Micronization reduces the need for grain consumption in each meal while also enhancing the palatability of the grains. It completely eliminates the anti-nutritional factors present in raw soybeans and ensures the long-term durability of micronized grains. Various products can be produced under optimal conditions of the micronizer system, and if a flaker device is placed before the micronizer, soybean flakes, barley, and corn can be produced (grains that are both flaked and micronized).
Additionally, it has the capability to produce roasted soybean products. During micronization processing, rapid moisture reduction occurs without altering the color of the grains. This processing method also ensures uniform temperature across all grain surfaces throughout the process. However, micronization has a fundamental flaw, which is its low penetration power of infrared radiation. Nevertheless, the final product of micronization boasts a good appearance and taste, is free from dust and dirt, and preserves the natural color of the grains. Moreover, unlike microwave technology, this process is safe and risk-free.
Simultaneously processing grains using both micronization and flaking techniques offers comprehensive benefits in terms of enhancing nutritional value, taste, and convenience. Firstly, micronization effectively reduces the need for grain consumption in each meal while improving palatability. It eliminates anti-nutritional factors present in raw soybeans and extends the shelf life of grains. Integrating flaking into the process adds another dimension. Flaking the grains after micronization not only increases their versatility but also enhances their texture and mouthfeel. The flakes can be used in various food applications, providing options for different culinary creations. Furthermore, the combined process ensures that grains retain their natural color, taste, and nutritional content. Flaking after micronization maintains uniformity in temperature distribution, preventing any undesirable changes in the grains' characteristics. In summary, simultaneous micronization and flaking of grains offer a holistic approach to grain processing, resulting in nutritious, flavorful, and convenient grain products suitable for diverse culinary uses.