Brief Introduction

raw material: 80 mesh corn flour;

finished products: 120 mesh 

elasticity: 35%

All the indexes have passed QS authentication, widely used in food processing industry.

Function and Feature

It helps human body absorb nutrients at the maximum in avoidance of generating gastric acid. The high protein corn flour retains corn fragrance without bitter and sharp taste of crude protein and germ. It is smooth and fine and won’t mix in soup.

The high protein corn flour appears light yellow in compact structure, well water-retained which can be processed in low temperature. Noodles made of high gluten corn flour taste smooth and pliable.

Working Principle

High protein corn flour processing line uses fresh corn flour to adjust corn molecule with enzyme technology.

The machine uses dry basis corn flour to automatically and continuously produce preservatives and gums free products with unchangeable nutrients.

Technical Parameter

After-sale Service