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How is flour made?

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flour production is mainly divided into four sections: initial cleaning section, cleaning section, milling section and powder preparation and packaging. Preliminary cleaning section. The purpose is to send the raw grain from the unloading pit through the cylinder primary cleaning screen, high-efficiency vibrating screen and scraper to the silo and workshop wheat silo for storage. In this process, the preliminary cleaning of raw wheat was completed

wheat → cleaning (screening, stone removal, magnetic separation, etc.) → water regulation (including moistening wheat and wheat blending) → grinding (mill, loose flour machine, flour cleaner) → screening (flat screen, high square screen) → product wheat flour

extended data:

distinguish flour

when selecting flour, what we need is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the grade indicating the purity of flour, as well as the content of minerals and crude protein. When buying flour, many people mistakenly think that “high gluten flour = high-precision flour”. In fact, the meaning of “high-precision” simply means advanced refining. It only represents the processing technology of wheat and does not explain the gluten of flour,

so “advanced refining” may be high gluten flour, low gluten flour, special flour or second-class flour. From this point of view, the saying of “high precision” is actually unscientific, at least not an industry standard term. Therefore, it is suggested that when purchasing flour, we should pay attention to its protein content, that is, gluten, rather than “advanced refining”

high gluten powder: it is dark in color, active and smooth in itself, and it is not easy to form a mass by hand; It is more suitable for making bread and some pastry pastries, such as Danish pastry. It is mostly used in muffins (Thousand Layer pastry) and cream hollow cakes (puffs). In terms of cake, it is limited to high-content fruit cake

medium gluten powder: the color is milky white, between high and low powder, and the constitution is semi loose; Generally, Chinese snacks are used, such as steamed buns, steamed buns, noodles, etc. (Note: generally sold flour without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour package will generally indicate that it is suitable for making steamed stuffed buns, dumplings, steamed bread and noodles)

low gluten flour: the color is white and easy to form a ball by hand; The average protein content of low gluten flour is about 8.5%. The protein content is low and the gluten is less. Therefore, the gluten is also weak. It is more suitable for making cakes, muffins, biscuits, tarts and other pastries that need fluffy and crisp taste

to put it more simply, you grab a handful of flour with your hand, then clench it with your fist, pinch it into a ball, then loosen it, and gently weigh the ball with your hand. If the ball spreads quickly, it is high gluten powder; If the dough can keep its shape in the process of gently weighing, it is low gluten powder

the grain of wheat is mainly composed of three parts: the wheat bran is wrapped outside, accounting for about 18% – 25% of the grain weight; Only 1% – 2% of wheat germ germinated on wheat grain; Endosperm accounts for about 80%. There is aleurone layer adhesion between endosperm and wheat bran. Wheat grains are processed by milling technology to separate wheat bran, wheat embryo and endosperm, and the endosperm is ground into flour for people to eat. Flour processing is a physical separation process, which does not change the original chemical properties of wheat endosperm and the rheological properties of dough after water and

from the factors affecting the edible quality of flour, protein content and quality are the most important factors determining its edible quality, processing quality and market value. For example, high gluten wheat flour should be used to make bread, so that the bread has large volume and good taste; To make noodles and dumplings, we should use medium strong gluten wheat flour in order to make it “smooth and smooth”; The cake made of low gluten wheat flour is soft and the biscuit is crisp. It can be seen that with the development of food industrialization, the demand for various special flour is higher and higher, and the decisive factor is the “protein content and quality” of flour

reference: Baidu Encyclopedia – flour

answer: & nbsp; In the past, flour was rolled by stone mill. Now there is a professional flour mill. The flour mill grinds wheat into small particles by relying on external power (such as power generated by motor), and separates flour particles of different sizes by adjusting the size of screen hole to obtain small flour particles>. They began to use human or animal power. In the Jin Dynasty, the working people of the Han nationality invented a water mill powered by water. It is usually made of two pebbles. The grinding is two layers of plane, and the joint of the two layers has texture. The grain enters the middle of the two layers from the hole above, moves outward along the texture, and is ground when rolling over the two layers to form powder

2, flour mill

flour mill is a wheat processing machine that grinds wheat into small particles by relying on external power (such as power generated by motor) and separates flour particles of different sizes by adjusting the size of screen hole to obtain small flour particles
flour mill is a kind of counter roll mill, which is mainly used for flour making of wheat, corn, sorghum, rice and other raw materials. This machine can be used alone or in small and medium-sized flour processing plants

3. Flour production process: & nbsp; The general process flow of flour production and processing is: & nbsp

water regulation and matching of wheat – grinding of wheat – screening of wheat flour – flour post-treatment (inspection, packaging and warehousing)

expansion data & nbsp;:& nbsp; & nbsp;

1, high gluten flour

the average protein content of high gluten flour is about 13.5%. Generally, it can be called high gluten flour when the protein content is more than 11.5%. It has high protein content, so it has strong gluten. It is mostly used to make bread and so on
2. All purpose flow (plain flow)
the average protein content is about 11%. Medium gluten powder is mostly used in the production of Chinese snacks, such as steamed buns, steamed buns, dumpling skins, etc. Most Chinese snacks are made of medium gluten powder
3, low gluten flour
the average protein content is about 8.5%, so the gluten is also weak, which is mostly used to make soft cakes
(if you can’t find low gluten flour, choose ordinary flour with white color, because the gluten of bleached flour will be relatively low.)

4, gluten free flour
is lower than ordinary low gluten flour on the market. It is specially provided to factories to produce all kinds of products with special formulas or special healthy foods, such as low gluten foods for people who are allergic to flour gluten or lose weight due to health factors

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Answer

 flour production is mainly divided into four sections: initial cleaning section, cleaning section, milling section and powder preparation and packaging. Preliminary cleaning section. The purpose is to send the raw grain from the unloading pit through the cylinder primary cleaning screen, high-efficiency vibrating screen and scraper to the silo and workshop wheat silo for storage. In this process, the preliminary cleaning of raw wheat was completed

 wheat → cleaning (screening, stone removal, magnetic separation, etc.) → water regulation (including moiste
ning and wheat blending) → grinding (pulverizer, flour loosening machine, flour cleaning machine) → screening (flat screen, high square screen) → product wheat flour

 I. flour is ground from wheat. The main process of wheat grinding into flour is to separate the endosperm from wheat embryo and wheat skin after cleaning and water regulation, and then grind the endosperm into powder. 2、 In the milling process, all the flour produced by each system is mixed to obtain unified flour with different flour yield, such as unified flour with flour yield of 72% or 85%. If the flour produced by each system is divided into several different grades according to the quality, it is called grade flour. The pink of superior powder is the whitest, with the least wheat peel and wheat germ, and the ash content is 0.4%. It can be used to make high-quality bread, biscuits and pastries

1 more

in the past, flour was rolled by stone mill. Now there is a professional flour mill. The flour mill grinds wheat into small particles by relying on external power (such as power generated by motor), and separates flour particles of different sizes by adjusting the size of screen hole

stone mill

stone mill is a machine used to process rice, wheat, beans and other grains into powder and pulp. They began to use human or animal power. In the Jin Dynasty, the working people of the Han nationality invented a water mill powered by water. It is usually made of two pebbles. The grinding is two layers of plane, and the joint of the two layers has texture. The grain enters the middle of the two layers from the hole above, moves outward along the texture, and is ground when rolling over the two layers to form powder

flour mill

flour mill is a wheat processing machine that grinds wheat into small particles by relying on external power (such as power generated by motor) and separates flour particles of different sizes by adjusting the size of screen hole to obtain small flour particles

flour mill is a kind of counter roll mill, which is mainly used for flour making of wheat, corn, sorghum, rice and other raw materials. This machine can be used alone or in small and medium-sized flour processing plants

flour production is mainly divided into four sections: initial cleaning section, cleaning section, milling section and powder preparation and packaging

initial cleaning section. The purpose is to send the raw grain from the unloading pit through the cylinder primary cleaning screen, high-efficiency vibrating screen and scraper to the silo and workshop wheat silo for storage. In this process, the preliminary cleaning of raw wheat was completed

cleaning section. Perfect and effective cleaning technology is very important in the whole milling process. It is the most direct and effective way to improve the quality of flour. The impurities and germs in wheat can be effectively removed by cleaning, and the wheat can be moistened and tempered to ensure that it is suitable for processing

3. Pulverizing section. The process of making wheat flour through high square sieve, flour cleaner, flour mill and other equipment

4. Powder preparation and packaging section (also known as flour post-treatment). Different kinds of flour are mixed and added with other modifiers to meet the quality requirements of certain flour, so as to meet the process requirements of making various foods

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