Mark Zhiyuan Wheat Flour for Bread (4A)
The Mojiyuan series of flour is easy to operate, has high water absorption, strong stability, sufficient fermentation endurance, and good internal organization of the product. Suitable for making sticks, French bread, European bread, Japanese sweet bread and other products. The outer skin of the product is crispy and has a texture, the inner skin is moist and shiny, the pores are evenly distributed, the mouth melts well, the aftertaste is sweet, and the aroma is full of wheat.
It solves the problem of difficult control and instability of high- and low-gluten flour in high-end baking; excellent water absorption, easy to control, strong plasticity, crisp outer layer, strong aging resistance, and strong wheat aroma.
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