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  There are many factors that influence flour whiteness, such as wheat variety, technical process, additives, temperature, storage time, etc; but the following factors mainly accounts for flour whiteness: A. Flour storage temperature For the same wheat and additive, flour whitening requires different periods in summer and in winter. This is mainly because the bleaching effect of benzoyl peroxide (BPO) is related to ambient temperature. When the adding volume of BPO is 60mg, the bleaching reaction can be finished in 24 hours under the temperature of 30℃, while the bleaching reaction can be finished in 6 hours under the…

  Flour’s water absorption rate is meant by the maximal water addition volume when four is made into dough, indicated by percentage (%). Water absorption rate has a direct influence on the production rate of foodstuff. For flour products such as steamed buns and bread, the more the water absorbed is, the larger number of the steamed buns and bread from the same flour weight is. Many factors influence the dough’s water absorption rate: mainly flour granule disposition, protein content, non-starch polysaccharides, starch damage, water content, etc. Of which there are three most important factors: protein content, starch damage…

  Wheat quality mainly includes processing quality, edible quality, nutritional quality, etc. The merits and demerits of quality are reflected by quality indexes, such as ash content, flour property, gluten quantity and quality, etc. Wheat conditioning is a very important process in flour milling. Proper conditioning method can improve these quality indexes and finally improve the processing quality and edible quality of wheat. Conditioning temperature, time, and water addition are three important indexes for wheat conditioning and have great influence on flour milling and affect flour’s quality property to a certain extent. Medium gluten wheat is a wheat variety…

  Flour Milling Factory

  PLC automatic process control system to control production ,testing process ,supply reliable working data for production scheduling and management. This system is mainly made up of industry computer and PLC control cabinet and on-site control cabinet it is switched by the remote control and local control in order to achieve operational consolidation, centralized management, control, dispersion, risk dispersion. The PLC main controller CPUintegration hasindustrial Ethernet interface that connect PLC and computer to industrial Ethernet switches. It not only achieve communications between the computer and PLC to real-time display and monitor production process on computer, but also get Ethernet…

  An explanation of the different types of flour available, and which type is right for your particular baking needs. It doesn’t take a rocket scientist to figure out that cake flour is good for cake, and bread flour is good for…wait for it…Bread! But why, and why do some all purpose flours seem to make great bread, and others turn out disappointing loaves, and what the heck is self raising flour anyways? The primary difference between different types of flour are the quantity of the wheat germ and bran that are milled with the flour, and the type…

  Classification of Centrifugal Ventilator 1. Classified according to the pressure (1) Low pressure centrifugal ventilator-windpressure <=980pa (2) Medium pressure centrifugal ventilator-windpressure 980-2942pa (3)High pressure centrifugal ventilator-windpressure 2942-14710pa

  There are hard wheat and soft wheat according to horny content. Horny rate of soft wheat is less than 70%, wet gluten content is about 19% ~ 25%. Horny rate of hard wheat is more than 70%, wet gluten content is about 29% ~ 35%. Hard wheat is with higher horny content and much compact endosperm than soft wheat, so it will get a larger extrusion pressure and shear force in milling processing . The main difference of average anti-stress is mainly reflected on whether endosperm become into a powder readily,that is to say,roller clearance of reduction system…