Bran is processed primarily through sifting or bolting to separate it from the rest of the grain kernel during flour production. This involves removing the coarse outer layer from the ground kernels.
Here's a breakdown of the bran processing steps:
- Milling: The cereal grains (wheat, rye, etc.) are first milled, or ground, into flour. This breaks down the entire kernel, including the bran, endosperm, and germ.
- Sifting/Bolting: The ground kernels are then passed through a sifting or bolting system. This system typically involves a rotating, meshed, cylindrical frame. The finer particles (endosperm, which becomes white flour) pass through the mesh, while the larger, coarser bran particles are retained.
- Separation: The bran, now separated from the flour, can be collected as a byproduct. This bran can then be further processed for use in various food products, such as breakfast cereals, bread, and other baked goods. It can also be sold as a dietary supplement.
- Optional Further Processing: Depending on the intended use, the separated bran might undergo further processing. This could include:
- Cleaning: Removing any remaining impurities.
- Grinding: Reducing the bran particle size for specific applications.
- Heat Treatment: Stabilizing the bran and improving its shelf life.
- Flaking: Used for breakfast cereals.
In summary, bran processing involves separating the outer layer of the grain kernel from the rest of the kernel, primarily through sifting or bolting after the grain has been milled. This separated bran can then be used in various food products or sold as a dietary supplement.
