It rejects anything longer, shorter, more round, more angular or in any way a different shape. The scourer removes outer husks, crease dirt and any smaller impurities with an intense scouring action. Currents of air pull all the loosened material away. Now the wheat is ready to be conditioned for milling. This is called tempering.
Moisture is added in precise amounts to toughen the bran and mellow the inner endosperm.
This makes the parts of the kernel separate more easily and cleanly. Tempered wheat is stored in bins from eight to 24 hours, depending on the type of wheat - soft, medium or hard. Blending of wheats may be done at this time to achieve the best flour for a specific end-use. Impact Scourer Centrifugal force breaks apart any unsound kernels and rejects them from the mill flow. From the entoleter, the wheat flows to grinding bins, large hoppers that will measure or feed wheat to the actual milling process.