Tech Support

  1. Materials of the machine parts in contact with food The materials of the parts in contact with food should be guaranteed not to release toxic substances or toxins due to machine’s operation or contact with food, or due to external corrosion. Generally stainless steel is suggested. Stainless steel: AISI-304, 18% Cr / 10% Ni, Stainless steel: AISI-304L (DIN 1.4307; EN X2CrNi18-9) 2. Machine surface treatment Machine surface treatment mustn’t use toxic substance: asbestos, dyes or paints with lead content. 3. Macromolecule or polymer substances should possess the following properties: Able to withstand the food’s own properties and…

  Under the leadership of Engineer Chu Huijun of our R&D Department, the research team has successfully developed flow indicator and applied for a patent. The indicator can test dluid flow rate and its accuracy can reach 0.2%.Now it has been equipped onto the dampening system of flour milling machinery and fluid additive system of feed machinery.The indicator can also be adjusted word as control equipment for interval filling, widely applied to the fields of edible oil filling, medicine bottling, etc.Test has been carried out in the field of flour fluid control. As shown by Engineer Chu Huijun’s data,…

  Our R&D Department has successfully developed two types of equipment operation monitoring systems ! 1. Guiderail movable camera: whatever equipment on any floor has a fault, the guiderail movable camera can access to the nearest position to the faulted equipment by technician’s instructions to monitor and inspect the fault. 2. Visible helmet: we’ve developed visible helmet. When operator or repairman meets with an equipment problem, they can take a video or photo with the helmet, then send it to company service station in time. Engineers at the service station can guide on-the-spot operations or repair work. The disadvantage…

  1. Direct drying method Direct drying method: according to ASAE standard, put the sample in the baking oven, keep it in the oven for 19 hours at 130℃; measure the weight loss, i.e., moisture content. 2. Capacitance method Capacitance method: moisture’s electrical constant is far bigger than the electrical constants of other components in grain, the change of moisture content will inevitably cause the change of capacitance. By testing the capacitance change corresponding to moisture change of sample, the moisture content of the grain can be tested. 3. Infra-red heating drying method Infra-red heating drying method uses infra-red…

  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…