Efficiency of stabilization of technological processes at the mill of food production

The article provides the description of production experiment carried out at a mill for varietal grinding wheat into baking flour, technological scheme which selection pasta grits. To obtain statistical set data, was organized 10 days, during values studied process parameters were recorded every two hours. output grits chosen as this. These products are subjected to thorough sorption on sieves separation independent fractions by size and quality, then grains undergo additional processing (enrichment) sieve machines last stage - in their final flour takes place. Such complex organization requires serious theoretical practical training from technologist perform main task control mill.