
Ultra-high Gluten Flour Processing Machine
This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread.
The ultra-high gluten flour processing machine is specially designed for the production of ultra-high gluten flour.
Introduction
Ultra-high gluten flour is a general term for flours with high gluten protein content, commonly refers to extra strong flour, with 13.5-16% protein. This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread.
The ultra-high gluten flour processing machine is specially designed for the production of ultra-high gluten flour. It consists of different types of machines, and the most important machine is roller mill.
The roller mill is mainly composed of mill, sifter, transmission structure, frame and other parts. The grinding rolls are made of chilled alloy cast iron with sufficient hardness and strength on the surface and good thermal conductivity. There are two types of grinding rollers: smooth rollers and toothed rollers. Toothed rollers have high grinding efficiency, save electricity and are the most used.
When the mill is working, the material flows from the hopper to the slow roller through the flow adjustment plate, and then the slow roller feeds the material between the fast and slow rollers. The roller surface has a certain angle of fine teeth, with strong grinding ability, and the material is crushed by the pressure of the two grinding rollers; and because the speed of the two grinding rollers is different, the material is also subjected to great shearing force between the grinding rollers, which further crushes the material. The crushed material enters the round sieve through the outlet under the grinding rolls, and the fine flour flows out from the outlet through the sieve under the action of wind and brush. The bran residue flows out from the bran outlet at one end of the round sieve and is sent to the hopper for further grinding. For wheat, 5 times grinding is usually enough.
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