Dough properties and protein content are appropriate
Feature
- As a type of Wheat Flour which comes in the middle in the contents of protein and in the dough properties, it is produced in a way in which the hard and soft wheat of American wheat and Australian wheat are mixed. In general, it is most widely used at home as a multi-purpose wheat flour.
Usage
- Noodles, Ramyun, Chinese noodles, high-quality Confectionery dumpling and many others.
Type: High Gluten Flour |
Made From: Wheat |