Organic stone flour mill ＆ Natural green pollution-free flour
Stone flour brief introduction
When people in love of pure nature green food, the stone flour came into people lives. Stone flour is smooth, delicate and good flexibility, the food with this kind of flour is fragrant and sweet, which is the new darling of the food products.
The stone flour is formed by the grinding stone at low temperature under low-speed, which does not contain any additives. At low speed, low temperature condition, the milling process fully retained the original wheat protein, carbohydrate, calcium, phosphorus, iron, vitamins, trace elements and other nutrients, while maintaining the inherent flavor of wheat flour and natural color. It is good in color, flavor and taste.
Stone flour machine principle
1.Low temperature low speed grinding
Stone flour machine adopts the stone disc with science slots, for the grinding mill condition is under low speed, low temperature, the flour mill flour yield is relatively low. The speed of stone mill is 20rev/min, the temperature is 45 degrees.
2.Milling technology of skin-core
The stone mill machine adopts skin-core technology, so that the number of times of wheat in lapping are greatly reduced, wheat germ flavor, protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients are fully retained.
3. No additive
Stone flour does not need require any additives, to ensure the quality of the flour.
4. Staged reciprocating cryogenic grinding process
This process not only to retain the traditional stone flour nutrition, and more than the traditional stone flour fineness, the taste is soft and chewiness, completely solved the “stone content” of stone flour, is another leap in the flour processing technology in China.
5. Unique roller design
Unique roller design improve the roll stone speed relatively, and the production is increased by increasing the number of roller.
Stone flour characteristics
Stone flour grinding machine with low speed, low temperature, not destroy nutrients in wheat, so stone flour to maximize the retention of the wheat protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1, B2 and other nutrients, especially the carotene and vitamin E in stone flour is 18 times higher than other flour.
2. Additive aspect
The unique characteristics of low speed grinding of stone flour keeps the molecular structure of flour, without any additives.
3. Color aspect
Because the stone flour contains a lot of carotene and dietary fiber, so the stone flour with a natural white and white micro yellow. In the cooking time, grinding flour noodle soup color is light yellow, but the other containing additive of flour noodle soup is white.
4. Taste and flavor
(1) Stone flour due to the low speed, low temperature grinding condition, and less grinding times, retain the original wheat, different kinds if pasta made with stone flour taste flexibility, wheat flavor, with “nutritious whole grains and refined tastes”;
(2) When you use stone flour to make dough, need more water and wake up time is short. Whether pull, twist, noodles are able to maintain flexibility and constant, cooked pasta or noodles, taste flexibility and chewiness.
(3) Different kinds of pasta made with stone flour, wheat flavor is very strong, good taste and chewy.
(1) Wheat flour rich in proteins, carbohydrates and calcium, iron, phosphorus, potassium, magnesium and other minerals, so it has nourishing the heart and kidney, spleen and intestinal thickness, removing heat and thirst quenching effect.
(2) Often edible has health effects on the human body, and has auxiliary curative effect greatly for the high blood pressure, high blood sugar, high blood fat and other three patients.
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