05:51To address this, each milling station is equipped with a purifier that uses controlled air currents

05:57to lift the lighter bran particles away from the heavier semolina.

06:02This process of milling and purifying is repeated multiple times until the semolina is entirely

06:07free of bran.

06:09Only then is the semolina finely ground into flour through a series of sieves, ensuring it

06:14leaves the final milling machine as a smooth, powdered flour.

06:19After milling, the flour fractions are sifted and classified by size and quality to ensure

06:24the desired consistency.

06:26This process involves passing the flour through sieves with different mesh sizes to separate

06:31fine particles from coarser ones.

06:35Finer sieving removes smaller particles like flour dust, resulting in a smooth, uniform texture

06:40and preventing any coarse particles from reaching the final product.

06:45As a result of the milling process, the flour mill generates three primary products, bran, white

06:50wheat flour and wheat germ.

06:52The bran, the coarse outer layer of the wheat grain, is rich in fiber and nutrients, making

06:58it valuable for animal feed and whole grain baking.

07:01White wheat flour, produced from the endosperm, is the refined flour commonly used in baking

07:06and cooking.

07:08Wheat germ, the nutrient-dense core of the grain, is utilized in the health food market for its

07:13rich content of vitamins, minerals and healthy fats.

07:17Many remaining byproducts, including smaller fragments of bran and endosperm, are repurposed

07:23as animal feed, ensuring minimal waste and efficient use of resources.

07:28In the mill's quality control laboratory, the flour is put to the test by baking products

07:33that match its intended use.

07:36Experts evaluate the baked goods for appearance, texture and flavor to ensure they meet quality

07:41standards.

07:43Specialized equipment measures key attributes such as volume, density, protein content and

07:48moisture levels.

07:50Just before packaging, the mill strengthens its white flour with added vitamins and minerals

07:55to replenish those lost during milling.

07:58This enrichment process ensures that the final product retains its nutritional value.

08:03After thorough processing, sifting and quality verification, the flour is packaged and prepared for distribution.

08:10The bags are shaken to settle the flour and checked to make sure they are clean and properly sealed.

08:16Sometimes, these individual packages are grouped into larger boxes for easier transport.

08:22The flour bags, packaged in various sizes, are distributed to supermarkets, restaurants and

08:27commercial bakeries, while tanker trucks transport bulk flour to large industrial bakeries.

08:34If you want to know how chocolate is made, watch the video on your screen and please like

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08:47Thanks for watching.

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