Ctgrain attention to healthy eating flour machine

   After the "Sanlu milk powder" incident was exposed, "melamine" has become a buzzword, but food safety issues have begun to be more concerned about the consumer. Flour as a daily staple of northerners, it's safe or not even related to the health of the majority of the consumers. Currently on the market are mostly modern steel mill flour production flour, flour mill due to steel at high temperatures, high-speed rolling state, undermining the molecular structure of the flour so that the flour lose a lot of nutrients, so it does not come out to eat flavor. Meanwhile manufacturers to make more white flour, add a variety of additives, as nutritionists noted Huang Shengming "The additives that cardio-cerebral vascular sclerosis, gallstones, kidney stones culprit, and our people did this and do not know, I thought the more white flour as possible, this is a big mistake ah! "
Flow Scale low speed, low temperature grinding, does not destroy the nutrients in wheat, stone flour therefore to maximize the retention of the protein in wheat, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, B2 and other nutrients, especially stone flour carotene and vitamin E is 18 times that of other flour. It features low-speed polishing while maintaining the molecular structure of flour, without any additives, in the cooking time, the stone flour soup light yellow color, while other flour soup containing additive white color. Therefore, to retain the original stone flour wheat flour with stone various pasta taste flexibility, Wheat rich, higher nutritional value, is the real natural green health food.