1. Flour additives shifted from “chemical improvers” to “natural enzyme preparations”
As the main processed product of wheat, flour occupies a large proportion of people’s diet. With the progress of society, the development of science and technology, and the improvement of people’s living standards, affected by the concept of “green and natural” healthy consumption, consumers are increasingly concerned about the safe use of food additives in flour, the food industry and mass consumers urgently need natural and pollution-free flour additives.
General chemical synthetic food additives often have certain toxicity and should be used as little as possible. When it must be used, the scope and amount should be strictly controlled, because toxic substances may be harmful to the body. The basic factors that constitute a poison are the toxicity of the substance itself and the exposure dose, there are almost no absolutely harmless compounds.
Enzyme preparation is a key technical product for flour standardization and improving the safety image of flour in the flour milling industry, it is an important differentiating factor for flour mills and their products. Using enzyme preparations to improve the edible quality of flour, is the key control point of food safety management for flour processing enterprises.
As a pure natural biological product, enzyme preparation is a green food additive, it has received more and more attention in the modern food processing industry. Enzyme preparations can improve the baking quality, texture, and nutritional quality of pasta products, and extend their shelf life, the application in the flour industry has also attracted more and more attention, and it also plays an important role in the production of various special flours and the transformation of general-purpose flours.
2. The supply of wheat flour is declining, and the demand is increasing rigidly
According to the statistics of the UN Food and Agriculture Organization’s database, the world’s annual wheat output is about 580 million tons, accounting for 28% of the total cereal output. Flour is made by grinding wheat as a raw material. Flour is used as the main ingredient of bread, noodles, pasta and breakfast, and fast food products. However, in recent years, due to the reduction of the world’s wheat planting area, the total output has shown a downward trend, but the total global consumption of flour has shown a rigid growth trend.
The flour consumption level and consumption structure of different countries are quite different. Asia and Europe are both production and consumption continents, but when Asia’s annual output is insufficient, a large number of imports will be required. Although the output of North America (including Central America) and Oceania are not very high, the proportion of consumption in the continent is relatively low, and most of them are used for export. Africa has the lowest output, but its consumption is relatively high, requiring a large number of imports. South America’s total production and consumption are basically the same. Therefore, the consumption of wheat flour is global.
3. Common specification of big package flour bag
The specifications of common heavy-duty flour packaging bags are 5KG, 10KG, 20KG, 25KG, 50KG. The types of packaging bags mainly include non-woven woven bags, plastic woven bags, paper-plastic composite bags, multi-layer kraft paper bags, PE flexible packaging bags, etc. . The flour of different specifications like General Mills is also made from the above materials.
Packaging bags of different materials are different in terms of weighing, air-tightness, moisture resistance, and cost. Packaging bags of different materials are different in terms of weighing, airtightness, moisture resistance, and cost. Flour producers and processors should consider their own packaging specifications, packaging bag design, and local consumer preferences, and choose the appropriate flour packaging bag material.
4. SF-50 manual flour bag filling machine-comply with food production GMP standards, suitable for a variety of open flour bag types
The SF-50 manual flour bag filling machine is a new type of manual powder packaging machine specially developed for the packaging of the flour industry, it can be used for packaging 5KG-50KG non-sticky General Mills flour products, such as wheat flour, soy flour, and multigrain flour, the bag types are various open plastic woven bags, composite paper bags, PE bags, etc., it can be combined with the screw conveyor for powder, conveyor belt, bag heat sealing machine, or automatic sewing machine to form a small flour bag packaging production line.
Only need to manually place the bag in the discharge opening, the flour packaging machine will automatically clamp the mouth of the flour bag to complete automatic measurement, weighing, and filling. When filling to the set weight, the stainless steel clip will automatically open, and the packaged bag will fall onto the conveyor belt. Manually assist the bag to be placed on the conveyor belt and enter the heat sealing or sewing station to complete the semi-automatic flour bag packaging process.
According to the difference of manual operation speed and bag type, the packaging speed is about 5-10 bags/min for 10KG bag, 2-5 bags/min for 25KG bag, 2-3 bags/min for 50KG bag. The whole flour packaging machine is made of food-grade stainless steel, which is easy to clean during daily use and meets food GMP hygiene standards. Multiple anti-dust devices can be customized according to the detailed filling requirements.
Sywen Packaging is a China professional small flour bag filling machine manufacturer, because there are many types of flour powders and their physical properties are different, we can design and manufacture different configuration flour packaging machines for different fineness, fluidity, water content, etc. to meet the packaging requirements of different customers. Contact us now to get the latest quotation!