Special flour

Special flour that contains other ingredients such as milk or egg powder, sugar etc., required by formulation of a selected baked product. 

The History of Flours Production and Processing Major Flours Special Flours Nutritive Value of Flours Enrichment and Fortification of Flours Uses of Flours and the By-Products of Milling Major Cereal Flours Special Flours By-Products... 

NUTRITIVE VALUE OF FLOURS. In general, flours are more concentrated sources of nutrients than the plants (or animals, in the case of fish flour) from which they have been made because much water has been removed. Sometimes, large amounts of fat have also been removed. Hence, most flours keep well without refrigeration. Food Composition. Table F-21 gives the nutrient composition of the major cereal flours, and of special flours. 

Special Flours. Major uses of these products are given in... 

Also see CEREAL GRAINS and FLOURS, Table F-16, Special Flours.)... 

Also see FLOURS, Table F-13, Special Flours and OILS, VEGETABLE, Table 0-5.)... 

Also see FLOURS, Table F-13, Special Flours LEGUMFS, Table L-2, Legumes of the World OILS, VEGFTABLE, Table 0-5 and VEGETABEEjS], Table V-2, Vegetables of the World.)... 

Special soft wheat flours are milled for cookie, cracker, and pretzel bakers and other special flours are prepared for can-ners who make soups, gravies, desserts requiring thickening, and flour-beised sauces. 

D. techniques are the most widespread and important processing operations for agricultural products. Technical interest in nonfood applications is to be focused on the preparation of special flour for - wheat starch production. Com, in the form of com grits, is the main raw material for the production of beverage alcohol, fuel ethanol (- fuel alternatives) and other - fermentations. 

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

Rhovanil Pine Mesh, a specially caUbrated extra pure vanillin that avoids demixing with other very fine dry ingredients such as sucrose, flour, and dextrose, provides a faster dissolution rate at lower stirring, at lower temperature, in low acidity medium, or in viscous Hquids. 

Fire or explosion hazards require special motor enclosures. Hazards include combustible gases and vapors such as gasoline dust such as coal, flour, or metals that can explode when suspended in air and fibers such as textile lint. The land of motor enclosure used depends on the type of hazard, the type and size of motor, and the probability of a hazardous condition occurring. Some available enclosures are explosionproof motors, which can withstand an internal explosion force-ventilated motors cooled with air from a safe location and totallv enclosed motors cooled bv air-to-water heat exchangers and pressurized with safe air, instrument air, or inert gas,... 

These tests measure the way in which flour behaves when it has been made into a dough. They work with a specially made dough and give an indication of how the flour will behave in that situation. This sort of information is inherently more useful than a mere protein content. 

Another trend that is likely to affect the bakery business is the move to healthier food. This could lead to an increase in products based on wholemeal flour as well as products based on sugar replacers rather than sugar. Special sugar-free bakery products are currently made particularly for the benefit of diabetics. 

A flowsheet for preparation of glandless cottonseed full-fat kernels and subsequent processing of defatted flours and concentrates and isolates is shown in Figure 1. This scheme, with specialized adaptations depending upon oilseed species, is typical for processing of all oilseeds. 

Neither do we want many kinds of furnaces. Only our threefold furnace affords facilities for properly regulating the heat of the fire. Therefore do not let any babbling sophist induce you to set up a great variety of expensive furnaces. Our furnace is cheap, our fire is cheap, and our material is cheap - and he who has the material will also find a furnace in which to prepare it, just as he who has flour will not be at a loss for an oven in which it may be baked. It is unnecessary to write a special book concerning this part of the subject. You cannot go wrong, so long as you observe the proper degree of heat, which holds a middle place between hot and cold. If you discover this, you are in possession of the secret, and can practise the Art, for which the CREATOR of all nature be praised world without end. AMEN. 

Dry cells have been well-known for over 100 years and form the technical basis of today s modern dry cell industry. Zinc carbon cells are the most widely used of all the primary batteries worldwide because of their low cost, availability, and acceptability in various situations. The two major separator types ever used or in use are gelled paste and paper coated with cereal or other gelling agents such as methyl-cellulose. The paste type is dispensed into the zinc can, and the preformed bobbin is inserted, pushing the paste up the can walls between the zinc and the bobbin. A typical paste electrolyte uses zinc chloride, ammonium chloride, water, and starch or flour as the gelling agents. The coated-paper type uses a special paper coated with flour, starch, regenerated cellulose. 

---