Cereals and legumes have an important place in human nutrition as basic foodstuffs. All grains and pulses produced must be clean, quality and healthy. In terms of product quality, manufacturers must give importance to product cleaning, cleaning criteria and cleaning methods. In the food industry, calibration processes are applied in cereals and legumes to obtain standard groups by reducing, classifying, grading and improving the quality for commercial purposes. The goal is to obtain cleaner, healthier and quality products.

Grains (cereals) are the group of products that contain protein, fat and minerals and flour and bran are obtained when milled. From a nutritional point of view today, grain focuses on their high carbohydrate content and energizing properties. The grain, which is neutral in taste and aroma, has always been consumed for ages.

Grain physical properties of cereals concentrate on sieve, size and grading. All cereal crops are members of the wheat family. Therefore, they are very similar to each other. All grain grains are anatomically identical. Only the details differ. For example, 1000 grain weight, 37 grams of Buddha, 32 grams of oats, 21 grams of rye. So wheat grains are big among them. In terms of lengths, wheat is 5-8 millimeters, oats 6-13 millimeters, rye 5-10 millimeters.

Grain physical analysis, sieve analysis, under sieve, over sieve, grading, size and similar properties are carried out in authorized laboratories. In these laboratories, which are accredited by domestic and foreign accreditation institutions, sieve, size and size determination analyzes are carried out, and the standards issued by domestic and foreign organizations are followed in order to ensure reliable and impartial results. During this analysis, the following standard is used for wheat flour:

 

• TS 4500 Wheat flour