How to identify the quality of flour and its products

Look for the presence of a product label.

Look at the label to see the logo, date of production, and manufacturer of the manufactured product and analyze for any ambiguous statements.

Look at the color of the flour.

If the flour is "silly white", it is likely to have too much whitening agent.

Look at the size of the gluten.

If the pasta is cooked in a pot of boiling water, it will be easy to cook and break in less than two openings, or if the soup is not full, then the gluten content of the flour is low and the quality is poor.

Look at the moisture.

Normal flour should have a moisture content of 13.5% or less. A simple method is to hold the flower in your hand and then open it up. Those who can easily disperse it have the right amount of moisture, otherwise it is too much moisture.

How to identify the quality of flour and its products

Look at the sand content.

If you feel a gritty feeling when you eat the flour, the sand content of the flour exceeds the standard.

Look at the stitching on the flour bag.

The normal stitching line of a regular manufacturer is usually two colors of stitching and the bag is labeled "This package is for one use only". In addition, look outside the seam allowance to see if there are two stitch marks and manual stitch marks, if there are, it is repeated use.

Look at the weight.

Weigh the flour to see if it conforms to the weight and net content indicated on the bag, and the deviation should not exceed 1%.

Look at the brand.

Be sure to choose flour produced by regular manufacturers, such as those rated as "famous brand products", "advanced products" and "recommended products" by provincial and municipal economic committees and technical supervision departments.

If the flour and its products are too white, the use of whitening agents must be excessive. Secondly, bran contains trace elements, and its various nutrients are mainly found in the germ and skin of wheat, and the closer it is to the skin, the higher the content. High-precision flour is thus easily digestible but with a high nutritional loss. Therefore, the public can buy flour according to the appropriate conditions.

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