1. The raw material is white wheat. Protein content of the lowest (6.5%), made by the processing of the most white flour color, the finest particles.
2. Strong water absorption, elasticity and extension properties of the smaller, the lowest gluten content
3. Suitable for egg tarts, small cake, cake and so on.
4. Nutrition and health, suitable for use in a variety of pasta.
5. Strict control of the production process, quality and stability, clean and sanitary, you can feel at ease to eat.
