Flour (industrial grade) - Names and Identifiers
Flour (industrial grade) - Physico-chemical Properties
Appearance | White solid powder |
Use | No consumption |
Flour (industrial grade) - Introduction
Flour is a fine powder made from ground grain grains. It is a white or yellowish powder, usually obtained by grinding and filtering grains such as wheat, corn, and rice. Flour's main ingredient is carbohydrates, which contain nutrients such as protein, fat, vitamins, minerals and fiber.
Flour has a wide range of uses and is one of the basic ingredients commonly used in cooking and baking. It can be used to make bread, cakes, biscuits, noodles, pies and other foods. Flour is also used to make thick sauces, such as white sauce, cream sauce, etc. In addition, the flower can also be used for kitchen cleaning, such as cleaning greasy pots and pans.
In terms of preparation, the common Flour is obtained by grinding grains into powder or grinding granular materials after grain processing. Different types of Flour preparation methods may be different, such as whole wheat Flour is made from whole wheat Flour that maintains the bran, while Flour processing is done by removing the bran and germ.
It is worth noting that Flour is generally safe in biological experiments, food processing and cooking. However, because the flours contain fine dust particles, inhaling large amounts of flours dust for a long time may cause respiratory irritation or allergic reactions. Therefore, when using Flour, it is recommended to take appropriate protective measures, such as wearing a mask or using ventilation equipment. At the same time, the storage of the flood should be kept dry, avoid moisture or insect damage.
Last Update:2024-04-09 21:50:46