PeriTec is a unique process, developed by Satake, which can be utilised in the cereal milling industry for applications such as debranning wheat, dehulling barley and degerming maize.

The PeriTec process sequentially removes the outer kernel bran layers prior to milling or subsequent processing, which optimises the yield and reduces the amount of bran contamination in the finished product.

The equipment used in the PeriTec process is able to sequentially strip the bran layers, giving the degree of control that the commercial flour miller demands. Within one machine bran removal rates can be adjusted from a few percent in order to heavy scour the outside of the grain to 10 - 12 % required for some specialist processes. Satake's many years of experience shows that that for the majority of mills, the optimum bran removal for high quality bread making flour is in the region of 6 - 6.5% and for durum semolina milling 8 - 8.5%.

Another  advantage  of  the  PeriTec  System  is  its  flexibility.  The  ability  to  adjust  the amount  of  bran  removed  is  ideal  for  mills  required  to  produce  a  range  of  products  such  as  wholemeal,  brown  and  white  flours.  When  producing  wholemeal flours,  the  abrasion  chamber  can  be  by-passed  and  only  the  friction  chamber  used  to  heavy  scour.  When  the  mill  produces  white  flour,  the  whole  machine  is  used  and  higher  optimum  debranning  rates  are  achieved.

The  process  is  fully  automated  and  features  a  control  system  that  adjusts  for  variations  in  the  nature  of  the  raw  product  being  fed  into  the  system.

The  PeriTec  Debranning  Process  also  has  important  applications  in  starch  and  ethanol  product  systems,  where  the  removal  of  bran  prior  to  milling  can  substantially  improvethe  efficiency  and  performance  of  subsequent  processes.