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Hangzhou Daji Optoelectronic Instrument Co., Ltd
Building a powder board
NegotiableUpdate on 05/16
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Overview
Take a small amount of standard sample from the clean powder knife and place it on the powder board. Flatten it with the powder knife and cut it evenly on the right side. Take a small amount of sample and flatten it on the right side of the standard. Cut the left side evenly and use a powder knife to slowly move the sample to the left, connecting it to the standard sample.
Product Details
Powder board: 5 × 30cm
Take a small amount of standard sample from the clean powder knife and place it on the powder board. Flatten it with the powder knife and cut it evenly on the right side. Take a small amount of sample and flatten it on the right side of the standard. Cut the left side evenly and use a powder knife to slowly move the sample to the left, connecting it to the standard sample. Then use a powder knife to tightly flatten the two powder samples (the standard sample and the test sample should not be mixed with each other), and make a slope of thick on the top and thin on the bottom (about 6mm thick on the top, and level with the powder plate on the bottom), cut all sides, scrape off the upper left corner of the standard sample, and compare the pink bran stars
National Standard of the People's Republic of China
Grain and oilseed inspection - Precision testing method for wheat flour processing GB/T 5504-85
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
This standard is applicable to the inspection of the processing accuracy of commodity wheat flour.
1 Instruments and tools
1.1 Powder board: 5 × 30cm;
1.2 Powder knife
1.3 Balance: Sensitivity 0.1g;
1.4 Electric furnace;
1.5 beaker 100ml;
1.6 Aluminum steamer, white porcelain bowl, glass rod, etc.
2 reagents
Yeast solution: Weigh 5g of fresh yeast or 2g of dry yeast, add 100ml of warm water (around 35 ℃), stir evenly and set aside.
3 Operation Methods
There are five methods in total. Compare pink with wet ironing method and bran star with dry ironing method during arbitration; When developing standard samples, in addition to following the standard
In addition to cutting, you can also steam Mantou to compare with pink bran stars.
3.1 Dry method: Take a small amount of standard sample with a clean powder knife and place it on a powder board. Flatten it with a powder knife and cut it evenly on the right side. Take it again
Place a small amount of sample on the right side of the standard and flatten it. Cut the left side evenly and use a powder knife to slowly move the sample to the left until it matches the standard sample
connect. Then use a powder knife to tightly flatten the two powder samples (the standard sample and the test sample must not be mixed with each other), and create a slope of thick on top and thin on the bottom (thick on top)
About 6mm, level with the powder board, cut all sides, scrape off the upper left corner of the standard sample, and compare with the pink bran star.
3.2 Wet method: Insert the powder sample that has been inspected by the dry method, along with the powder plate, into the water at an angle until no bubbles appear, and then remove it
Set up a powder board and compare the pink bran stars when the surface of the powder sample is slightly dry.
3.3 Wet ironing method: Insert the wet tested powder sample, along with the powder plate, into heated boiling water at an angle, and remove it after about 1 minute,
Gently scrape off the surface of the powder sample that has been heated and floating with a powder knife, and compare it with the pink bran star.
3.4 Dry ironing method: Xian prepares the powder plate according to the dry method, then tilts it together with the powder plate and inserts it into heated boiling water. After about 1 minute, take it out
Use a powder knife to gently scrape off the surface of the powder sample that has been heated and floating, and compare it with the pink bran star.
3.5 Steaming Mantou method: Mantou shall be made for standard sample and sample respectively.
Secondary fermentation: Weigh 30g of the sample into a porcelain bowl, add 15ml of yeast solution and dough, and knead until there is no dry surface and the dough is smooth
Stop, cover the bowl with a damp cloth and place it in an insulated box at around 38 ℃ for fermentation until the inside of the dough forms a slightly peaked shape (about 30 minutes).
**Secondary fermentation: knead the fermented dough with a little dry flour until it is moderately soft and hard, then make it into Mantou and put it into a bowl,
Cover with a dry cloth and let it stand in an insulated box at around 38 ℃ for about 20 minutes. Then take it out and steam it in a boiling water steamer for 15 minutes. Remove it,
Compare with pink stars.
━━━━━━━━━━
Additional explanation:
This standard was proposed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted by the Grain Storage and Transportation Bureau of the Ministry of Commerce.
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
The National Bureau of Standards issued on November 2, 1985 and implemented on July 1, 1986
Take a small amount of standard sample from the clean powder knife and place it on the powder board. Flatten it with the powder knife and cut it evenly on the right side. Take a small amount of sample and flatten it on the right side of the standard. Cut the left side evenly and use a powder knife to slowly move the sample to the left, connecting it to the standard sample. Then use a powder knife to tightly flatten the two powder samples (the standard sample and the test sample should not be mixed with each other), and make a slope of thick on the top and thin on the bottom (about 6mm thick on the top, and level with the powder plate on the bottom), cut all sides, scrape off the upper left corner of the standard sample, and compare the pink bran stars
National Standard of the People's Republic of China
Grain and oilseed inspection - Precision testing method for wheat flour processing GB/T 5504-85
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
This standard is applicable to the inspection of the processing accuracy of commodity wheat flour.
1 Instruments and tools
1.1 Powder board: 5 × 30cm;
1.2 Powder knife
1.3 Balance: Sensitivity 0.1g;
1.4 Electric furnace;
1.5 beaker 100ml;
1.6 Aluminum steamer, white porcelain bowl, glass rod, etc.
2 reagents
Yeast solution: Weigh 5g of fresh yeast or 2g of dry yeast, add 100ml of warm water (around 35 ℃), stir evenly and set aside.
3 Operation Methods
There are five methods in total. Compare pink with wet ironing method and bran star with dry ironing method during arbitration; When developing standard samples, in addition to following the standard
In addition to cutting, you can also steam Mantou to compare with pink bran stars.
3.1 Dry method: Take a small amount of standard sample with a clean powder knife and place it on a powder board. Flatten it with a powder knife and cut it evenly on the right side. Take it again
Place a small amount of sample on the right side of the standard and flatten it. Cut the left side evenly and use a powder knife to slowly move the sample to the left until it matches the standard sample
connect. Then use a powder knife to tightly flatten the two powder samples (the standard sample and the test sample must not be mixed with each other), and create a slope of thick on top and thin on the bottom (thick on top)
About 6mm, level with the powder board, cut all sides, scrape off the upper left corner of the standard sample, and compare with the pink bran star.
3.2 Wet method: Insert the powder sample that has been inspected by the dry method, along with the powder plate, into the water at an angle until no bubbles appear, and then remove it
Set up a powder board and compare the pink bran stars when the surface of the powder sample is slightly dry.
3.3 Wet ironing method: Insert the wet tested powder sample, along with the powder plate, into heated boiling water at an angle, and remove it after about 1 minute,
Gently scrape off the surface of the powder sample that has been heated and floating with a powder knife, and compare it with the pink bran star.
3.4 Dry ironing method: Xian prepares the powder plate according to the dry method, then tilts it together with the powder plate and inserts it into heated boiling water. After about 1 minute, take it out
Use a powder knife to gently scrape off the surface of the powder sample that has been heated and floating, and compare it with the pink bran star.
3.5 Steaming Mantou method: Mantou shall be made for standard sample and sample respectively.
Secondary fermentation: Weigh 30g of the sample into a porcelain bowl, add 15ml of yeast solution and dough, and knead until there is no dry surface and the dough is smooth
Stop, cover the bowl with a damp cloth and place it in an insulated box at around 38 ℃ for fermentation until the inside of the dough forms a slightly peaked shape (about 30 minutes).
**Secondary fermentation: knead the fermented dough with a little dry flour until it is moderately soft and hard, then make it into Mantou and put it into a bowl,
Cover with a dry cloth and let it stand in an insulated box at around 38 ℃ for about 20 minutes. Then take it out and steam it in a boiling water steamer for 15 minutes. Remove it,
Compare with pink stars.
━━━━━━━━━━
Additional explanation:
This standard was proposed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted by the Grain Storage and Transportation Bureau of the Ministry of Commerce.
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
The National Bureau of Standards issued on November 2, 1985 and implemented on July 1, 1986
