Flour is the most commonly used raw material for baking, sucha as cake, bread, biscuits and so on, they are required to use flour, different flour in various baking foods in the role of some differences, but generally are "skeleton" role. To make baking, you need to know something about flour.
Flour categories: according to the content of protein classification, at present we usually divide the flour into three categories:
1, high gluten flour (strong gluten powder, high protein powder or bread powder), the protein content was 12%, 15%, wet gluten weight >35%. High gluten flour suitable for making bread, pastry cakes, pastries and other loose puffs.
2, low gluten flour (weak gluten powder, low protein powder or biscuit powder), the protein content was 7% 9%. Wet face weight <25%. Low gluten is suitable for making cakes, biscuits, cakes and other mixed cakes.
3. Medium gluten flour (all-purpose flour, medium protein powder) is a kind of flour which is between high gluten flour and low gluten flour. The protein content was 9% to 11%, and the wet gluten weight was between 25% and 35%. Medium gluten flour is suitable for making fruit cake and bread.
|wheat flour for making bakery|
Our wheat flour mill plant can produce all kinds of wheat flour which can meet your need.
we installed so many wheat flour milling machines in Africa,
|installing wheat flour mill in Africa|
Such as 500tons/24hr wheat flour mill plant.
500t wheat flour mill building
other project of wheat flour milling machines in Africa
|wheat flour mill project in AFRICA|
|wheat processing of flow chart|
Most welcome send message to
Mrs. Jane Liu for flour milling machines.
M: +86 132 2344 2174 (whatsapp/viber/imo/wechat)