Special flour production process
Special flour production process
1. Classification and impurity removal
Removing the inclusions and adhering impurities in wheat is very important to ensure the quality of flour, and the role of grading is often ignored in actual production. When producing high-grade special flour, it is best to combine wheat grading technology with cleaner production, and use wheat surface pesticides, insect eggs, microbial removal technology, mildew grains, rat feces and other harmful substances sorting technology, insect-eaten grains, and shriveled wheat. The grading technology of other inferior wheat ensures the quality and cleanliness of the special flour.
2. Mixing and tempering
For flour mills that do not have a flour mixing system, a complete wheat mixing process is necessary. For wheat with small differences in moisture and hardness, rough wheat can be used. For wheat with large differences in moisture and hardness (especially high-quality wheat and ordinary wheat) When) it is best to use light wheat to ensure the best moisture conditioning effect. Mixing of wheat must be precise to ensure flour quality and product stability.
Conditioning is the key to ensuring the quality of flour. At present, most flour mills determine the amount of water added based on product moisture and processing water consumption. This method cannot ensure that the wheat reaches the best grinding moisture. Especially when producing high-gluten wheat flour, it will seriously affect the yield and quality of flour. For flour production lines with flour precipitation facilities, the principle should be to ensure that the incoming water is suitable for the flour processing technology requirements. In addition, microorganisms grow and multiply rapidly during the conditioning process, which has a great impact on flour quality and product cleanliness and safety. Appropriate conditioning methods and means should be selected according to the quality of wheat to reduce conditioning time and microbial activity. Purification The water is conditioned and tempered to prevent the entry of foreign pollution sources to ensure the quality and cleanliness of the flour.
3 Flour Milling process
The special flour milling process should be determined according to the type of product and product structure. In general, it should follow the principle of quality grading and increase the quality difference of flour flow, using wheat grading and processing technology, strengthening material grading technology, and material purification technology. , Special processing technology for fine materials to ensure the milling effect. The physical and chemical indexes, appearance quality, dough rheological properties and edible quality of each flour flowed flour were evaluated to provide a basis for online flour mixing.