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Break release is defined as the amount or percentage of a ground stock that passes through a pre-determined size screen.

The break release percentage is the amount of ground material obtained, consisting mostly of sizing, middlings, flour, and fine bran, reported as a percentage of the original material being tested through a certain sieve aperture.

The break roll grinding process in milling is designed to open the Page 4 wheat kernel with a minimum of shattering of the outer layers and to scrape out the endosperm.

The break release percentage is the amount of ground material obtained, consisting mostly of sizing, middlings, flour, and fine bran, reported as a percentage of the original material being tested through a certain sieve aperture.

Milling of wheat is the process that turns whole grains into flours.

Therefore the flour mill may consist of more than 100 rollermills, sifters, and purifiers. The mill building will usually consist of several floors. The various materials are lifted from the bottom floor to the top through tubes containing fast moving air.

Break System The break system is the beginning of the actual milling process. The object of the break system is: 1. On the head breaks, to shear open the wheat berry and scrape the endosperm away from the bran skin in as large sizes as possible and at the same time leaving the bran in as large flat flakes as possible.

Break rolls are fluted, as illustrated in the figure, while reduction rolls have a smooth, slightly frosted surface. Break rolls are fluted with an asymmetric saw tooth profile and operate with a gap between the rolls and under a differential (i.e. ratio of fast roll speed to slow roll speed) of about 2..

The break system refers to the first passages in a mill diagram. These passages open wheat kernels and separate the bran from the endosperm. Maximizing the extraction of endosperm from the bran is critical to maximizing flour production.

In the production of whole wheat flour, all parts of the kernel are used. In modern milling of refined flours the wheat kernels are cleaned and tempered by the addition or removal of moisture and then split open by a pair of rolls. The finest particles, called break flour, are sieved out and bagged.