面粉的种类（Types of flour）.docVIP

面粉的种类（Types of flour） Types of flour Classify the flour according to how it is ground: Head mill flour (also translated as pure powder, Straight flour) Head flour is considered a flour suitable for making bread. The powder has a flour extraction rate of 100%. There are two different meanings about the rate of flour extraction or the rate of rate (Extraction). One is the proportion of flour to the weight of wheat, and the other refers to the proportion of flour to the weight of the endosperm. Here the first grinding flour powder pumping rate is 100%, is used after a meaning, each 100kg wheat bran and germ removed, can grind 72kg flour, the rest of the 28KG is usually used for processing into feed, which means that the pumping powder rate is 100%. (I personally translate the proportion of flour to wheat as flour out rate, and the ratio of flour to endosperm as flour extraction rate to indicate the difference Patent flour Superfine flour is made from the central part of the endosperm in wheat and is the most pure and highest grade commercial flour. Superfine flour can be subdivided into five categories: Fancy patent flour and First patent flour, which are ground with soft wheat and used in making cakes. The extraction rate of super grade flour is 40-60%, and the first-class superfine flour is 60-70%. The super fine grinding of hard wheat flour (Short patent flour) is considered to be the best bread flour, flour extraction rate of 70-80% (Medium patent) in the special flour extraction rate of 80-90% powder, is also very suitable for the production of bread flour, ordinary grade (Long patent flour) 90-95%. Which kind of flour should be used is the most suitable one, and the blind pursuit of the grade of flour is meaningless. Clear flour After grinding flour to make superfine flour, the remaining product is clear powder. The powder is also divided into special grade, grade one and grade two. Because the powder is the same as the outer layer of the inner endosperm, the col