The Quality and Type of Flour Mill Production

If you are the owner of a flour mill plant, probably the quality of the product is your first concern. In order to get the quality details of the flour that your machine produced, sampling before packaging, and check the sample for moisture, thickness, and detect gluten according to type of flour’s country quality and hygiene standards. It would be necessary to hire an inspector or send your staff to school, laboratory or other factory to get trained.

Flour can be sorted by properties and uses: special flour, common flour and fortified flour, for example (calcium flour, iron-rich flour). And when sorted by the material of grinding and processing, it would be whole wheat flour, refined flour and rye flour, etc.

If you are a user, there are 3 basic tips to tell the quality of the flour. The first one is to observe the color of the flour, the natural standard color is milky white or slightly yellow, if the color is pale or gray, that is due to the excessive use of brighteners. Second tip is to smell: fresh flour has the wheat special smell, make sure it doesn’t smell like brightener or smells odor or musty. The last one is to choose the right type of flour to make different kind of food. It is very common for you to find a lot of brightener added flour in the market, people used to think the brighter the better, but now with the further understanding of brightener, the flour with the natural color is the preferred option.