[cwl]

Hi everyone

I have a task on the mixing of the dry flour - and .. no matter how hard I tried to google or search through handbooks - I could not find any bit of information on the viscosity of the flour as a dry media. Lots of information about dough, but as for the dry powder (just as we get it in the shop) flour - none.

Sure it is a complicated granular organic media, properties strongly depend on type and contents (proteins, etc) - including (feels like it) compressibility and I guess it behaves as a non-Newtonian fluid. But I need at least something - even a rough estimation.

Has anyone by any chance got any information on that? - I'd appreciate any link, article or any idea.