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Industrial Sewing Machine For Conveyors

Most of Indian biscuit manufacturer use  cotton conveyors  for their   conveyor  requirements  and with  time these  cotton conveyors  get worn out and start  tearing   apart  at various places  , thus  conveyor web related break down  are  very  high  in  such  biscuit  unit. Stitching  of web  is time consuming if done manually .

Solution  to these  problem   have been  tackled by  following steps .

Preventive maintenance method  where by a dedicated  web inspection team is formed to monitor the health of conveyors and immediate action is taken to prevent further  damage

Replacement  done irrespective  of  cotton web condition  after  deciding  the life of conveyor .ie  12 months, 18 months etc.

cotton conveyor , cotton webs , stitching cotton conveyor , industrial sewing machine
To reduce the time taken to  repair the damaged cotton web , industrial sewing machines are now being introduced to stitch the worn out  cotton conveyors  as  manual stitching takes more time . Industrial sewing machines are motorised and  need  a platform  to perform the operations in less time . The quality of job obtained from  these machines  is  good in comparison to manual stitching as the threads generally do not come out in  case of job done through  industrial sewing machine.

One of the most popular industrial sewing machine  which have found application in biscuit industry is  "JUKI"  sewing machines , it has wide range of industrial sewing machine to cater various application in biscuit industry .

Parameters For Bakery Ingredients - Flour

In series  of  parameters  used  for major  ingredients  in bakery industry . we  would explore parameters  for flour .


Moisture
Total  Ash
Acid Insoluble
Wheat germ oil acidity
Alcoholic  acidity
Gluten %
Water absorption % ( WAP)
Sedimentation value (  SV )
Ageging ( Millers  end )
Maltose  Value
Granularity
Falling No
Alfa toxins
Heavy Metals

Each parameter  is important with different  values  or  standards  for  different  bakery products . Hence a professional baker or  bakery  needs to  evaluate  flour  quality  with above mentioned parameters .






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