Dumpling Flour

Dumpling Flour is a high-gluten flour, which is made from wheat for making dumplings, and is generally called dumpling flour.

Dumplings made of special flour for dumplings are not easy to open the skin, break the skin or muddy soup during the cooking process, and the boiled dumplings will not stick together after a short period of time on the plate. The broth is clear and free of sediment, the dumpling skin is white, translucent, shiny and soft, and the taste is delicate, refreshing, non-sticky, and has a strong bite.

Nutritional Composition of Dumpling Powder

Each 1000 grams of dumpling powder contains 92 grams of protein, 12 grams of fat, 745 grams of carbohydrates, 3450 kcal, 3.8 grams of crude fiber, 6 grams of ash, 260 milligrams of calcium, phosphorus 1658 milligrams of iron, 27 milligrams of thiamine, 2.5 mg, 0.73 mg, niacin, 0.73 milligrams. 0.73 mg, 19.5 mg of niacin, gluten content of 33% to 35%.