At present, the important index to measure the goodness of flour is the processing accuracy – ash, in addition to coarseness and fineness, moisture, gluten value, stabilization time, weakening degree and other indicators. Here to say a few words about various types of wheat flour ash value and coarseness requirements.

Wheat flour ash is the weight of flour residue after high temperature burning as a percentage of the weight of flour before burning, it is a parameter describing the accuracy of the flour, in general, the high quality of the flour ash value is low, and vice versa, coarse flour, whole wheat flour and other processing precision of the flour ash value is high.

Flour coarseness and fineness indicate the degree of grinding during wheat processing. In the national and industry standards, the ash value and coarseness requirements of various types of flour are as follows:

Grade wheat flour

1.Special first-class flour

Ash ≤ 0.70, all the coarseness and fineness pass the sieve of No. CB36, and no more than 10% remain on the sieve of No. CB42;

2. Special second-class flour

Ash ≤ 0.85, all of the coarse and fine degree through the CB30 sieve, leaving no more than 10% on the CB36 sieve;

3.Standard powder

Ash ≤ 1.10, coarse and fine degree of all through the CQ20 sieve, retained on the CB30 sieve not more than 20%;

4. Ordinary powder

Ash ≤ 1.40, coarse and fine degree of all through the CQ20 sieve.

High gluten wheat flour

1. Strong gluten wheat flour

First grade ash≤0.6, second grade ash≤0.70, third grade ash≤0.85.

The coarseness and fineness all pass the sieve of CB30, and no more than 10% is left on the sieve of CB36.

2.Strong medium gluten wheat flour

Grade 1 ash≤0.55, grade 2 ash≤0.70, grade 3 ash≤0.85, grade 4 ash≤1.10.

Coarseness and fineness of all through the CB30 sieve, retention of CB36 sieve retention of not more than 10%.

3.Medium gluten wheat flour

Grade 1 ash ≤ 0.55, grade 2 ash ≤ 0.70, grade 3 ash ≤ 0.85, grade 4 ash ≤ 1.10.

Coarseness and fineness of all through the CB30 sieve, retention of CB36 sieve retention of not more than 10%.

4.Weak gluten wheat

Grade 1 ash ≤ 0.55, grade 2 ash ≤ 0.65, grade 3 ash ≤ 0.75.

Coarseness and fineness of all through the CB30 sieve, retained on the CB36 sieve material does not exceed 10%.

Specialized wheat flour

1.Bread flour

Refined grade ash ≤ 0.60, common grade ash ≤ 0.75, coarse and fine all through the CB30 sieve, leaving no more than 15.0% of the material on the CB36 sieve.

2.Noodle flour

Refined grade ash ≤ 0.55, common grade ash ≤ 0.70, coarse and fine all through the CB30 sieve, retained CB36 sieve not more than 10.0%.

3.Dumpling powder

Refined grade ash ≤ 0.55, common grade ash ≤ 0.70, coarse and fine all through the CB30 sieve, retained CB36 sieve does not exceed 10.0%.

4. Steamed bread flour

Refined grade ash ≤ 0.55, common grade ash ≤ 0.70, coarse and fine all through the CB36 sieve.

5.Fermented cookie powder

Refined grade ash ≤ 0.55, common grade ash ≤ 0.70, coarse and fine all through the CB30 sieve, retained CB36 sieve not more than 10.0%.

6.Crisp cookie powder

Refined grade ash ≤ 0.55, common grade ash ≤ 0.70, coarse and fine all through the CB30 sieve, retained CB36 sieve does not exceed 10.0%.

7.Cake flour

Refined grade ash ≤ 0.53, common grade ash ≤ 0.65; coarse and fine degrees all through the CB42 sieve.

8.Pastry powder

Refined grade ash ≤ 0.55, common grade ash ≤ 0.70, coarse fineness all through the CB36 sieve, leaving no more than 10.0% of CB42 sieve.