How Many Oxygen Absorbers For Flour Should I Use?
Many bakers use air bubbles to enhance the quality and sustainability of their products. However, some bakers believe that the correct amount of air absorption must be minimized to jeopardize the quality and properties of the flour. But how do you choose the right amount of air absorption for your flour? We will discuss this below.
Most air absorbers are iron powders, usually composed of iron or copper. These powders do not affect the taste or smell of products such as bread or cookies. However, the number of air absorbers should be determined based on the type of flour and the shelf life of the product.
The choice of the number of air absorbers should be based on the flour and commodity manufacturer’s instructions and the characteristics of the production process. Following these guidelines will help you choose the right amount of air absorbers for your flour, reduce product storage time, and improve its quality.
Why Use an Oxygen Catcher?
Air catchers for flour are necessary to keep the liveliness and quality of the product intact for a long time. Air is considered one of the main causes of flour infections with harmful microorganisms, leading to rapid product loss.
The use of air dampeners can extend the shelf life of flour and reduce the amount of waste. This is considered a very favorable factor for producers. In addition, such products look better, increase added value, and promote resale.
The use of air absorbers also helps maintain the caloric quality of the flour and prevents unpleasant aromas. This is even more important for confectionery production, which must meet the highest quality and taste requirements of customers.
In general, the introduction of air bubbles is considered a key ingredient for the production of high quality flour products, contributing to improved competitiveness in the market.
Recommendations for the Use of Flour Air Bubbles
To maintain high quality flour and extend shelf life, the correct amount of air bubbles must be used.
As a rule of thumb, we recommend using one absorber for every 150-200 grams of flour. This will ensure a good air balance in the package when storing and transporting the flour.
If the flour is intended for long-term storage, it is recommended to use a more absorbent agent, especially in humid situations, e.g. freezers.
Do not bump into a number of air absorbers. This is because it may lead to a reduction in the high quality of the product.
When using absorbent tools, make sure that they are ratio proportioned and meet GOST requirements.
It is not recommended to use previously used absorbent materials as they may not provide the required performance. It is better to use fresh absorbent that has been opened just prior to packaging the flour.
Following these tips will save flour for a long time without affecting its properties or its odor.
How to choose the right amount of air absorber for a specific type of flour?
To select the right amount of air absorber, you need to consider the specific characteristics of a particular type of flour. The size of the flour and the amount of air absorbent must be considered.
Many types of flour have normal guidelines regarding the number of air absorbers to use. However, with fresh flour it is advisable to test different parties to determine the correct number of absorbent cylinders.
Do not skip the number of air absorbers. Using inadequate absorbent tools can lead to product collapse and loss of business.
Many things should be considered when choosing the number of absorbent cylinders.
– Type of flour
– Pace of production
– Product storage conditions
Type of flour Number of air absorbers per 100 kg flour
Flour of highest quality 2-3 absorbent cylinders
Rog flour 3-4 absorbers
Corn 1-2 absorbent tools
When selecting a reasonable number of absorbent cylinders, product packaging speed and absorbent cylinder quality should also be considered.
How long does it take to store flour in a container equipped with oxygen absorbers?
Many people ask: How long does it take to keep flour fresh in a closed container with air bubbles? This question is very helpful for those who are concerned about the quality of the product being processed in their food.
Best results are achieved when the flour is stored in an optimal container with an air absorber for two months. If the flour does not spoil during that period, it can continue to be stored with air absorbers for another week or two.
However, if there is a large quantity of flour that will not be available for several months, it is recommended that it be packed in airtight rolls and placed in a container equipped with an air absorber. In this way it can be stored for up to one year.
It is important to remember that flour can often infect insects and mice with every opportunity to reproduce in any container.
Air Bubble Count for Flour: Tips and Tricks
Hence the most important recommendation for storing flour in air absorbers:
Store flour in an optimal container equipped with an air absorber for two weeks. If the flour is not spoiled, continue storing it with an air absorber for another 1-2 weeks.
If you have a large amount of flour, pack it in airtight rolls and store in an airtight container for up to one year. Check the flour for damage and traces of pests
Advice: Do not exaggerate on oxygen catchers!
Using too many air absorbers can adversely affect the quality of the flour as they react with oxygen. Follow the manufacturer’s advice and do not add more to the flour than necessary.
Air absorbers are stored correctly
It is strongly recommended that air absorbers be kept in a dry and cold place. Do not store them near water or other moist objects. Keep them in a properly closed package. To keep air absorbers as fresh as possible, open them only when you start using them.
Select a high quality oxygen absorber
When purchasing air absorbers, pay attention to the quality of the product and its components. The best choice is a certified manufacturer whose plates have been tested for a long time.
Check the expiration date of the oxygen absorber
Make sure the air absorber you want to use has not expired. Expiration dates may vary but are typically 6 to 12 months. Use of expired absorbents can lead to unnecessary results.
If you have questions about the use of particulate air absorbers, contact an expert or the manufacturer. You can get expert advice and tips on using meal air absorbers.
Proper storage of air absorbers is an important factor in maintaining their performance throughout their useful life. Therefore, we recommend following these basic rules
Store in a dry room: Air absorbers should not be exposed to moisture. They should be stored in a dry place protected from precipitation.
Store in closed containers: Air absorbers should not be exposed to air during storage. Therefore, it is recommended to use impermeable packaging to prevent air infiltration.
Storage in a refrigerated room: Air absorbers should be stored in a refrigerated room, away from direct sunlight and heat.
It is also important to use air absorbers so that unused product is not exposed to air. We recommend storing several air absorbers at the same time in separate containers.
How do I know when to replace the air absorber?
One of the most important aspects of using air absorbers for flour is the proper time to replace the absorber. If not replaced in a timely manner, the flour may oxidize and lose quality.
Paint can be used as a guide for when to replace absorbers. There are special absorbents that change color from blue to pink when saturated with oxygen. When the paint turns pink, it indicates that the absorbent needs to be replaced.
If the absorbent does not have an indicator, it should be replaced after a certain period of time. Depending on the manufacturer and the type of absorber, the replacement period is about 3 to 6 months. It is recommended that the replacement date be noted on the package in advance and that the deadline be observed.
If the absorber package shows a color change, or if a certain amount of time has passed, it is recommended to replace the flour absorber as soon as possible. In this way you not only maintain the quality of your product, but also protect your customers.
Conclusion
The installation of air absorbers is considered a necessary step in flour production to improve product quality and storage. Depending on the type of product and storage criteria, it is recommended to use a specific number of air absorbers.
When selecting the absorption tool, chemical composition, moisture retention capacity, and duration of action should be considered. Dosage and rules regarding storage of absorption tools should also be observed.
Applying air absorption tools increases product protection and ensures long-term storage. It is recommended to consult experts in the food processing industry to select a more favorable air absorber for flour and to maximize the quality of the product.
Importance of Air Absorption for Flour Saving
When storing flour, it is fundamentally important that oxidation is prevented. This is because it can lead to changes in taste and product characteristics. This requires the use of special air absorbers. This protects the quality of the flour for an extended period of time.
Air absorbers work by absorbing harmful gases by reacting chemically on their own. They are small bags with a porous material that lets air in but stops other gases.
The use of air absorbers also helps reduce the number of microorganisms and fungi in the flour. This protects shelf life and product safety. However, the air absorber should be selected according to the size and type of flour, not to keep the flour dry and affect its structure.
Question: What are the dangers of using the wrong amount of air absorber applied to the flour?
Answer: Using the wrong amount of air absorbers on flour can lead to smoldering, strong odor and taste changes in the product. Additionally, the use of large numbers of air absorbers may be unsafe. This is because they can create significant gases that are dangerous to human health.
Question: How many air absorbers should be used for flour?
ANSWER: The number of air absorbers for flour depends on many factors, including the humidity and warmth of the environment and the shelf life of the product. To calculate the correct number of air absorbers for a flower, it must be pre-determined based on 1 kg of flour. As a general rule, 1 kg flour, 1-2 gr. air absorbers are used.
Q: Can I get an air absorber for flour?
Answer: Air absorbers for flour can be obtained from special stores that offer parts for food production. Alternatively, you can order flour from online retailers.
Question: How can I influence the quality of flour?
Answer: With the correct installation of air absorbers for flour, its quality can be maintained for a long time. Meal does not lose water and cannot be used. Additionally, air absorbers help protect the odor and taste of the product.
Q: Is it possible to use air absorbers for flour at home?
Answer: Yes, it is absolutely possible to use air absorbers on flour at home. They help maintain the quality of the product and extend its shelf life. Use air absorbers according to the instructions on the product package.
