Sourcing Global Premium Wheat, Crafting World-Class Healthy Flour

Sourcing Global Premium Wheat, Crafting World-Class Healthy Flour

Gather global high-quality wheat, intelligent manufacturing international healthy flour

Premium Flour Manufacture

Premium Flour Manufacture

With the Concept of “Quality Born of Nature”

Premium Flour，Hongyuan Crafted

Premium Flour，Hongyuan Crafted

High Gluten, Pure Color, Great Taste

Hongyuan Flour

LaizhouHongyuan Flour Co., Ltd. currently operates one production line with a daily wheat processing capacity of 1,000 tons. It has three associated companies, including Henan Maidao Flour Co., Ltd., Qingdao LujieFlour Milling Co., Ltd., and Thailand Yida Industrial Co., Ltd, each equipped with one production line with daily processing capacity of 800 tons, 500 tons and 700 tons, respectively. The company has an annual output of 250,000 tons of its "Laihong" brand wheat flour, with an annual output value of approximately RMB520 million.The company has a highly qualified workforce with a team of professional and technical personnel. The company’sproducts arefeatured with high stability, pure color, and superior taste. Particularly, our bakery-specific flour series has gained widespread recognition from customers through years of consistent quality. The products are widely sold across Henan, Shandong, Guangdong, Anhui, Sichuan, Yunnan, Xinjiang, and the three northeastern provinces in China, and are also exported to Thailand, Indonesia, the Philippines, the Democratic People's Republic of Korea (DPRK), and other overseas markets.

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Baking

The protein content ranges from 11.5% to 13.5%. High-gluten flour is mainly milled from the endosperm of hard wheat. When combined with water, it forms dough with high gluten content and strong water absorption capacity, making it suitable for long-time and high-intensity mixing.

Steaming and Cooking

Steaming and Cooking

The protein content is at a moderate level of approximately 8% to 10.5%. It is all-purpose flour, suitable for a variety of Chinese wheat pastries, such as steamed buns, noodles, and dumplings. It is milled by blending hard wheat and soft wheat.

Small package

We use 100% high-protein premium wheat as raw material. Adopting internationally advanced milling technology and cutting-edge R&D capabilities, the flour undergoes multi-stage precision grinding through an extended milling process. This ensures the final product features low ash content, high protein content, excellent extensibility, natural color, long stability time, high water absorption rate, superior anti-aging performance, and high yield rate.

Laihong Whole Grain Rye Flour

Laihong Whole Grain Rye Flour

Laihong Rye Flour

Laihong Rye Flour

Dumpling Wrapper Flour

Dumpling Wrapper Flour

Premium Bread Flour

Premium Bread Flour

Burger Flour

Premium Burger Flour

Premium Burger Flour

Whole Grain Rye Flour for Bread

Whole Grain Rye Flour for Bread

Wheat Flour for Pastry

Wheat Flour for Pastry

Whole Grain Rye Flour for Bread

Whole Grain Rye Flour for Bread

Whole Grain Flour for Bread

Whole Grain Flour for Bread

Sachima Wheat Flour

Sachima Wheat Flour

Bread Flour 2.5kg

Bread Flour 2.5kg

Bread Flour 1kg

Bread Flour 1kg

Dumpling Flour 2.5kg

Dumpling Flour 2.5kg

Dumpling Flour 1kg

Dumpling Flour 1kg

Rye Flour 2.5kg

Rye Flour 2.5kg

Rye Flour 1kg

Pastry Wheat Flour 2.5kg

Pastry Wheat Flour 2.5kg

Pastry Wheat Flour 1kg

Pastry Wheat Flour 1kg

Snowflake-Textured Premium Flour

Snowflake-Textured Premium Flour

Premium Dumpling Flour

Premium Dumpling Flour

Rye Flour 2.5kg

Rye Flour 2.5kg

Wheat Flour for Bread 2.5kg

Wheat Flour for Bread 2.5kg

Premium Bread Flour

Premium Bread Flour

Whole Grain Rye Flour for Bread

Whole Grain Rye Flour for Bread

Bread Flour (4A)

Bread Flour (4A)

Bread Flour (5A)

Bread Flour (5A)

Pastry Flour (5A)

Pastry Flour (5A)

66 Bread Flour

77 Bread Flour

88 Bread Flour

99 Bread Flour

Laihong Pastry Flour

Laihong Pastry Flour

Laihong Premium Sachima Flour

Laihong Premium Sachima Flour

Laihong Premium Wheat Flour

Laihong Premium Wheat Flour

Laihong Wheat Germ Flour

Laihong Wheat Germ Flour

Laihong Snowflake-Textured Flour

Laihong Snowflake-Textured Flour

Laihong Extra Fine Wheat Flour

Laihong Extra Fine Wheat Flour

Laihong Snowflake-Textured Flour

Laihong Snowflake-Textured Flour

Laihong High Gluten Flour

Laihong High Gluten Flour

Laihong Whole Grain Rye Flour

Laihong Whole Grain Rye Flour

Laihong Rye Flour

Laihong Rye Flour

Dumpling Wrapper Flour

Dumpling Wrapper Flour

Premium Bread Flour

Premium Bread Flour

Burger Flour

Premium Burger Flour

Premium Burger Flour

Whole Grain Rye Flour for Bread

Whole Grain Rye Flour for Bread

Wheat Flour for Pastry

Wheat Flour for Pastry

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News · Recipes

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Company News

A selection of high-quality flour to give you more possibilities on your baking path.

Recipes small encyclopedia

Natural raw materials, freshly ground. Pure flour, baking healthy food.

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Key Issues in Bread Fermentation

Kneading — Bulk Fermentation — Degassing —Dividing Dough into Portions — Rounding —Resting — Shaping — Final Fermentation —Baking

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What Are the Common Problems When Making Steamed Buns?

If steamed buns aren’t cooked properly, they’ll not only taste bad but also look unappetizing. But why do results vary even when using the same steaming method?

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How to Test the Activity of Yeast

New bakers often struggle with dough that won’t rise. Dough temperature, oil content, and salt amount can all affect how well and how fast dough ferments, while expired (or inactive) yeast is one of the most common reasons.

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Desiccated coconut and purple potato bread

1. Ingredients: flour, milk, sugar, yeast. 2. Add dry yeast, white sugar and flour into the flour, stir evenly, add milk to synthesize dough, and cover with plastic wrap to wake up. (Steamed steamed bread dough is slightly harder than steamed bun dough)

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Oatmeal bottom cherry blossom mango mousse cake

1. Ingredients: flour, milk, sugar, yeast. 2. Add dry yeast, white sugar and flour into the flour, stir evenly, add milk to synthesize dough, and cover with plastic wrap to wake up. (Steamed steamed bread dough is slightly harder than steamed bun dough)

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Main hazards of brighteners for flour

A commonly used flour whitener is peroxybenzoic acid, which has a significant effect. Generally, the dosage of benzoic acid peroxide should not be more than 75ppm(ppm is one part per million). However, some manufacturers have already used more than 100ppm, which is also the reason why our common flour looks white. Let's take a look at the flour whitening agent added more harm to the human body. 1, benzoic acid peroxide generated after hydrolysis of benzoic acid, detoxification in the body through the liver, excessive intake of harmful to the liver, severe cases can cause skin purple spots. Whitening agents will also destroy the nutrients in flour and reduce the body's absorption of vitamins, resulting in keratitis, neuritis, keratitis and other diseases. 2. What's more, some bad manufacturers actually add "hanging white blocks" that are prohibited from use in flour and flour products ". The chemical name of the white block is sodium formaldehyde sulfoxylate, which is an industrial bleach. If a person ingests 10 grams, he will die. Some people use talcum powder and industrial calcium phosphate as the carrier of whitening agent; some people even add formaldehyde, which will cause harm to human body. 3, to mention is the Australian potassium, which is a kind of flour treatment agent, can play the role of reinforcement, toughening and rapid expansion. In the hygienic standards for the use of food additives, it is stipulated that the potassium Australian in flour shall not exceed 0.03‰, and it is required that potassium bromate shall not be detected in flour after use. However, many flour manufacturers did not follow this, and in recent years, the monitoring found that the use of potassium is often excessive. To know that excessive consumption of potassium will damage the blood and kidneys. And to some extent, it may cause carcinogenesis and has been listed as carcinogenic substances, which should be paid more attention. Therefore, from the above introduction, we can see that there are many hidden dangers in flour. Consumers should know that the whiter the steamed bread is not the better when choosing flour. When the steamed bread is too white, we should be vigilant and try not to buy it.

Hongyuan Flour

Laizhou Hongyuan Flour Co., Ltd.

Tel: +86-535-2319468
Fax: +86-535-2347217
E-mail: sschongyuan@sina.com

Add: Songjia Village, Shahe Town, Laizhou City, Yantai City, Shandong Province

Hongyuan Flour

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E-mail：sschongyuan@sina.com

Tel：+86-535-2319468