flour milling machine can grind wheat, corn, sorghum, beans, rice, oats, buckwheat, herbs, pepper, hot pepper and other crops into powder.the advantage is low rotating speed,only 19-25 rpm/min, so low temperature ,so the flour nutrition and taste such as protein, carotin, VB etc can be kept well .
Jinan enying machinery co.,ltd is a big group company which manages many factory affiliated.located in zhangqiu city, shandong province China.we mainly focus on manufacture and export : Food processing machinery ,like tahini stone mill, roti /tortilla/chapati production line and all kind of flange.
We mainly focus on manufacture and export : Food processing machinery ,like tahini stone mill, roti /tortilla/chapati production line and all kind of flange. Our products are widely recognized and trusted by clients. Relying on "Competitive Price ,Superior Quality and Good Service", we have lots of long-cooperated customers and we pledge to do our best to serve every customer.
The difference between stone flour and machine flour
Stone mill flour, is the traditional stone mill at low temperature, low speed grinding without any additives.All the nutrients are well preserved, nutrition is very beneficial to the human body.The stone flour has a yellowish tint.And ordinary flour is mechanical grinding, because the steel bar grinding too strong, grinding temperature is too high, so the loss of nutrients in flour.
First, the stone mill flour and the ordinary flour difference
Stone mill flour is ground with a traditional stone mill at low speed and temperature, and its flour yield is correspondingly low.The grinding speed of stone mill is 20 rotations/min, the temperature is 45 degrees, and the flour technology with both core and skin makes the number of times of wheat in grinding greatly reduced, and the flavor, protein, carotene and other nutrients of wheat germ are completely retained.
Modern steel mill flour is adopting the centrifugal casting steel roller grinding, milling machine running speed, high temperature, the rate of 500-800 - RPM, the temperature at 120 degrees Celsius, due to steel bar mill too strong, grinding temperature is too high, flour protein and other nutrients loss is bigger, the natural fragrance of wheat germ lose more, damaged starch chain, outstanding performance is low dough stability time, forced manufacturers to join all kinds of additives, nutritional value is reduced greatly.
Stone flour is naturally white and slightly yellow because it is high in carotene and dietary fiber.
Plain flour appears very white.The structure of the starch chain of modern steel mill flour is destroyed, and the stabilization time of the dough is reduced, which makes it difficult to assemble. Therefore, stabilizers must be added.In addition, in order to cater to people to eat noodles about the better the wrong diet habits, adding whitening agent, strong gluten agent and other additives, so flour appears very white.
When ground with stone flour and flour, the noodles have more water and less time to wake up. No matter pulled, pulled or rubbed, the noodles can remain flexible and unceasing. After cooked, the noodles or noodles will taste flexible and firm.A variety of pasta made of stone flour, wheat flavor is very strong, good taste, chewy.
Ordinary flour is due to additives, whitening agents, flour carotene and other damaged, flour is too white, and when the flour, little water, dough color and luster without change, such as containing strong gluten agent too much, it is difficult to roll out the face.When the noodles are cooked, they look nice and taste delicious, but they have no wheat flavor.
Different machines,the pagckage will be different,We support wooden box package,If big machine or production line,it will be loaded in the container directly.
Around 20 days after receive the payment.we support delivery by ship. We can aslo deliver the machine to your agent in china if you have.