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Opinions on the conditioner in flour processing

Time:2021.07.19 Reading volume:275

The selection and use of flour improvers by flour processing enterprises not only affects the quality of flour, but also directly affects the sales of flour. The following steamed bread flour improver will talk about how to choose the flour improver correctly. The steamed bread flour improver is for your reference:


In the past, benzoyl peroxide was a flour improver commonly used in flour mills. Benzoyl peroxide should be said to be an ideal flour improver. It can be said that as long as benzoyl peroxide is used in the processed flour, the quality of the flour is average. Can well meet the needs of a variety of pasta products. Because benzoyl peroxide has a good bleaching effect on flour, and in my country, diluted benzoyl peroxide is commonly known as flour whitening agent, many flour processors mistakenly believe that the main function of using benzoyl peroxide in flour is to Increase the whiteness of the flour. With the ban of benzoyl peroxide, many flour companies are actively looking for improvers that can bleach flour, and at the same time, they are constantly adjusting the flour processing technology and grinding the flour very fine to pursue the whiteness of the flour. It should be said that This is a misunderstanding of flour processing.


Steamed bread flour improver


In fact, the main role of benzoyl peroxide in flour is to solve the after-cooking of flour and stabilize and improve the quality of flour, and whitening flour is only a secondary role. Because the newly ground flour is not easy to be used for pastry, especially when it is used for steaming steamed buns, the skin color is dark, the texture is uneven, and the noodles are mixed with soup. After the flour is stored for a period of time, the above mentioned The disadvantage will be improved, which is the "after-cooking" of the flour. Generally, the time required for natural after-cooking of flour is 3-4 weeks, and it only takes 48 hours to add benzoyl peroxide to flour to complete the after-cooking. And because benzoyl peroxide has a good whitening effect on flour, it can be said in the past that as long as the flour whiteness is good, benzoyl peroxide is added, the after-cooking of the flour is well solved, and the processed steamed bread is soft Delicious, glutinous noodles. On the contrary, if benzoyl peroxide is not added, the whiteness of flour is often not good, and the processed steamed bread and noodles will have quality problems, so customers are used to taking flour whiteness as the main standard for measuring the quality of flour.


As a flour processor, the steamed bread flour improver should first understand that even if the flour whiteness is a little worse, as long as the steamed steamed bread is soft and delicious, the noodles are glutinous and not mixed with soup, most customers should accept it; on the contrary, even if the flour is white, The steamed buns are sticky and the noodles are mixed with soup, which will definitely not be accepted by customers. The first consideration in flour processing is not the whiteness of the flour, nor that the steamed buns are white and large, but the improvement and stabilization of the quality of all flour through modifiers, so that all the flour processed can meet the basic requirements, whether steamed buns or rolled noodles. According to needs, consider producing special flour for steamed bread or special flour for noodles.