Through innovative technology and automatic R & D and design equipment, raw grain is directly processed into pure raw grain and coarse grain, and transformed into staple food on people's table. Raw grain contains a lot of dietary fiber, making it an aromatic pastry. With the continuous development of raw grain processing industry, more and more products with strange appearance will be developed and designed, which also meets the needs of the public, and dry grinding technology has been widely used in daily life.

該設(shè)備的干磨技術(shù)要點以下所示：高筋粉可遵照需要加工成面條、面皮和饅頭等食品，高筋粉加工工藝為面粉深加工開拓了新途徑。新型電動面粉機械企業(yè)，面粉機廠家表示它所采用原糧改性加工技術(shù)研制出高筋粉，具備優(yōu)良的口感和可加工性。

The key points of dry grinding technology of the equipment are as follows: high gluten flour can be processed into noodles, pastry, steamed bread and other foods as required. The high gluten flour processing technology opens up a new way for flour deep processing. The flour machine manufacturer, a new electric flour machinery enterprise, said that it developed high gluten flour by using the modified processing technology of raw grain, which has excellent taste and processability.

不少的設(shè)備都是運用干磨法的面粉機械可使面粉的粒度控制到幾微粒，所以當(dāng)今的干磨法是能夠達到濕磨所答的粒度。使其局部變性、顆粒細化、純化淀粉、分子變小等。玉米餅根據(jù)需要可以用更軟，更具延展性的小麥粉或玉米粉制成。

Many equipment use dry grinding flour machinery, which can control the particle size of flour to a few particles, so today's dry grinding method can achieve the particle size of wet grinding. Local denaturation, particle refinement, purified starch, molecular reduction, etc. Corn tortillas can be made of softer, more malleable wheat flour or corn flour as needed.

對于后者，由于玉米是整個南美的基本食品，我們可以將其定義為更傳統(tǒng)的美食，因此必須制定重要的規(guī)格。實際上，制作墨西哥玉米餅的玉米粉必須經(jīng)過非常特殊的過程。由于該過程，其中把玉米粒在氫氧化鈣的堿性溶液中蒸煮，從后續(xù)研磨中獲得的面粉富含能提高其營養(yǎng)特性的特定品質(zhì)。

For the latter, since corn is the basic food in South America, we can define it as a more traditional food, so important specifications must be formulated. In fact, the corn flour used to make tortillas must go through a very special process. Due to this process, in which the corn kernel is cooked in an alkaline solution of calcium hydroxide, the flour obtained from subsequent grinding is rich in specific quality that can improve its nutritional characteristics.

一方面，相比未經(jīng)過加工的玉米面，尼克瑪化的玉米面更具實用性。例如，我們通常用來制作玉米粥的玉米餅將不適用于制作玉米餅。繼續(xù)嘗試！面粉顆粒狀且不結(jié)塊，會碎裂，不會混合，實際上不允許將“面團”制作成圓盤模型。

On the one hand, compared with unprocessed corn flour, nicoma corn flour is more practical. For example, the tortillas we usually use to make corn porridge will not be suitable for making tortillas. Keep trying! Flour is granular and does not agglomerate. It will break and will not mix. In fact, it is not allowed to make "dough" into a disk model.