Our company has a large professional mold consulting, mold design, mold production, inspection, packaging, delivery team. Good design, familiar with Solidworks, UG, PROE, CAD/CAE/CAM advanced equipment, edM, milling, grinding, turning, CNC machine tools, tolerance up to +/-0.002mm. Strict quality inspection with micrometer, altimeter, projector, CMM, etc. Be sure to respond to all your quotes or emails within 24 hours. We can provide mold plans and drawings. Let you know all the machining process through pictures or progress charts. Free samples for your reference. Have strong after sales service ability and problem solving ability, help customers to conduct company information discussion. Precision plastic mold parts, precision connector mold parts, precision mold parts Suzhou Dongye Precision Molding Co.,Ltd. , https://www.sjdongye.com
Many people have different opinions about the aging of bread, such as water movement theory, starch change theory and so on. Some people think that the interaction between gluten protein and starch has caused each and every reason, and many studies are still going on. However, there is a more unified consensus that aging is caused by starch, and other reasons are secondary. In daily life, the phenomenon of steamed buns becoming hard and dregs is actually the aging phenomenon of steamed buns. Through the analysis of the new national standard powder screening, it is mainly due to the extension of storage time, the water inside the steamed bread migrates, and the recrystallization of starch causes the decrease of soluble substances. To this end, we use the amount of dry matter in the supernatant of the taro taro to determine the aging degree of taro.
The analysis of the new national standard powder screening sieve for the production of steamed bread showed that the higher the specific volume of the steamed bread, the higher the dry matter content of the supernatant. The more soluble substances in the steamed buns, the softer the steamed buns, ie, the greater the ratio. Rong can delay the aging of steamed bread; steamed bread in the storage time (1 to 24 hours), the dry matter content of the supernatant showed a downward trend, that is, the soluble matter of the head rice dumplings is continuously decreasing, and the steamed bread is hardened. The content of dry matter in the supernatant of taro powder with improver is obviously higher than that of the original basal flour, which means that the taro powder improver is still very effective in improving the aging of steamed bread; however, the different additives may have different emphasis on the improvement of steamed bread quality. The active ingredients and the mechanism of action of the manufacturer's additives may also be different. Therefore, when they are actually used, they should be reasonably selected according to their quality requirements and instructions for the use of additives.
1) mould base: LKM Brand, HASCO and so on 2) Cavity/core material: DIN1.2344, 738H, 718, 8407, S136, NAK80,P20, SKD-61, NIMAX etc 3) Cavity Qty: Single/ Multi-cavity. 4) Lead time: 25-50days based on the different products 5) Warranty: 500,000-1,000,000shots as per customers` requirement 6) Products material: PP, PA, POM, ABS, PET, PC, PE,HDPE, PA66+GF,PVC, TPE,etc 7) Hot Runner: HASCO, YUDO, DME, MOLD-MASTER 8) Color Standard: Pantone, Ral 9) Texture: VDI, YS 10) Price Terms: according to the clients' request. 11) Packaging: Wood case,plastic,color box,carton or as per customers` requirement .
The New National Standard Powder Screen Monitors the Quality of Special Flour for Steamed Bread
The improvement of living standards is accompanied by the acceleration of the pace of life. Therefore, the demand for commodity gimmicks is also increasing, and its requirements for its quality are constantly increasing. The biggest factor affecting the quality of steamed bread is the quality of the flour. The main factor is that during the storage process, the precipitation of partially soluble starch causes the steamed bread to soften and harden, the mouthfeel is rough, and it is easy to drop the slag, and the digestion and water absorption rate is low. Therefore, when we analyze the effect of additive improvement, delaying the aging of steamed bread is an important indicator. The new national standard powder screening is very important for the quality inspection of flour. After a new series of inspection equipment such as a new national standard powder screening machine, the flour was analyzed to study the quality of steamed bread.