When to pick defective beans?

Kinds of defective beans: moldy beans (even if there is only one small spot), incomplete beans (even if the bean noodles are a little less), empty medullary beans (more common in washed beans), stunted beans (relatively small), glycolytic beans (brown or yellowish brown in the color of whole beans, caused by fermentation in the drying process, taste is very bad), insect beans (with wormholes on the bean surface).

In addition, when you have time and mood, there is another kind of beans to pick out: single beans (not defective beans, baking tastes better when singled out)

When the beans are baked, it is difficult to correctly distinguish the beans except the mutilated beans and the insect beans.

So the process of selecting beans is a hard indicator of whether a baker or baker is dedicated, honest and serious. Because even if the selection is not careful, it is almost impossible to distinguish between moldy beans and glycolytic beans, especially moldy beans and glycolytic beans, even if they are not carefully selected; empty beans are also difficult to distinguish because normal beans may lose pulp in baking.