1. The demand for special flour and small-package flour continues to increase
Wheat is the most widely distributed and largest food crop in the world. At present, the main wheat-producing areas are still concentrated in Asia, with China and India as the main producing areas, followed by the European region, which also accounts for a large proportion of global wheat production. Most of the wheat is used for food, and a small part is used for industrial consumption and feed consumption. Therefore, wheat plays an important role in global food production, trade, and even food security issues.
The “flour” we often say refers to the flour that is ground from wheat. Modern flour production technology is becoming more and more developed, and people’s daily diet is becoming more and more diversified, a single variety of flour has gradually been unable to satisfy people’s taste.
According to performance and use, wheat flour is divided into special flour, general flour, and nutrient-fortified flour (such as calcium-enriched flour, iron-rich flour, etc.). Common types of flour in daily life include white flour, whole white flour, bread flour, bleached flour, unbleached flour, bleached flour, all-purpose flour, bread flour, self-rising flour, pastry flour, and so on.
At present, among all the types of flour, the nutritional value of whole wheat flour is the highest in comparison, but in the past, because of the rough taste of whole wheat flour, most people didn’t like it very much. In recent years, because of its relatively high nutritional value, it can bring various nutrients to people and make people healthier, so they have gradually come into people’s field of vision.
The vitamin content in whole wheat flour is also very high. In addition, its trace elements such as calcium, iron, and zinc are also favored by many people. It can be said that whole wheat flour is the flour with the highest nutritional value among several common flours in the market.
The flour processing industry is an intermediate link in the flour industry chain, there is a great demand for special flour and rapid development. Through reasonable flour production and processing technology, the flour can achieve certain physical, chemical, and grain biochemical characteristics, and provide multi-purpose types of flour for downstream different pasta food processing industries (such as baking, instant noodles, udon noodles, and pasta production).
Although the global demand and consumption of flour are relatively stable, with the continuous upgrading of the consumption structure, especially the penetration of small-package flour into the household market, the retail attribute of flour has been strengthened day by day. In the future, it is foreseeable that more flour production companies will withdraw from specialized, high-end flour products that meet retail demand.