According to the official website of the Chinese Embassy in Zimbabwe, due to factors such as the government’s announcement of a sharp increase in fuel prices, demonstrations and demonstrations broke out in various parts of the country. At present, some of the main urban roads in Harare, such as Harare to Bulawayo and Mutaray have been blocked or even blocked. The police have begun to martial law throughout the city. The Chinese Embassy in Zimbabwe reminded the Chinese citizens in Tianjin to pay close attention to the development of the situation and strengthen prevention; to minimize unnecessary travel, especially to avoid staying and watching in the downtown area, parades or riots. Persons still in urban areas or sensitive areas should return to the station and take appropriate precautions to avoid shocks and loss of personal property.
Today share with you the importance of water regulation in wheat.
The purpose of wheat water regulation is to increase the toughness of the cortex and keep the bran intact during processing. The embryo softens and grinds to flour. In the national standard, the moisture content of common flour is less than or equal to 14%. The moisture content of high gluten powder is less than 14.5%. Different customers have different requirements for water. We should have targeted processing water.
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The amount of water added to each food processing workshop and noodles is basically constant, but the external environment changes greatly. In the process of food processing under different temperature conditions. The dough softening speed is different. For example, the water content of flour should be lower under the condition of high temperature and water temperature. It hardens the dough and slows down the softening process. So in late spring, early summer and autumn, the water-saving points should be lower, and in cold weather, the water-saving points should be higher.
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There was a great deviation in the water-eating ability of different wheat varieties. This is due to the quality of gluten. The absorptive capacity of gluten is at least 1:1.6. The highest: 1:2.7. The wheat gluten with low soft bulk density and unsaturated grain absorbed less water and was easy to soften. If wheat with high hard bulk density and full grains has strong water absorption ability. The dough is quite stiff. New wheat gluten has not yet been fully formed. That is to say, the ripening period is not enough. He also tends to soften.
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That is to say, the water content of flour is higher when processing wheat with high hard bulk density and full grain. The moisture content of new wheat flour processed with soft, low bulk density and unsaturated grains is lower. In addition, the deviation of water absorption ability of each part of the grain is relatively large. The central part of wheat has strong water absorption ability, and the more dependent it is on the periphery, the worse it is. In the process, the front core grinding flour has strong water absorption ability.
That is to say, the moisture content of wheat flour with different qualities should be different. The same wheat has different identities under different climatic conditions. Flour in different technological positions has different water absorption capacity, which can be chosen according to the requirements of flour quality. Only by knowing how much water is added to wheat and in different seasons can you ensure the stability of your flour.
Our Hongdefa has more than ten engineers with more than 30 years’ experience for the flour milling machine. And have much successful flour mill project all over the world.
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If you have any question about the wheat flour mill processing or want to know more about our flour milling machines, welcome freely contact with us:
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Hope we can build more friendly contacts with our friends in Brazil.Hope that we can understand the needs of Brazilian customers more and more, and the exploration of the South American market is getting deeper and deeper.Hope the maize flour milling and wheat flour milling technology will make the world of people have a better life! And same time, hope our Hongdefa machinery can do more and more maize milling plant and flour milling machines project for South American countries！
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Wheat flour milling plant is the use of grinding, sieving, cleaning powder, bran and other equipment to remove the maximum limit of the cortex and endosperm of the net wheat, and make the endosperm powder to get the finished flour of different grades and uses.
The basic principle of wheat milling is to make use of the differences in the characteristics of the components of the wheat, especially the difference in the intensity of the cortex and endosperm, by grinding and screening the endosperm and separating the endosperm from the cortex. The process of wheat flour mill has the following basic rules:
- aftereach milling and screening of wheat, some wheat flour and quality products with different granularity are obtained.
- After each grinding, the average grain size of the cortex is larger than the average granularity of the endosperm. Therefore, the quality of the small grain size is good and the grain size is poor.
- Various WIP products are separately milled according to their quality and granularity, which is conducive to improving the grinding effect and flour quality. Four. Strong grinding of the same material is worse than that of milled flour.
- The quality of flour extracted from different parts is different. Generally, the former powder is better than the rear flour, and the core powder is better than the leather mill.
5. When the moisture of the net wheat changes in a certain range, the quality of the flour and the material of the heart mill becomes better with the increase of the moisture. The grain size of the bran increases with the increase of the moisture.
The basic process of wheat flour milling consists of two parts: cleaning and milling.
The process of cleaning up is made up of a variety of process equipment in a certain order, to complete the matching, cleaning and water regulation of wheat, which is usually made up of the following procedures: the control of the MAE – grain, the cleaning of the raw wheat, the water adjustment, the cleaning of the wheat and the net wheat. In the control process of raw grain, the matching and flow control of different raw grain are mainly completed. The cleaning process of wheat is to clean up all kinds of impurities in wheat. Moisture regulation process is through watering and wetting wheat, to achieve wheat conditioning, make it suitable for the requirements of flour production, water regulation of wheat is called barley. In order to ensure the quality of flour, wheat should be further cleaned in the process of cleaning wheat. The wheat which has completed the above processes is called net wheat.
The process of flour milling: it is a clean wheat which is cleaned up to meet the requirements of the pulverizing process. It is selective grinding and sieving the mixed material in accordance with the requirements of the process and finished product. The more perfect powder road should include grinding, screening, cleaning powder, flour collection and post processing. The following order consists of:
Net wheat, grinding, sifting, cleaning powder
By-product, flour collection, post treatment, finished product
The more grinding times, the longer the powder Road, the smaller the intensity of each grinding, the better the flour quality.
Flour system settings: According to wheat structure and flour milling principle, generally set up skin grinding, grinding, slag grinding, flour cleaning, flour after-treatment system. According to the requirements of flour milling, the main functions of the system are as follows:
Skin grinding system: peeling off the wheat, scraping the cortical endosperm by way of ensuring that the cortex is not over broken, and extracting the superior quality of the endosperm and the quality and quantity of flour.
Centric grinding system: The more pure endosperm grains provided by each system are grinded into flour with a certain fineness one by one, and the bran is put forward. Tail grinding is usually used to grind the bran and coarse-grained particles separated from the front middle core mill.
Slag grinding system: The bran endosperm grains provided by the front and middle way are lightly grinded to separate the cortex from the endosperm, so that the pure wheat heart is sent to the heart grinding mill.
Cleaning system: Purify, classify and send the wheat residue and wheat heart separately to the corresponding grinding system.
Flour post-treatment: different flour were stored separately, and then matched according to a certain proportion, added and mixed, prepared into a variety of finished flour for different purposes.
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