...اثبات جودة الدقيق حبوب القمح بشكل أكثر ن...
Transcript
00:00Proving the quality of flour, wheat grains are softer in many grindings
00:07During the process, the starch inside the grain separates from the crust,
00:11each appeal is verified separately by rome soudi .
00:16You can immediately recognize the properties of this product with all my senses. as
00:22He's a little darling, and he still smells like wheat, and he can still see palaces in him.
00:29That's why we haven't given him a precise name yet
00:32Because it's not good for making bread.
00:35In his internal laboratory, Rome examines the shod of the flour formula. What's important is that the protein-to-peer ratio is right
00:44With the measuring device. This
00:46First, the spleen determines the content of the protein and the moisture in the flour sample,
00:51And then he moves a sample of the dough with water just to measure what's called a fall number.
00:57The mixing device measures how long it takes a stick to fall down the glass.
01:02This can't be seen from the outside. But the longer the stick takes, the higher the fall number, and the better the quality of the flour bread.
01:11If the time of the low stick during flour production varies greatly, the quality of the dough will also vary, and then the baker will have to work differently and adjust the disability machines differently.
01:26We have now reached two hundred eighty nine. I'm fine with it. We've done very well.
01:33D
01:34A person who grinds can determine the subtlety of the flour using pulleys and crows.
01:40The whiter the flour, the less crust and roots, and the less protein.
01:46And the more flour closed, the more useful and flavored
01:51And the flour. Totally different baking behavior. The French loaf, made of dark flour, is relatively firm and has small pores.
02:01With lighter flour, the French baguette bread is more flexible and harsher.
02:08Golden Yellow Team in '65
02:15It makes the French baguette bread soft and soft
02:18the
02:21D
02:23The type of flour reveals the size of the crust. one minute in sixty five contains a relatively large number of fractures
02:30And that's where it comes in yellow. The flour of the German type contains five hundred fifty layers of incentives less
02:37When used, the French baguette loaf is made of lighter weight and soft and tastes different.
02:45I'm now flour milled up to the degree of how in the mill and pumped into the filling station across the front.
02:52This is where the final check will take place.