Fermented Wheat flour

Fermented Wheat Flour is produced from wheat flour, after enzymatic hydrolysis and saccharification, wheat starch becomes the raw material for Fermentation. The raw material is fermented by specifically selected food-grade microorganisms, and processed through deactivation, filtration, and concentration, then after spray drying, it becomes a stable and soluble powder. *Highly effective preservation: Effectively inhibits mold and cortain bactoria with MIC as low as 0.05% (Inhibitory action on yeast is minimal and will not interfere with the fermentation process under normal dosage) *High safety: Produced through microbial fermentation, it complies with international standards *Good thermal stability activity Heat stable up to 200°C maintaining within the pH range of 3 to 9: *Nutrition enhancement: Provides approximately 21% natural calcium, enhancing the nutritional value of the food