Self-raising flour, also known as baking powder (from EnglishBaking powderof”powder”Transliteration), is one of the commonly used materials for soaking bread and desserts. Its function is to make the dough expand and make the taste better. The simplest ingredient of self-rising flour is baking soda and tartare powder. As soon as it touches the water, the two will undergo a neutralization reaction and release carbon dioxide. In order to avoid premature reaction of baking soda and tartar powder due to moisture, the early self-raising powder was divided into two packages, and added to the batter together when needed. Modern packaging technology is relatively advanced, and self-raising flour is no longer so easy to be affected by moisture, so few people make two-pack self-rising flour that is inconvenient to use, but some corn flour is still added to absorb moisture and buffer.When purchasing self-raising flour, you can identify it from the aspects of color and texture. The high-quality self-rising pink color is naturally bright and white, dry and loose in texture, moderate in gluten strength, with the fragrance of wheat, no peculiar smell, and no impurities visible to the naked eye. There are two types of leavening agents in self-rising flour: alkaline leavening agents and compound leavening agents. The self-rising flour using alkaline leavening agents is cheap, but the taste is poor and it is rarely used. Self-rising flour using compound leavening agent has a good effect, and the food tastes good, so it is used more often. According to different uses, self-raising flour can be divided into general-purpose self-raising flour and special self-raising flour. General-purpose self-raising flour has a wide range of uses, but it is not suitable for making dumplings, noodles, etc. Special self-rising flour, specific purpose, such as cake flour, steamed bread flour. According to different packaging forms, self-rising powder can be divided into bulk and bagged. Bulk self-rising powder is directly in contact with the outside world and is easily polluted by the external environment. Self-raising flour in bags is relatively safer than self-rising flour in bulk.Tips for buying self-rising flour 1.”look at the label”Qualified self-raising flour has manufacturersSCIdentification, product identification, production date, manufacturer, ingredient list, production license number, etc. 2.”look at the packaging”For bagged self-rising powder, you can check whether the packaging is intact, whether the seam is tight and smooth, and some manufacturers will mark it on the packaging”This pack is for one time use only”. High-quality self-rising powder is generally sealed with one stitch, and the seam line is tight and smooth. Inferior self-rising powder packaging bags are stitched multiple times, and the seam line is uneven, not tight, or has needle holes. 3.”Look at the appearance”The high-quality spontaneous pink color is light white or slightly yellow, and it is in the form of fine powder when kneaded by hand. Low-quality and poor-quality self-rising powder is dull, off-white or dark yellow, dark, uneven in color, coarse-grained when kneading self-raising powder by hand, and some self-raising powder will agglomerate, knead into a ball, or even Insects and other impurities. The color of self-raising powder with excessive whitening agent is pink, off-white, or even blue-gray. 4.”smell”Hold the self-raising flour tightly in your hand for a while, blow it to heat the self-raising flour, or add it to the self-raising flour50~60℃ hot water, the self-raising flour will have the fragrance of wheat. Especially the new self-raising flour, the wheat aroma is more intense. 5.”by taste”Take a little self-raising flour and chew it carefully. High-quality self-rising flour has a light sweet taste, delicious and light. The problematic self-raising flour has a slight peculiar smell, and has the smell of fermentation, sweetness and bitterness. Low-quality and inferior self-rising flour generally have a tingling feeling in the throat, and there may be a sanding sound when chewing.
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