Boost the stability and functionality of wheat flour with our precision-engineered hydrothermal processing systems. For savoury food applications like sauces, soups and gravies, thermally treated flour offers enhanced heat, acid and shear resistance—key to delivering consistent performance in dry mixes and instant meals.
Hosokawa Micron offers an excellent solution for the thermal treatment of wheat flour, combining the gentle mixing of the Nauta® conical screw mixer with the fast, efficient drying of the DMR flash mill dryer—offering full control over moisture, temperature and residence time.
The process begins by loading wheat flour into the jacketed Nauta mixer. Steam is injected to cook the flour under tightly controlled conditions (typically 20–40 minutes). After this thermal cycle, the product is discharged into a heated buffer hopper and transferred directly to the DMR flash dryer.
There, it is milled and dried in seconds—resulting in a free-flowing, dry flour powder with the required functional properties and moisture levels for downstream formulation.

This two-step setup allows:
Run trials with your own materials on lab and production-scale equipment at our 2,000 m² Test Centre in the Netherlands. Our experienced process specialists work with you to determine the right process, equipment or system configuration for your application. Each trial is supported by a detailed technical report, helping you select the right solution with confidence.
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Let our process specialists help you identify the most suitable solution for your materials, process requirements and production goals.
Hosokawa Micron B.V. is committed to sustainable and responsible process technology. Our environmental management system is certified to ISO 14001, while our EcoVadis Silver Medal places us among the top 3% of rated companies in the special-purpose machinery industry.