AbstractThe Alfa‐Laval/Raisio system for production of starch and gluten has the following main characteristics:– Full utilization of the raw material by starting with wheat not with flour and producing products, which are commercially interesting, sending nothing to the sewer.– Total optimization of the process by control of both dry and wet sections meaning superior products and superior yields.– Economical benefits on raw material side meaning better process economy and complete independence from flour