standard flour

基本解釋

The experimental results showed that less difference in water absorption between standard flour and special flour.
實驗結果表明，標準粉和特制粉的面筋吸水率差異不顯著。
As the demand for specialty flours is constantly increasing, flour mills turn to produce multigrade flours instead of milling standard grade flour.
根據(jù)社會需求，我國面粉加工由生產(chǎn)標準粉逐步轉向生產(chǎn)特制粉。
That means the core of standard production should be the quality standard of flour and the perfection of the standardization system in flour enterprises.
小麥粉的標準化生產(chǎn)應以小麥粉質量標準為工作核心，健全面粉企業(yè)的標準化體系。