When it comes to snow pollen, it generally means two things.
One refers to a food raw material obtained by processing potatoes, called snow pollen, which is mainly used in frozen food, puffed food, bread, bait, fast food, baby food, etc. If you mean flour, this so-called "snow pollen" flour is no different from ordinary flour, just a title. Flour processing plants can give their flour a nice name at will. In the past, special flour, special flour and ordinary flour were all cooked, and there was nothing new, so various flour mills made a fuss about the name of flour and gave their products a nice name. As far as I know, there are no fewer than three or four hundred flour brands called Xuefen in China.
There are refined powder, ultra-refined powder, ultra-refined powder, jiaozi powder, super jiaozi powder, steamed bread powder, super steamed bread powder, family powder, super family powder, etc. You can name them at will. The country has no strict regulations or standards on the name of flour, and there is no industry standard or regulation on what to call it! .
Where can I buy snow pollen in Beihai?
Pollen is just a name to describe a white face. The special powder is based on the powder yield. Generally speaking, regular factories produce 60% of the powder, and some small factories can produce 80% for profit.
It can be seen that there is no scientific basis to measure the quality of the above two kinds of flour only by name. Mainly depends on the texture of flour, the two are the best.
Good flour is yellow in color, poor flour is bluish white, and there are many brighteners.
Good flour is very dry, and poor flour will agglomerate by hand and have high moisture content. Good flour smells fragrant, while poor flour lacks or has no fragrance.
Can Jinsha River snow pollen be used as cold sauce and Jinsha River powder as cold sauce?
Theoretically, all wheat flour can be used to make cold noodles, because cold noodles are made of starch in wheat flour, and the main component of all wheat flour is starch, so you can make cold noodles by washing your face to get starch. But if we elaborate on the quality of cold rice noodles, this is not the case, because there are three or six kinds of flour, so we should make cold rice noodles really extreme, and we should pay attention to the choice of flour and have high requirements. First of all, ordinary flour should not be considered. It is best to choose high-gluten flour, which comes from high-quality wheat. The flour is delicate and transparent in color. The quality of cold noodles is relatively good, and the influence of improper powder selection on the quality of cold noodles is mainly manifested in two aspects. First, in terms of quality, the cold noodles made of good flour are smooth, firm, elastic and translucent, while the cold noodles made of bad flour are not firm and elastic.
Secondly, in terms of quantity, the same 25 kilograms of flour can have a price difference of 30 to 40 pieces of cold noodles, so it is very important to choose powder for cold noodles. The choice of flour is closely related to the later quality, quantity and management.