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What do the H and B on the flour label and flour packaging bag mean?

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flour is generally divided into 10.20.30.40.50.60.70 Powder, what are their indicators? What are the requirements for gluten, whiteness, thickness, moisture and ash
please look at the following:
the quality standards of flour are divided into two categories. Gb186-355 is a kind of general wheat flour (such as gb186-355); The other is the special flour standard, such as wheat flour for bread. General purpose powder, also known as household powder, has nine quality indexes: processing accuracy, ash content, thickness, gluten, sand content, magnetic metal, moisture, fatty acid value, smell and taste. The first four items are the quality grading indicators, and the requirements of each grade are different. For example, the gluten content of special 1 powder is required to be more than 26%, that of special 2 powder is required to be more than 25%, that of standard powder is required to be more than 24%, and that of ordinary powder is required to be more than 22%; As for ash content, the requirements of four grades of flour are less than 0.70%, 0.85%, 1.10% and 1.40% respectively; There are also different requirements for thickness and processing accuracy. The last five indicators are control indicators, also known as safety standards, and the requirements of each level are consistent. If the sand content is required to be less than 0.02% and the magnetic metal is less than 0.03 g /kg, it is a unqualified product; The quality indexes of special powder include: moisture, ash, thickness, wet gluten, stability time of powder curve, falling value, sand content, magnetic metal and odor. The quality of gluten is strictly required, not only in content, but also in quality. For example, for bread flour, the gluten content is required to be more than 33%, and the stability time of flour curve is required to be more than 10 minutes; On the contrary, pastry flour requires gluten content between 22.0% and 24.0%. The stability time of powder curve is required to be 1.5 to 2 minutes. Each kind of special powder is divided into two grades: refined grade and ordinary grade. The requirements for refined grade are high. For example, for noodles, the requirements for ash refined grade are less than 0.55%, while the requirements for ordinary grade are less than 0.70%; The content of wet gluten in refined grade is more than 28%, while that in ordinary grade is more than 26%; The stability time of powder curve is 4 minutes for refined grade and 3 minutes for ordinary grade; High gluten powder and low gluten powder also belong to special powder, and their quality indexes are roughly the same as those of general powder. The difference is that there are requirements for protein and gluten. High gluten flour requires protein content of more than 12.2% and flour content of more than 30.0%, while low gluten flour requires protein content of less than 10.0% and gluten content of less than 24.0%. These two kinds of flour are divided into first-class and second-class respectively. The first class requires high fineness and ash content. For example, the ash content of the first-class high gluten powder is required to be less than 0.70% and the second-class is required to be less than 0.85%. Steamed bread flour generally adopts medium gluten flour wet gluten (%) 25.0 ~ 30.0. The stability time of flour quality curve (minutes) ≥ 3.0 falling value (seconds) ≥ 250 ash flour, 10% alkali, 0.5% ~ 0.8% water, 45% ~ 50% (%) ≤ 0.55 0.70 vermicelli flour. The wet gluten content of vermicelli production powder should not be less than 26%. It is best to use special flour for noodles, And it is treated by “lying in the warehouse” (it refers to that the newly milled wheat flour is stored in the powder warehouse for a period of time: refined grade ordinary grade wet gluten (%) ≥ 28 26. The stability time of Farinograph (minutes) ≥ 4.0 3.0. The falling value (seconds) ≥ 200 ash (%) ≤ 0.55 0.70

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