reduction rolling

The term "reduction roll" refers to a roller used to decrease the thickness of ductile material. In food processing, specifically in wheat milling, reduction rolls are crucial in the gradual reduction process. After initial grinding and sieving separate floury endosperm from bran and germ, cleaned semolina is fed between smooth steel reduction rolls. These rolls grind the semolina into fine flour, which is then sieved out. This process is repeated with several sets of reduction rolls to maximize flour extraction, with approximately 72 percent of the grain ultimately becoming flour.12