What factors contribute to the ash content in finished flour products?

发布时间：2026-03-20 点击次数：

The ash content in flour is one of the key criteria for assessing the quality of flour produced by milling machinery. Although users pay close attention to every aspect of daily production, they have noticed that the ash content in the finished product continues to rise. What are the reasons for this?

1. The wheat being processed has an excessively high ash content, and the wheat is not thoroughly cleaned before milling, resulting in impurities that should have been removed becoming mixed into the wheat.

　　2. Improper moisture control, resulting in excessive breakage of bran during milling and its entry into the flour.

3. Low throughput in the flour milling machinery’s sifting equipment or an excessively long sifting process, leading to ‘sifting residue’ where fine bran particles are mixed into the flour. Additionally, if the mesh of the high-level sieve is too sparse or damaged, or if cross-contamination occurs within the high-level sieve, this can also cause excessive bran particles to be mixed into the flour.

　　4. Replacing too many new toothed rollers simultaneously results in excessive shearing action by the grinding teeth, generating excessive bran particles that become mixed into the flour during production.

5. Unreasonable technical specifications for the grinding rollers in the flour milling equipment cause bran to be easily broken up and mixed into the flour during operation; an excessively high flour yield leads to increased bran content in the flour.