Long Bao Seal

The Characteristics of high-quality wheat flour include a low protein content of 7.5-8.5%, achieved through special production methods, resulting in a fine, light-colored texture with minimal gluten formation. It has low ash content and possesses properties of stickiness and softness at an appropriate level.

Suitable for making steamed buns, cakes, cookies, muffins, scones, mochi, jam rolls, and egg-based desserts.