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Although most flour is made from wheat, it can also be made from other starchy plants. These include corn, oats, buckwheat, barley, lima beans, peanuts, potatoes, soybeans, rice, and rye.
Numerous diversities of wheat exist for use in making flour. In general, wheat is either hard (containing 11-18% protein) or soft (containing 8-11% protein).
Flour intended to be used to bake bread is made from hard wheat. The high percentage of protein in hard wheat means the dough will have more gluten, allowing it to rise more than soft wheat flour.
Flour intended to be used to bake cakes and pastry is made from soft wheat. All-purpose flour is made from a blend of soft and hard wheat.
Durum wheat is a special variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most often used to make pasta.
In Lebanon, Semolina is widely used for Lebanese sweets.
The quality control of flour begins when the wheat is received at the flour mill. The wheat is tested for as many as 25 different characteristics.
Those tests can be grouped into 3 large categories:
During each step of the milling process, several samples are taken to ensure that no unfamiliar substance ends up in the flour.
The final product of milling is tested for baking in laboratories to guarantee that it is suitable for the uses for which it is intended.
One of Crown Flour Mills' management top priorities is to take the time and initiative to help protect our employees, because we are well aware of the fact that if one of our employees becomes injured at work, our entire family may suffer.
MACHINERY AND MACHINE GUARDING
Developing what may seem to many as simply a collection of white granular powdered flour, is in fact a complex process of production, analysis and testing.
Flour milling is considered as one of the oldest industrial processes known to be. Yet, with the availability of advanced technologies, expertise, carefully selected wheat, and the interest of our highly trained team, we inverted the older concept and introduced what might be called a "Milling Revolution".
Finding pleasure in developing excellence among products, we like to indulge our customers with the flour they deserve.
Our team of professionals has expanded its studies on health, to involve detailed and in-depth analysis on microbiology, heavy metal, Micotoxin, etc … in the aim of providing the community with healthy and qualitatively advanced flour products originated from an excellent hygienic environment source.