In China, the flour should be used in various types of flour processing machinery processing enterprises and rural food processing, undertakes each year billions of tonnes of local wheat and millions of tonnes of imported wheat processing tasks. Flour's growth process is implemented in the development of self improvement.
Stone flour at low speed and low, ground temperature, will not destroy nutrients in wheat, stone flour to maximize retention of wheat protein, gluten, and carotenoids, carbohydrates, calcium, phosphorus, iron, vitamins B1, B2, and other nutrients, especially stone flour of carotenoids and vitamin e is 18 times for other flours. Its low speed grinding characteristics of maintaining the structure of flour, without any additives, when cooking, stone flour noodle soup color is yellowish, and other flour noodle soup Yan Chengbai containing additives. Therefore, stone flour retained the wheat flavor, and taste different kinds of pasta made with stone flour pliable, wheat flavor and nutritional value, high, is the real natural green health food!
Green natural stone flour is flour, is the health and nutrition of flour. Stone flour characteristics are: retention of nutrients in the flour, at present, our country's flour milling process to go through high speed and high temperature processes, under normal circumstances, the activity of vitamins, minerals, and nutrients are largely destroyed, in view of this situation, the introduction of stone cold processing method, beneficial, detrimental to one's health.
Advantages of stone flour: one is the original, do not add the whitening agents, slipping agent and preservative, green, pollution-free, eat at ease; the second is low temperature processing, no curing paste of starch, vegetable protein (gluten) have not changed, vitamins, trace elements were not compromised, nutritive value remains intact, this flour is stone flour and mechanism of two major differences.