Determine the quality of flour generally from the following aspects: First, to see if there is a formal processing factory; Second, whether it belongs to brand products; Third, from the outside, the natural color of white flour, so that can be roughly judged whether Brighteners, which are delicate and not slippery; Fourth, they smelled of wheat flour and had a wheaty sensation. Fifth, there was no wart formation in the flour. Sixth, after adding water and noodles, I feel that there is tenacity in my tendons. Seventh, the taste of the pasta was pleasant and the appearance was shiny. The third point is to put forward the feeling of flour, feel good, the quality of flour will go up one layer. So we should start with the thickness of flour to see the quality of flour. Circular powder screening sieve powder according to the new national standard GB/T5507-2008 "grain and oil inspection powder thickness determination" independent research and development of powder thickness test sieve. The principle is that the sample is sieved on sieves of different specifications to achieve different particle separation. Calculate the thickness of powdered grain according to the amount of residue on the screen. In the structure, the worm gear pair with low center of gravity and high precision is used as the variable speed transmission, and the eccentric linkage mechanism is used for the plane rotation motion. Under the action of the internal balance device, the operation is more stable, and the presser rod seat integrated with the tray makes the screen more stable. Reliable, more convenient operation. Electronic timing control, high timing accuracy. The machine is compact and reasonable in structure, stable in operation, stable in performance, convenient in operation, and sturdy and durable. It is an indispensable measuring device for determining the fineness of powder according to the new national standards. The thickness of the flour is generally indicated by the presence or through a defined sieve opening. For universal flour, the difference in the precision of the flour, the thickness of the flour is not the same. The higher the level of flour, the finer the flour. At the time of the former Soviet Union, the thickness of the flour had already been calculated. It was always at that time, but it was two different levels, and the thickness of the flour of the former Soviet Union was 5%, 2%. And domestic are 10%. The inspection of flour thickness is generally performed using a circular pulverizer. The thickness of the flour not only influences the quality of the flour, but also has a great influence on the technical and economic indicators of the flour mill. The finer the flour requirements, the lower the daily output and the more power consumed. From the factors that affect the eating quality of flour, protein content and quality are the most important factors that determine its edible quality, processing quality and market value. For example, when making bread, high-gluten wheat flour is used to make the bread bulky and has a good mouthfeel; for making noodles and dumplings, medium-strong gluten wheat flour is used to make its "branch stalks" smooth; while cakes made of low-gluten wheat flour are soft and biscuits. Crispy. It can be seen that with the development of food industrial production, the demand for various special flours is getting higher and higher and the decisive factor is the “protein content and quality†of flour. The higher the level of flour, the finer the flour particle size and the lower the ash content of the flour. This shows that high levels of flour have high levels of endosperm. From this perspective, it can also be said that the finer the flour, the better the quality. The finer the flour, the whiter the color. However, the increase in the whiteness of the flour caused by the increase in the fineness of the flour does not reflect the intrinsic quality of the flour, but is a surface phenomenon. The use of flour of different thicknesses to make steamed buns and noodles does not reflect the finer flour and better texture of steamed buns and noodles. For the above two reasons, it gives people an illusion that the finer and whiter the flour, the better the quality of the flour. In fact, the decision on the thickness of flour is mainly based on the quality of pasta. For differentiated pasta products, it is required to distinguish the fineness of the flour in order to produce the best pasta. Accessories,Backdrop Banner Stand,Tension Fabric Display Wall,Photobooth Backdrop Stand SUZHOU JH DISPLAY&EXHIBITION EQUIPMENT CO.,LTD , https://www.jh-posterstand.com