There are two types of chestnut flour, raw and cooked, and fine.　Coarse, particle size between 10 mesh to 100 mesh, kneaded with the hand has a granularity. It is suitable for all kinds of food fillings, such as moon cakes, etc. Below 10 mesh belongs to the chestnut kernel.　Fine, as the name suggests, is chestnut starch. Granularity of 150 mesh or more, feel smooth. Eat fine and fragrant, mainly used for food ingredients.　Raw, that is, in the chestnut shelling processed and produced. Coarse and fine by filtration, but in the package before sale to be dried. Otherwise it will be bad. Also, the color of unpreserved is not as good as fresh chestnuts. It is mainly used by food factories and pastry workshops.　Cooked, coarse is the chestnut boiled and then dried and beaten fine that is. The fine ones are made by drying. Cooked ones do not need preservatives. It is mainly for home use and stored for a long time.　In real life, chestnut flour steamed meat, chestnut flour stuffed moon cake, etc. is to use coarse chestnut flour; and fine is processed into cakes, pies and other foods, but also to do specific dishes used in place of ordinary starch. Different categories of flour are chosen according to different uses. How is chestnut flour produced, after consulting the producer now let me tell you! \x0d\\\x0d\A, the first thing is to screen the raw materials. (That is to say, the size of the chestnuts should be the same, to ensure that there are no insect eyes, diseased fruit, impurities.) \x0d\\\x0d\B, using automatic chestnut peeling machine to peel. (The outer hard skin of chestnut and the inner red coat.) \x0d\\\\x0d\C, peeled chestnut kernels are sliced with a special slicer. (The thickness should be the same.) \x0d\\\\x0d\D, cut chestnut slices for low-temperature quick-freezing. (Quick-freezing is to instantly from room temperature down to minus 45 degrees, due to the fast freezing speed, the molecular structure of the chestnut will not change.) \x0d\\\x0d\E, immediately after quick-freezing chestnut slices sublimation drying dehydration. (With special equipment to chestnut slices contained moisture gasification off, that is, the use of the principle of sublimation of ice directly into gas, so as to maintain the original shape, color and flavor of the chestnut.) \x0d\\\x0d\F, after dehydration of chestnut slices for ultra-micro-grinding. (Grinding with an ultra-micro pulverizer.) \x0d\\\x0d\G, well the following to be weighed, bagged, sealed, sprayed, boxed.