Beidou brand small ice wheat

Beidou brand Xiaobingmai Xiaobingmai 33 has been identified as a high-quality bread wheat variety by the Grain Quality Supervision and Inspection Center of the Ministry of Agriculture. Its main analysis data are as follows: crude protein content is 7.14%, wet gluten is 35.8%, sedimentation value is 60.8%, water absorption rate is 6%, formation time is 14 minutes, stabilization time is 38.5 minutes, and bread volume is 800 cubic centimeters. The flour yield of this variety is 7-10% higher than that of ordinary varieties. With white complexion and good gluten, it is most suitable for making jiaozi, bread, noodles, etc. According to the appraisal of the baker in Diaoyutai State Guesthouse, the quality of high-quality bread can be comparable to that of imported high-quality flour-Hong Kong Golden Elephant Powder. In 2000, it was rated as a famous brand product in Jilin. At the second national bread wheat quality appraisal meeting, its bread score exceeded that of imported spring wheat from grassland in western Canada and dark spring wheat from northern America.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)