Bran cutter reduces granulometry

At the Ipack-Ima in Milan, Golfet­to San­gati debuted its new GCTL bran cut­ter. The new machine reduces the gran­u­lom­e­try of bran from 700–800 microns to 250 microns in a sin­gle process. The result is homo­ge­neous whole­grain flour per­fect for the require­ments of the food pro­cess­ing indus­try. In addi­tion to deliv­er­ing high-qual­i­ty flour, cere­al pro­cess­ing gen­er­ates by-prod­ucts which are nor­mal­ly con­sid­ered to be of low val­ue: coarse bran, fine bran and pol­lard. The lat­est food trends have led to an increased demand for whole­grain flour and semoli­na con­tain­ing bran, for use in the pro­duc­tion of pas­ta and bak­ing prod­ucts. In order to incor­po­rate bran in whole­grain flour, it is nec­es­sary to reduce the gran­u­lom­e­try, so that it has the same par­ti­cle size as the orig­i­nal flour.
Golfet­to San­gati has been pro­duc­ing this type of cut­ter for decades, and also uses it for oth­er appli­ca­tions. Cur­rent mar­ket demand led to Golfet­to San­gati reengi­neer­ing the GCTL by equip­ping it with a 98-blade steel shaft (tem­pered steel blades) which has a max­i­mum rota­tion speed of 3500 rpm. The shaft is insert­ed inside a cas­ing which rotates in the oppo­site direc­tion and guar­an­tees a very high grind­ing per­for­mance. This con­struc­tion also facil­i­tates clean­ing which is car­ried out by a rotat­ing pneu­mat­ic brush made up of nylon threads. The spe­cial arrange­ment of the rotor blades means they rotate in oppos­ing direc­tions. This allows for the reg­u­lar dis­tri­b­u­tion of bran along the entire length of the cas­ing, thus ensur­ing max­i­mum effec­tive­ness in the reduc­tion of the bran and a high homo­gene­ity of the end prod­uct. The mate­ri­als used com­bined with the well-designed con­struc­tion ensures high machine reli­a­bil­i­ty and dura­bil­i­ty; main­te­nance is min­i­mal and only requires that bear­ings are cleaned and greased accord­ing to nor­mal standards.
Her­itage brands Golfet­to and San­gati Berga — now Golfet­to San­gati — stand out in the his­to­ry of the milling indus­try for their excep­tion­al know-how acquired in the more than 80 years they have been active. Today, the merged brand is an impor­tant part of the Pavan Group which was acquired by Gea in Novem­ber 2017.