Low-Protein Bread Flour

Low-Protein Bread Flour is a special medical purpose low-protein staple food raw material developed specifically for special groups. It is produced in strict accordance with special medical food production standards, safe and additive-free. The product is made of wheat starch and pregelatinized starch as the main raw materials, added with pumpkin powder, fructooligosaccharides and other nutrients, and carefully formulated. Its core advantages are extremely low protein and low phenylalanine, with a protein content of only 1.0g/100g and a phenylalanine content as low as 12mg/100g, which can effectively meet the staple food needs of people who need to limit protein intake such as PKU patients and CKD patients. The product contains no preservatives, no flavors and no pigments, with a delicate taste, easy to ferment and shape. It is specially suitable for making staples such as bread, toast and buns, and is not recommended for making noodles. With standardized production, stable quality, a shelf life of up to 365 days, convenient packaging, easy storage and transportation, and complete export qualifications, it is a high-quality low-protein staple food raw material for the global special medical food market.

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