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Making wheat flour mixtures for baking, air-classifies flour to extract high-protein flour which is granulated in fluidized bed with water sprays
Making wheat flour mixtures for baking, air-classifies flour to extract high-protein flour which is granulated in fluidized bed with water sprays
The wheat flour is air-classified into three fractions: graded flour, low-protein flour and high-protein flour. The high-protein flour is granulated in a fluidized bed, with sprayed-in water. The granules are introduced into flour or flour mixtures.
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