Flour is the staple food of the northerners, now the society is rich in materials, flour is too easy to buy, in the sixties and seventies flour is the staple food to save life, quite precious, because the wheat yield at that time was not as high as it is now, wheat *** now planted a land, the yield is high, fertilizers, pesticides, environmental pollution. and many other factors cannot be compared with the previous quality. Not only that, but the additives in flour also accompany our lives in an unreasonable but existing form, and they do not abandon us, so we choose to buy flour to keep our eyes open and buy that kind of additive-free flour.
In fact, this situation does not exist for the production of high-quality flour in the Hetao origin of Zhaofeng flour, after understanding, this brand of flour is the first flour enterprise in China to pass the triple organic certification of China, the United States and Europe, and the EU 683 pesticide residue tests are all qualified. In the processing, the modern cold patented process of independent innovation is adopted, without using any additives, and the nutrients and aromatic substances in the wheat are retained to the greatest extent, so that the processed flour is rich in wheat aroma and comprehensive in nutrition.
At the same time, a full traceability system has been established to make consumer consumption clear, which is the best and safest flour that can be found on the market at this stage.
Good flour is delicious without adding anything, too cheap flour everyone should be cautious, a penny is a penny, nothing else to say, in fact, as long as you eat in the mouth, it is good or bad, you will know when you taste it, everyone wants to see the color of the flour, too white do not buy, the second is to smell the aroma of flour, the quality of the face fragrance, and the third is to look at the **.