How to identify the quality of flour high gluten flour, whole wheat flour, low-gluten flour ...... Today, all kinds of packaging on the market, different types of flour regarded dazzling tricks. So, hand-Huludao in the purchase of flour bread-making quality to how to identify? A look at the color of the flour, the flour is to determine the color of flour grade basis. High grade flour, color white fine, no noise, no bran stars; and then followed by low-grade flour. Color was creamy or yellowish durum wheat flour is with more reason, it is generally higher gluten content. Two smell good smell of Wheat flour, while high temperatures or stored for too long grain flour because the aging, there will be the smell, taste sticky. If you smell the strong odor of dust Huludao handmade bread making, it is certainly Chen faces or add too much excessive material. In everyday purchase, if your sense of smell, you can take a small amount of flour directly to smell the odor, were identified; if poor sense of smell, you can directly add hot water and stirred flour smell the smell, if the smell of straw, wheat smell of incense, indicating flour processing time is not long, good quality, too much additive was not added. Mishina hand to take a little flour on the mouth, if Ya Chen phenomenon, indicating flour sediment concentration is high; if the taste of sour, should determine flour high acidity. Of course, can also be processed by the taste of cooked food were identified, normal flour made from cooked starch taste of "back to the fragrance", delicate taste; if the taste Ya Chen, the high silt content in flour. Four kneading flour grasping a little Push pinch if flour in powder form, no grainy, let go after the flour also will spread not caking, it can determine the moisture content of the flour moderate. If after pinching, easily into the group, caking, sticky, it can determine the flour contains high moisture, the case of hot weather, easy to heat, moldy. Good hand twist when the flour is also soft, smooth feel too much is a problem. Quality indicators bread bread quality testing by sensory evaluation, physical and chemical identification and health bread identification of the decision. Optionally five boxes of bread, two loaves of bread each box drawn, taking a total of 10 bread as a sample. Sensory evaluation is usually examine its appearance and inner quality. The first observation of its shape and color, and then cut the bread observe its internal situation and the connections inside the epidermis, the final determination of bread smell, taste and hygiene. Of bread into the store to make more sense to check. Appearance with 000 grams of weight on the pan flat prematurely weighing. 10 of the total weight of the bread should be above or below the weight ± 3% maximum or minimum weight must not exceed 10% of the specified weight, off-plot in centimeters. Bread child living with length x height x width to calculate the volume, round bread with a high x diameter to calculate the volume. Its volume should meet the standard requirements. Bread trough should form two of the same size, shape circular bread should round, correct form, does not spread sheet Huludao handmade bread, take the side of not more than one quarter of the total length of the circumference. Compare color samples in accordance with standard colors, special flour bread top appear before golden yellow, bright, and around the bottom was Di yellow, standard flour bread appear before the top-right, yellow, bright, no coke no students, no white, no spots. Put clean surface impurities, sides and bottom suburbs without oil and impurities. No inclusions within, without visible impurities, debris. Packaging products, packaging should be product name, grade, number was, manufacturing date and shift, group. Tight packaging, logo upright, packing neatly, not crowded not pressure. Breadmaking dollars Raiders _ Dole Food (online consultation) _ Huludao bread provided by the Shenyang City Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City Music dollars in food processing plants (www.meijinle.com) (www.meijinle.com) Guangdong Shenzhen, cakes and biscuits leaders, over the years, the company is implementing the scientific management, innovation and development, the principle of honesty and trustworthiness , the maximum meet customer needs. Dole leadership in dollars with the staff warmly welcome all inquiries negotiations to create dollars Dole better future.