告别进口依赖！这些国产面粉正成为烘焙圈的“新底气”！

Group 1 - The baking industry faces unprecedented challenges due to fluctuations in the raw material supply chain, leading bakers to increasingly rely on domestic flour for freshness and precision [1] - Domestic flour has transitioned from a "backup" option to a trusted industry pillar, driven by shorter supply chains and deeper insights [1] Group 2 - Various brands of flour are listed, including Nanshun, Fajiade, Wanghou, Yihai Kerry, and others, indicating a diverse market landscape [2] - Nanshun's Sakura brand offers high-quality Japanese flour made from 100% imported wheat, ensuring superior quality through strict selection and advanced milling technology [5][6] Group 3 - The Sakura high-gluten flour features a natural white color, strong elasticity, and high water absorption, making it suitable for soft bread and various high-end baking needs [8][9] - The product specifications for Sakura flour include a moisture content of 13%, protein content of 10.1%, and a water absorption rate of 67.5% [10] Group 4 - Nanshun has introduced a series of high-barley pre-mixed flours that cater to health trends, with a barley content of at least 37% and high nutritional value [25][26] - The introduction of AI-powered flour production equipment marks a significant technological advancement in the industry, enhancing quality and consistency [29][36] Group 5 - The article highlights various flour products, including the Jinxing brand's high-gluten flour, which is made from selected high-quality wheat and features low ash content and high water absorption [67][70] - The market for baking flour is expanding, with numerous brands offering specialized products for different baking needs, indicating a competitive landscape [144][156]