What are the requirements for importing raw materials for wheat flour and rye flour from abroad

Wheat is still used very frequently in daily life, because it can be used to make a variety of pasta. However, there is a big difference between imported wheat flour and domestic wheat flour, first of all, the quality, there are many varieties of wheat in China, it can be said that there are many varieties in a province and city, so it can be freely chosen by everyone, and it is difficult to distinguish between good and bad. The other is that in the international market, China's wheat is higher than that of any country, so the wheat in its own country is the best.

In life, many people think that imported goods are particularly good no matter what they buy, whether it is milk powder or wheat flour. But those who really know the best will find that China's products are very good, after all, China has a large grain province like Henan, whether it is rice or wheat, it is very good, and even all kinds of high-quality high-gluten wheat and weak gluten wheat emerge in endlessly, and the yield is enough to prove everything. In addition, everyone is used to eating domestic wheat flour, so eating imported wheat flour will feel that it has a very different taste.

According to the data, most of China's wheat production is decentralized. Therefore, for some people, there are many varieties, and they are messy, and they are particularly miscellaneous, and there are no wheat varieties that can be used, and even the quality is similar. But imported wheat is different, because the planting area is small, basically based on the farm as a unit, the varieties are relatively concentrated, so the quality is higher, so it is more unified, and it is also high-quality wheat, so it is easier to get everyone's like.

Either way, everyone's preferences are very different, so you can choose according to your favorite taste. However, most Chinese people are used to eating Chinese wheat, so they will not try other wheat. However, it is also hoped that some parts of China can unify wheat varieties and improve the overall quality, so that they can compete with imported wheat.

Although the annual yield is very impressive, the quality of the wheat flour must also be ensured.

Imported wheat flour is a little more delicate, domestic wheat flour is slightly coarse, ** the difference is still relatively large, and imported wheat flour is much more expensive.

The first point of imported wheat, its whole taste is not the same, the second point of domestic wheat is not as big as the imported grain, and the third point is the biggest difference is that the imported one will definitely be a little more expensive, because its entire transportation is costly.

Imported wheat flour looks darker in color and is finer to the touch, while domestic wheat flour is larger in color, especially like coarse grains, with little difference.

Domestic wheat, in fact, the quality of processing and this taste is a little bland, but imported wheat flour, whether it is to make some pasta or something will be more delicate, and the taste will be great, many ** on the difference is very large, such as 500 grams of a bag of flour, domestic may be 12 pieces, but imported needs 17 to 20 pieces.