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Held (Zhengzhou) Flour Quality Control R & D Training Course
Time：
2024-10-20
In order to meet the needs of the fierce competition of flour industry products, meet the needs of flour mill process and quality control personnel for new technology and new knowledge, should be the majority of flour mill requirements. October 19-20 (Zhengzhou) Flour quality control R & D training course was held in Henan Honest R & D Center. Professor Guo of Henan University of Technology and General Manager Huang of Zhengzhou Tianli Grain Engineering are invited to the site and the technical team of Honest to share technology and interact with the participating teachers.
On-site answer:
1, What kinds of amendments can be added to flour, and what are the roles of various amendments?
2. The cooking resistance and foam resistance of boiled products are poor, leaving aside the reasons of raw grains, can flour technology be fundamentally solved? Or can it be improved, can it not be fundamentally solved or can it not be improved?
3, the silty index is very good (stability time is greater than 15min), but the tensile index data is general, (low energy, spread difference, small resistance) similar to these wheat or flour how to use?
4. The former boiled products sometimes customers react a little hard after cooking. It's not soft. How to solve it. The wet gluten of flour is about 27. Index below 70. What kind of domestic best wheat do you need
5. Frozen steamed bun embryo, steamed bun embryo with old flour production and yeast production of flour quality requirements of the difference? What should we pay attention to in process adjustment?
... More than 30 questions are answered on site.
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Contact information
Add: North of Highway 311,Yuanyang County Industrial Agglomeration Area, Henan Province
Tel: +86-371-67770889
E-mail: info@zzhonest.com
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