This flour uses Longmai 35, a high-gluten wheat variety unique to Heilongjiang region, as the original species. It is planted only one season a year, planted in full accordance with green food standards, and is made by grinding and screening with advanced production technology. The wheat germ and part of the bran are preserved during the processing of this product. It is rich in vitamins A, B, pantothenic acid and dietary fiber. It is the one with the highest and most complete nutritional value in the flour.