2012 low electricity consumption High Strength Corn Flour Line

Specifications

FEATURES

1 High Strength Corn Flour Lineadopts bio-engineering technique to adjust corn flour molecular structure and bio-enzymatic technology to change fresh corn flour into high strength flour.

2 This line takes dehydrated corn flour by continuum processing with mechanical automation equipments or semi-automation, products without preservatives and chemical glue substances, nutrient remain unchanged after processing.

3 The product is smooth, do not turbid soup after boiled, completely remove the rough taste from the original corn food. Retains the flavor of the corn and remove the original protein and germ bitter and pungent taste. Even resolves the problem of gastric acid after using corn flour products, does not produce gastric acid after eating, thereby diners can maximum extent to absorb nutrients;

4 high gluten flour is litter yellow as corn, compact structure, high moisture content , processed in cold way. The noodle of high gluten flour is smooth flavor, delicate fragrance.

5  The raw material as 80 mesh corn flour, product completely passing 120 mesh sieve, the tendons degree of flour up to 35%, physical and chemical index all ensured by QS certification requirements, widely used in food plants and corn deep-processing plants

DESIGN INDEX

1Products: grade high-gluten corn flour, corn bran.

2  product rate:  

                                     grade corn flour 98%

3 product index

A flour fineness:120-300 mesh

B sand:<0.002%

C magnetic metal:<0.003/kg

D moisture content: 13.5-14.5%

E fat:0.5—1%

FGolden color, fine flour, high quality, good taste.

TECHNICAL PARAMETER