In fact, the flour output rate of the flour machine has a great relationship with the quality of the wheat and the setting of the flour machine. Different wheat quality and the setting of the flour machine have a significant impact on the finished flour.
Most of the flour we usually use is 70 flour or 80 flour. Generally, there are few more than 80 flour. The higher the flour yield, the greater the grinding pressure of the flour machine, which often destroys the nutritional content of wheat and leads to the production process of wheat. The higher the temperature, the more affected the product quality of the flour.
Many users only pursue the accuracy of flour unilaterally. They think that the whiter the flour, the finer the fineness, the higher the accuracy. Changing the production parameters of the flour mill can increase the pressure between the grinding rollers of the flour mill. The pressure will increase, thereby increasing the flour yield, but in this way, the flour has experienced high temperature and high pressure during the raw process, and the loss of nutrients is serious. The friction between the grinding rollers increases, so that a large number of iron filings fall into the flour, which makes the magnetic metal in the flour exceed the standard