All purpose flour has approximately 10-11% of protein and can be used in various desserts and foods. All purpose flour is most commonly used in cookies, puff pastries, or even in savory dishes

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Noodles flour has high protein content of approximately 12-13%. This flour absorbs water very well and, once mixed with water, creates for a very soft dough, simplifying the manufacturing process.

Cake flour has about 7-9% protein, the lowest among other kinds of flour. As it contains a moderate amount of protein, the mass of cake flour is the lightest when compared to other kinds of flours. Adding cake flour as an ingredient will allow the product to have a smooth, light, and fine texture.

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Dumpling wheat flour contains approximately 7.5-8.5% of protein. With our innovative technology, our dumpling flour is white and has soft and sticky properties.

Bread flour is high in protein, containing about 13-14% (the highest among the other kinds of flour), and is also high in gluten. Our bread flour has elasticity and chewy property, allowing bread to be baked with thick mass all the while still remaining soft and chewy.

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Deep-fried dough flour contains approximately 11-13% of protein. This kind of flour absorbs liquid ingredients well, making the deep-fried sticks soft and chewy inside and crispy on the outside and is oil repellent.