Over the past 20 years of reform and opening-up, China's national economy has developed rapidly. The people's living standard of diet has changed from depression to comfort and nutrition type with half-clothing and enough food. As far as flour market is concerned, great strides have taken place in recent years. The emergence and use of wheat color sorter has greatly improved the processing accuracy of flour and brought the rapid development of the proportion of special flour varieties and production sites.
In the early and middle eighties of last century, the wheat color sorter
had not been born yet, and the technology level of flour production was relatively backward. The production of qualified special flour (dry-base ash 40.70%) from domestic wheat in many flour production lines imported from abroad was still very unstable. If high-precision flour with ash content of about 0.50% was to be produced, many factories would not be able to produce it, even if some factories could produce it. But the proportion is very small, and the quality is very poor. As for special flour, which is limited to bread flour and cake flour of single variety, the number and proportion are very small. Less than 10 years later, due to the progress of pulverizing technology and the pull of market demand, the ash content of the special first ash has been reduced to about 0.50%. The ash content of the special second ash has been reduced to about 0.65%. Specialized flour varieties increased by dozens and the proportion increased to more than 50%.
Although the processing accuracy has been improved so much, the high-precision flour with 0.50% or even lower ash content still can not meet the requirements of some consumer groups, especially the southern market. The main reason is that there are still quite a number of bran and black stars in the flour. As for bran, it can be reduced by adjusting the pulverizing process, but the solution of hot star is far from meeting the requirements of the process. The existence of black stars, in sharp contrast to white flour, has a far greater impact on flour whiteness and purity than that of bran. After all, Prison Star is an organic substance. What is the threat to people's health? Black Star is mostly inorganic substance, which has an obvious impact on the whiteness and purity of flour. It also increases the sand content of flour and affects the taste of food. Some organic substances in black star, such as rat excrement, insect carcass and granulation, not only affect the whiteness of flour, but also contain carcinogenic factors, which have the threat on food hygiene and people health. Therefore, pulverizers have long attached great importance to solving the problem of black stars. For decades, people have finally developed a wheat color sorter to deal with black impurities in wheat.