Ok, so I must be missing a fundamental part of the sieving process because I can't seem to create a durum wheat "farina-grade" (also known as "extra-fancy") flour at home. Let me start by saying that my end goal is not necessarily a flour milled purely from endosperm- I understand this is not realistic. I would like it to be 70-80% endosperm so that I can use it for pasta. Frankly, I have the money to invest in the equipment necessary to achieve this goal as the equipment I currently own may simply be inadequate. I'm starting with durum wheat semolina berries of high quality. I have a Kitchen Aid KGM grain mill and #35, #60, and #80 sieves. On a fundamental level, what I don't understand is how to sift the bran out without it passing through with the endosperm. If I mill the berries with a corse grind almost nothing will pass through the sieve although some of the bran has clearly been separated from the endosperm. If I grind the berries at a finer grind then everything is ground to the same consistency and it passes through the sieve together (essential becoming whole wheat pasta flour). How do the commercial operations have such accurate separation of these parts? Does anyone know if theres a machine(s) that are in-between home milling and commercial operations that I might buy. My intention is to mill said flour for my restaurant which might go through 20-30 lbs/day so it might be financially feasible to buy such equipment. But I'd first like to achieve good results at home. Are my efforts in vain. Please advise.....
Thanks in advance!