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GEA Westfalia Separator Group
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Wheat Starch and Wheat Gluten

Wheat is among the most important raw materials in the world for obtaining starch and its by-products. Manufacturers integrated centrifugal technology in this process at an early stage because it not only promises high yields but also provides key benefits from the point of view of environmental protection.


GEA Westfalia Separator Group has developed complete process lines which allow A- and B-starch, gluten, bran and protein coagulate to be obtained in a closed process.


The company‘s patented 3-phase technology has become internationally established. In a closed process, 3-phase decanters and 3-phase nozzle separators perform classification, concentration, washing and dewatering of starch products.

Integrated process line from GEA Westfalia Separator Group for obtaining wheat starch and wheat gluten

Integrated process line from GEA Westfalia Separator for obtaining wheat starch and wheat gluten

After a mixer and a gluten agglomeration stage have incorporated the mechanical energy necessary to develop a dough and effected optimum water absorption of the gluten, the 3-phase decanter is brought in. Its key benefit is that the separation into starch and other flour constituents takes place directly, right from the first process stage. The total A-starch is separated as a concentrate, whilst the gluten obtains its typical structure and is discharged with the B-starch via the medium fraction.


The lightweight constituents of flour such as pentosane form the third phase. Following on from fine fiber screening, 3-phase nozzle separators perform the task of separating the A-starch and recovering the A-starch left in the B-starch. The A-starch is washed by hydrocyclones. 2-phase decanters ensure that the two starch fractions are dewatered and a clarifier treats the process water in an environmentally friendly manner.