Author: Wu Yuhui
Keywords: quality control; wheat characteristics; wheat;
Abstract: Quality control work has always run through the whole process of wheat processing, raw grain procurement should be classified according to quality, stored separately, before production research and development of product solutions that meet market requirements, production attaches importance to different characteristics of wheat collocation and the use of different characteristics of the basic flour flour to produce products that meet market needs. Quality control work should also pay attention to quality control team building.
The quality control work begins from the purchase and inspection of raw grain to the end of the finished product, by-product inventory and factory sales. This requires practitioners to comprehensively consider various factors and comprehensively weigh the relationship between various indicators. What is the focus of wheat procurement and what is the focus of milling? What is the relationship between the two, and how to match the wheat to achieve the best use effect? Quality control team building needs to be manned from what aspects and so on.
1 Management and use of this raw grain
1.1 Quality control management of raw grain purchase
Quality control management of wheat purchases begins in June of each year and is carried out continuously throughout the year. In the case of the trust market, the acquisition work is concentrated in 6 to 7 months. It is no exaggeration to say that at this time, the harvest of raw grain is sufficient, there is no need to worry about wheat for a year, and as the migrant workers return, the wheat purchase period ends, and its price will soar. Usually harvest wheat is only enough for a single shift or not enough for normal use, at this time the inventory of wheat has passed the ripening period, its practical value is getting higher and higher, and the company's profits will be higher and higher. The general principle is: from south to north along the wheat ripening area, from near and far to buy wheat and use it in a timely manner, which not only reduces the production cost, but also improves the competitiveness of the product, expands the market share, and ultimately achieves the purpose of profitability. This is a general principle of wheat purchase management, and the daily raw grain purchase plan is based on this principle, and so on.
1.2 Wheat is classified and stored separately according to quality
The characteristics of local wheat are not very obvious, and the indicators are generally at a lower middle level. This is both a disadvantage and an advantage, and the production can be combined with different wheat according to different market needs to complete the production task. Taking the surrounding wheat as an example to illustrate the operation method, the characteristic parameters of wheat are shown in Table 1.
From Table 1, it can be seen that the local wheat belongs to the lower nature of the middle gluten, the two samples in the outer county belong to the middle gluten wheat, and the stretch ratio is suitable for making steamed bread, and the local wheat has a strong complementarity, and then find two other varieties of wheat, one with high water absorption, one with good pink, and 5 kinds of wheat mixed. How to use it in more detail below.
Wheat warehouse storage standards: (1) according to the regional warehouse; (2) according to the variety of warehouse; (3) according to the intrinsic quality of the warehouse; (4) according to the moisture, bulk density of the warehouse; (5) comprehensive evaluation of the warehouse; at the time of the alternation of new and old wheat, the workshop wheat warehouse and the large warehouse should be used comprehensively, and multiple people should eat grain at the same time to shorten the vehicle stay time in the factory, improve the acquisition speed, and ensure the number of acquisitions. Therefore, when acquiring new wheat, the warehouse criteria are: regional and moisture, bulk weight is the mainstay, and the purchase price is uniformly implemented for the new wheat price, and there is no longer the old wheat price.
2 industry product quality control requirements and quality control programs
2.1 The quality of raw grains determines the quality of flour
The quality of the flour depends on the quality of the wheat in the region and the wheat in the area where the company is purchasing. Seven points rely on the original grain, three points rely on the process, in the procurement of raw grain more efforts: strictly according to the quality category of their respective warehouses, the appropriate proportion of washing wheat, the appropriate amount of water can ensure that the mill consumes water and can ensure that the finished product moisture is not low or low.
2.2 Finished product characteristics
Basic characteristics of flour: Gum and gluten properties are not prominent, but the elongation is slightly greater than elasticity. This provides direction for the next step, increasing the use of wheat in the outer region to highlight this characteristic and make up for the shortage of local wheat. The specific indicators of the product are shown in Table 2.
302, 303, F1 three products to do steamed buns are insufficient, the proportion of stretch is too high, will cause the cooked food effect is small, at present to be solved from the wheat, can only be: local 45% + Taihe 30% + XiaoXian 15% + pan-wheat 8 #10%.
In particular, it is pointed out that the original intention of the development of this product is high-end steaming powder, but existing customers are used to make cakes, resulting in high-quality wheat dare not be reduced or dare not remove. This shows a problem, product development is not fully in line with market demand, resulting in waste of high-quality wheat resources, which requires the sales department, production department, quality control department to jointly develop a product internal control index suitable for the company's needs. Internal control indicators meet market demand, must be close to the market, and are formulated according to categories. Boiled products, that is, the skin powder index is the mainstay; Steaming class, that is, to the main steamed bun flour; must understand the needs of customers and then sell products, the flour versatility itself is strong, in order to temporarily sell with high-grade steamed bread flour as a skin, it misleads customers and also lets the factory itself in a passive position, high cost and low profit riding the tiger is difficult. Stable market is stable production, stable production is stable wheat, wheat can be purchased from different places of origin, you can also buy different varieties, but you must ensure that the quality of wheat after matching is roughly the same, there is substitution.
2.3 Solutions
Taking Samsung as an example, the indicators fully meet the requirements for making steamed bun flour, but customers report that steamed buns often appear bubbles, and there are several reasons for the analysis of bubbles: (1) flour is too fine; (2) gluten is too low; (3) wheat is single; (4) the waking humidity is too large; (5) the air in the dough is not completely discharged during operation. After ruling out the reasons for the steamed bun house itself, we are left with one factor: the flour grain is too fine, and the wheat variety is used single. Solution: (1) Exchange the powder flow before and after; (2) Adjust the process to improve the accuracy of the flour, adjust the high square flat sieve and the mill, (3) use a variety of wheat to form a complementary use; (4) use the advantages of the toner warehouse, and multi-warehouse flour is proportional.
2.4 Quality control and powder dispensing process
In today's flour production, the use of flour silos is already standard. But how to match powder has always plagued many manufacturers. The ideal state of the powder is this: 3 to 4 kinds of base powder do not contain any modifiers, stored in 10 to 15 toner cartridges. According to the different needs of customers, the flour with different characteristics stored in different toner silos is fully utilized to dispense the flour with the required characteristics, reducing all intermediate links and minimizing various costs.
2.5 Quality Control Team Building:
(1) Popularization of professional knowledge: It is necessary to clearly explain the adverse effects of each indicator and the level of the indicators; (2) Career requirements: be careful and meticulous, seek truth from facts, which is the red line of quality control work, touch the departure; (3) Responsibility requirements: each performs its own duties, each is responsible for its own responsibilities; (4) Rewards and penalties are clear.