It is pretty amazing the many types of goodies that you can create with flour. These creations require various types of flour and some of these flours, because of their composition, are tougher than others to accurately measure their levels in a silo.
To the flour mill producer, the characteristics of each type of flour allows for the right recipe blend. In the milling process, production goes hand-in-hand with inventory. It happens that the various characteristics that flour exhibits from crop-to-crop, season-to-season or environment-to-environment can create some challenges in terms of level measurement. Thus, to accurately monitor the flour level in a silo, it requires us to take a closer look.
So What Causes Variances In Flour, And What Should You Watch For When Deciding If A Technology Will Perform As Desired To Meet Your Level Measurement Needs?
Claims are often made that one technology or instrument can be suitable to all your flour level application needs; however, this is not entirely accurate. In general, non-contacting level technologies are more favorable than other technologies, but sometimes the type of flour may call for a contacting one whereas in other applications it may not be applicable.