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yun yang's Blogs >> yyang Characteristics of corn flour machine

corn peeling machine
scientific corners stone grinding disc, in the low-speed, low-temperature state, its flour production is correspondingly lower. corn peeling machine speed of 20 rev / min, a temperature of 45 degrees, contains a lot of carotene and dietary fiber in the corn flour, corn flour was naturally white and slightly yellowish. Grinding stone flour in the low-speed, low-temperature state is made, and the grinding of the number of times less gluten, wheat germ flavor (Wheat essence) preserved. Variety of pasta made with corn flour, wheat flavor is very strong, good taste, nutty. Other flour additives, brighteners, flour carotene damage is too white flour, and surface, less draft, the dough no change in color, such as those containing gluten agent (potassium bromate) is too much, the surface is difficult to roll opened.
Low speed milling of maize Corn Puff Machine characteristics to maintain the molecular structure of the flour will not destroy the nutrients in corn, maximize the retention of the protein in the corn, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1 , B2, etc. a variety of nutrients, especially the stone flour carotene and vitamin E is 18-fold in the remaining flour. , corn milling equipment
retains the original corn, a variety of pasta made with corn flour taste flexibility, Wheat rich, higher nutritional value, is a real natural green health food, people¡¯s health!