Wheat flour and other cereals 23 the tests is to see that the flour is as expected and is similar to the last load. a quick and simple test is the Pekar test which shows the general colour of the flour and the amount of bran specks in it. The Pekar test is made against a reference sample and it is recommended that the reference be a previous flour sample that was satisfactorily used in the factory. also check the documentation that accompanies the load. It is just possible that the driver has brought a load of bread flour by mistake The laboratory may also have a rapid test method for protein content. If the quality checks suggest that the flour is apparently satisfactory the discharge of the flour can commence. More detailed and longer tests for flour are outside the scope of this manual Try to put the flour into an empty silo or at least into one that is ery nearly empty. Blending of two flours in an uncontrolled manner may cause difficulties in the baker 4.2.5 Storage of our Flour is normally at about 14%moisture. It is thus prone to mould growth and infestation by insects and larger animals. Flour ag es after milling and the effect of the aging is to make the gluten a little stronger, that is less extensible and more elastic, both conditions that are less desirable for most biscuits. old flour may also become rancid nd therefore taste unpleasant. Flour should be stored in cool dry conditions, used strictly in stock rotation and kept for minimum periods. a careful watch should be made to prevent infestation by insects, rodents or birds. Flour can easily pick up taints so storage of bags and sacks should be well away from strong smelling materials such as spices and detergents efore leaving the mill, most flour is passed through a machine known as an entoleter. This flings the flour vigorously against a hard surface and effectively breaks any insect eggs which may have been picked up from places in the mill. The treatment is good but never 100% successful. There is therefore a potential for the growth of insects from eggs retained in the flour. The most likely insect is the Mediterranean flour moth If this moth or other insects are observe in the flour store a fumigation programme should be used to destroy them and the caterpillars Fortunately, insect infestation is unusual in silos where there is frequently a strong movement of Insect infestation particular problem with brown flours and bran because theseWheat flour and other cereal8 23 the tests is to see that the flour is as expected and is similar to the last load. A quick and simple test is the Pekar test which shows the general colour of the flour and the amount of bran specks in it. The Pekar test is made against a reference sample and it is recommended that the reference be a previous flour sample that was satisfactorily used in the factory. Also check the documentation that accompanies the load. It is just possible that the driver has brought a load of bread flour by mistake! The laboratory may also have a rapid test method for protein content. If the quality checks suggest that the flour is apparently satisfactory the discharge of the flour can commence. More detailed and longer tests for flour are outside the scope of this manual. Try to put the flour into an empty silo or at least into one that is very nearly empty. Blending of two flours in an uncontrolled manner may cause difficulties in the bakery. 4.2.5 Storage of flour Flour is normally at about 14% moisture. It is thus prone to mould growth and infestation by insects and larger animals. Flour ages after milling and the effect of the aging is to make the gluten a little stronger, that is less extensible and more elastic, both conditions that are less desirable for most biscuits. Old flour may also become rancid and therefore taste unpleasant. Flour should be stored in cool dry conditions, used strictly in stock rotation and kept for minimum periods. A careful watch should be made to prevent infestation by insects, rodents or birds. Flour can easily pick up taints so storage of bags and sacks should be well away from strong smelling materials such as spices and detergents. Before leaving the mill, most flour is passed through a machine known as an entoleter. This flings the flour vigorously against a hard surface and effectively breaks any insect eggs which may have been picked up from places in the mill. The treatment is good but never 100% successful. There is therefore a potential for the growth of insects from eggs retained in the flour. The most likely insect is the Mediterranean flour moth. If this moth or other insects are observed in the flour store a fumigation programme should be used to destroy them and the caterpillars. Fortunately, insect infestation is unusual in silos where there is frequently a strong movement of air. Insect infestation is a particular problem with brown flours and bran because these