In addition to the bacteria inherent in flour, there are also bacteria introduced by other contamination during processing. Due to the existence of bacteria, it will greatly affect the quality of food, leading to early spoilage and shortening the shelf life. Therefore, the sterilization process is an indispensable link in flour production.
All physical, chemical and hygienic indicators of the sterilized flour produced by Yantai Hongji Foods meet the export food standards and are suitable for the processing of various export foods.
Hongji flour, worthy of your trust!