National Standard for Flour Who is Who?

Flour grading:

1. According to the processing accuracy, flour is usually divided into:

1. Standard flour: It is produced under the condition of grain shortage, which requires a high flour yield but does not have high requirements for flour quality. The flour yield of standard flour can generally reach 82 85%, which can basically meet the production needs of ordinary noodle food.

2. Special first-class powder: also known as fine powder, rich and strong powder.

The flour yield of special first-class flour is 60 70%, which is suitable for making bread, steamed buns, noodles, buns and other flour foods with high precision. In the production of special first-class powder, it is also possible to extract refined powder (ash) with higher precision.

on the left and right). 3. Special second-class powder: also known as white powder, special secondary powder. Due to the low powder yield of the special first-class powder and the poor quality of the standard powder, the special second-class powder is produced according to the user's habits. The powder yield of special second-class powder is between 73 and 75%.

4. Secondary powder: also known as feed powder. In the production of special flour, 10 to 20% of the secondary flour is extracted as feed powder, and sometimes it can also be eaten. The purpose of extracting secondary flour is to increase the economic value of flour and reduce the proportion of bran as a by-product of processing.

2. According to the strength of flour and the adaptability of food processing, it is divided into:

1. High gluten flour: also known as strong gluten flour, high protein flour or bread flour, the protein content is 12 15%, and the wet gluten content is 35%. High gluten flour is mainly used as a raw material or other raw material for various types of bread.

2. All-purpose powder.

Also known as general flour and medium protein flour, it is a kind of flour between high-gluten flour and low-gluten flour. The protein content is 9 11% and the wet gluten content is between 25 and 35%. All-purpose flour is mainly used in the production of all kinds of dumplings, noodles, steamed buns, fried noodles, steamed buns, etc.

3. Low gluten powder: also known as weak gluten powder, low protein powder or biscuit powder, with a protein content of 7 9%. Wet gluten content < 25%. Low-gluten flour is suitable for making cakes, biscuits, pastries, etc.

The new standard is coming! There shall be no additives in the flour, and whitening and gluten reduction can no longer be called wheat flour.

What is the standard GBT for gluten flour?

What is the implementation standard on the flour bag purchased now.

The standard number of flour is GB1355 to 1986.

The national flour standard number is divided into high-gluten flour, medium-gluten flour, and low-gluten flour. National Recommended Standard for High Gluten Flour: GBT8607 High Gluten Flour is also known as Strong Gluten Flour, compared with medium gluten and low gluten flour, the white matter content of egg lifting skin is the highest, and the protein content represents the strength of the flour, which is also the highest.

All-purpose flour filial piety search national recommended standard: GBT1355 all-purpose flour is a kind of ordinary flour between high and low flour, and it is also the most common and widely used flour, low-gluten flour standard: GBT8608 low-gluten flour, also known as low-flour or cake flour, is finer than all-purpose flour and is suitable for making various cake foods.

Classification of flour:

Flour refers to wheat flour, that is, flour made from wheat grinding, and names such as "high-gluten wheat flour" refer to what we usually call flour.

According to the performance and use, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, rich flour), nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.) according to the accuracy is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.

The national standard code for flour is based on several kinds of cavity acacia:

High gluten wheat flour: GB T1355

All-purpose wheat flour: GB T1356

Low-gluten wheat flour: GB T1357

Special first-class wheat flour: GB T1358

Special second-class wheat flour: GB T1359

Rapid glycemic test powder: GB T2

Grade A small digging round clear wheat flour: GB T2464

Extra secondary wheat flour: GB T2465

Standard powder: GB T1360

The above is the national standard code for some flours, I hope it can help you.

There are five kinds of flour implementation standards, namely GB13122-1991, GB1355-1986 "Wheat Flour", GB T8607-1988 "High Gluten Wheat Flour", GB T8608-1988 "Low Gluten Wheat Flour", "Special Wheat Flour" LS T3201 3208-1993 revision and merger.

Flour is a kind of flour made from wheat, which can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour according to the protein content of flour. Flour (wheat flour) is a staple food in most parts of northern China, and there are many varieties of foods made from flour with different flavors.

Flour performs sorting:

High gluten powder: the color is darker, it is more active and smooth, and it is not easy to form a clump by handIt is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in pancakes and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

All-purpose powder: milky white in color, between high and low powder, semi-loose physique;Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc.

Low-gluten powder: the color is white, and it is easy to form a ball by hand;The protein content of low-gluten flour is about the same, the protein content is low, and the gluten is also less, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

Flour implementation standards.

There are three kinds. 1. Low-gluten flour.

GB T8608): It has a low protein content, which is suitable for making pastry biscuits or soft and inflated cakes. 2. All-purpose flour.

GB T1355): It is the most used flour in daily life, suitable for making steamed buns, flatbreads, noodles and other pasta, and is an all-purpose flour. 3. High-gluten flour.

GB T8607): high protein content, strong gluten, suitable for all kinds of bread, pizza and other foods.

Flour refers to wheat flour, that is, flour made from wheat milling, and names such as "high-gluten wheat flour" refer to what we usually call flour. According to its performance and use, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour (such as calcium-enhancing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.).According to the accuracy, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.;According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

According to the national standard "National Quality Standard for Wheat Flour" GB1355, flour testing items and standard requirements:

1. Items and standards for the testing of all-purpose wheat flour.

2. Items and standards for the detection of strong gluten and weak gluten wheat flour.

The National Quality Standard for Wheat Flour GB135 is a national mandatory standard.

1. The standard is for GB 1355-1986 "Wheat Flour".

Revision and merger of GB T 8607-1988 "High Gluten Wheat Flour", GB T 8608-1988 "Low Gluten Wheat Flour", "Special Wheat Flour" LS T3201 3208-1993.

2. The structure, compilation rules and normative technical elements of the standard shall be modified in accordance with the GB T Standardization Work Guidelines Part 1: The Structure and Writing Rules of the Standard and the GB T Standardization Work Guidelines Part 2: Methods for Determining the Content of Normative Technical Elements in the Standard.

Flour can be divided into special flour, general flour and nutritionally fortified flour according to its performance and specific use. Special flours such as bread flour, dumpling flour, biscuit flour, etc.; All-purpose flour such as Fuqiang flour.

standard powder, etc.; Nutritionally fortified flour such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.; According to the processing accuracy, it can be divided into different grades such as special first class, special second class, standard powder, ordinary powder, etc.; The gluten content can be divided into high gluten powder and medium gluten powder.

and low-gluten flour.

There are five types of flour implementation standards, which are:

1.Cake flour (GB T8608): It has a low protein content and is suitable for pastry biscuits or fluffy and inflated cakes.

2.All-purpose flour (GB T1355): It is the flour used most in daily life, suitable for making steamed bread, flatbread, noodles and other pasta, and is all-purpose flour.

3.High-gluten flour (GB T8607): high protein content, strong gluten, suitable for all kinds of bread, pizza and other foods.

4.Special wheat flour (LS T3201 3208-1993): including dumpling flour, cake flour, bread flour, etc., is a classification method for different properties of flour according to different uses.

5.Wheat flour (GB13122-1991, GB1355-1986 "Wheat Flour", GB T8607-1988 "High Gluten Wheat Flour", GB T8608-1988 "Low Gluten Wheat Flour"): These standards are to stipulate and require the quality, moisture, ash, sand content, magnetic metal content and other contents of wheat flour.

In short, the flour implementation standard is to stipulate and require the quality and properties of flour according to different applications and needs to meet different food production needs.

The criteria for good flour are as follows:

1. The first criterion: the raw materials are produced in good places, safe and authentic, and there are several well-known wheat producing areas in China, such as Shandong, Henan, Anhui, Xinjiang, and Hetao. Among them, the Hetao area is one of the world's three major wheat yellow gold producing areas, because of its excellent natural resource conditions, Hetao wheat is praised as "pentathlon wheat" by famous food experts, so the flour with Hetao wheat as raw material has strong gluten and good quality.

2. The second criterion: good technology, do not destroy wheat nutrition. At present, the safest and healthiest flour processing method is the "modern cold milling and rolling process", which has obtained a national patent, created by Zhaofeng Hetao noodle industry, low-speed rolling and low-temperature processing, which can retain the nutrients of wheat and the unique aromatic substances and starch grains of Yousui lead to the greatest extent.

3. The third criterion: no additives. We all know that additives are now in many foods, especially flour, which is easier to provide a "hiding place" for additives.

Like gluten enhancers, whitening agents, quality improvers, flavor agents, etc., the quality is not enough, and additives are made up.

Flour Profile:

1. The "flour" we often say refers to wheat flour, that is, the flour ground from wheat, and names such as "high-gluten wheat flour" refer to what we usually call flour.

2. Wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, rich flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.) according to its performance and use.

3. According to the accuracy, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.