吸取日本面粉的优点，更严格和更高标准的小麦原料甄选, 采用长粉路的制粉和配粉工艺, 研磨出的柔风小麦 粉具有更低的灰分和更高的蛋白质含量。

Targeting Japanese bread flour，GENTLE BREEZE flour selects best wheat，is of very low ash and high protein with the help of innovative milling techniques.

柔风小麦粉具有良好的操作性、极高的吸水率和出色的稳定性, 面团柔软有力, 爆发力非常出色, 能产出更大 体积的面包。 烘烤出的面包组织呈现洁白、绵柔、细腻、有半透明质感的组织和入口即化的好口感。

Gentle Breeze flour is of easy operation, much high water absorption and excellent stability, the dough is soft,elastic and productive. Its bread texture is very white, soft, fine and translucent as well as quick mouth melting.

上海劲柏国际贸易有限公司
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