As buckwheat is gluten-free and the number of people suffering from celiac disease increases massively, there is a growing variety of products from buckwheat. This places new demands on the processing plants.
SCHULE Mühlenbau, specialised in husking for more than 130 years, not only masters the classic process for producing husked green buckwheat, but also a special process - wet husking for producing husked brown buckwheat.
In the traditional method, the buckwheat is classified into several fractions after cleaning before it is husked. Subsequently, the kernels, the dissolved shells and fragments are separated, usually also in several fractions.
The wet husking process developed by SCHULE Mühlenbau does not require classifying into several fractions. By means of hydrothermal treatment prior to husking, a significantly higher kernel yield can be achieved compared to conventional processing.
The impact huller, belt cooker, table separator, and many other machines of SCHULE are used for processing buckwheat. The following overview directs you to detailed information on the individual machines.
