Flour Mills Wheat

Post-natal intensive processing of wheat in Henan solve problems

Since 2001, the implementation of Henan Province, Henan Science and Technology Department, “15″ major scientific and technological project “Wheat postnatal intensive processing technology research and industrial development”, focusing on four aspects of the wheat from the post-processing of the key technologies of intensive research study and industrial development to address the use of wheat as raw materials to produce beer, flour and flour products, feed, monosodium glutamate the key technical problems, has made 12 scientific and technological achievements, and has been applied in production, the industrial chain and increase the elongation of wheat wheat value-added technical support provided.

First, the key technology of wheat production of beer. Come up with fermented wheat beer making techniques, solve problems Baptist malt, wort filtration is slow, short shelf life of three major technical challenges, as raw materials to produce high-quality wheat wheat beer. This wheat beer color, smell, taste and shelf-life and other targets are met or exceeded the original standard of barley beer, wheat beer and compared with the cost savings of more than 30 yuan per ton. At present, the production of wheat beer brewery Venus, wheat accounts for more than 40% of main raw materials and the Diaoyutai State Banquet special for the wine selected.

Second, production of flour and wheat flour products, the new key technology. Developed a variety of flour processing technology to address with wheat, flour key technologies, development and production of flour dumplings, noodles powder more than 20 varieties of flour, formed from wheat to flour to the new face of food industry products chain. According to preliminary statistics, three-year commitment to the project companies of all types of flour were produced 430 thousand tons, more than 60 million tons of wheat transformation, the new benefit more than 1300 million. Xuchang Snow Lake mill which produced various types of flour more than 130,000 tons, the highest profit of more than 840 million orders for the acquisition and the farmers high-quality wheat 175,000 tons, led 30,000 peasants to increase income 21 million yuan or so.

Third, the key technology of wheat production of feed. Breeding success of anti-nutritional factors in wheat double-degrading enzyme activity strains, anti-nutritional factors in wheat production degrading enzyme industry specifications and testing standards, the production of the enzyme wheat can replace corn and other feed to feed a staple of traditional feed ingredients. Zhengzhou, Henan Province has now, Xinxiang, etc. set up production bases established four wheat anti-nutritional factor degrading enzyme preparation production line, to feed 250,000 tons annual output of crude enzyme preparation of the production scale of 5,000 tons.

Fourth, the production of wheat instead of corn MSG key technologies. Selection of a suitable high-yield wheat starch acid bacteria fermentation of glutamic acid, solution viscosity of wheat starch sugar solution, filtration difficulties and other issues, the establishment of a wheat starch as the main raw material of the glutamic acid fermentation process technology and extraction technology, the capacity utilization increased by 20%, total yield of refined monosodium glutamate 1.15, 96% yield of glutamic acid extraction, acid production rate by the domestic industry’s highest level of 20% achieved the replacement of wheat MSG conversion of raw materials of corn production.
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Flour Mills Wheat Questions

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While preparing Chappathis should I sieve the Whole Wheat Flour (home made) or not?

I understand that Whole Wheat Flour is better for health. Hence I’ve decided to buy Wheat and make Whole Wheat Flour by giving it to the Flour Mill for grinding it. I’m planning to use this Whole Wheat Flour to make Chappathis. Before making Chappathis should I Sieve the flour to remove the coarse parts or not? Which one is better for health?

If you want to see in a healthy way don’t sieve.But check for impurities.(Will your kids love chappathis with coarse parts?)
My friend soaks the wheat for 6hrs.She’ll drain it and dry it in sun for whole day and give it to flour mill.It tastes and smell very good.But this you cannot store for more than two months. She won’t sieve it.

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