Inside a pastry bakery in the university town of Haidian District, the capital.

The shopkeeper, Song Xian, looked at the latest Jiagu series report "The Weight of a Grain of Wheat": "...... In the Central Plains, I followed the footsteps of Jiagu and saw the implementation of high-quality wheat projects...... The weight of 1 grain of wheat is only 0.025-0.04 grams, but the 120 million tons of wheat produced in the country every year hold up China's food security and the signature ...... of our Chinese wheat."

Putting down the phone, he thought thoughtfully.

As a baker, in order to do a good job in baking, in addition to making things according to the recipe, you must also know more about the ingredients in your hands.

As far as his bakery is concerned, the most important ingredient is undoubtedly flour.

Of course, if you have the right skills, you can make good bread with average quality flour. But with the same recipe, you can definitely make a difference between bread made with good quality flour and bread made with ordinary quality flour.

He has always been a fan of Jiagu, and he has always regretted that Jiagu did not launch high-end flour products.

Without Kaya, he really can't trust domestic flour.

At the beginning of this year, three well-known domestic flour brands were exposed to contain "gluten enhancers", that is, azoformamide, which poses a carcinogenic risk.

The function of "gluten enhancer" is to increase the chewiness of the taste of flour products. According to the latest revision of the "Standard for the Use of Food Additives" in China, the function of azoformamide is a flour treatment agent, which is allowed to be used as a food additive in China, and the scope of use is wheat flour, with a maximum use of 0.045g/kg.

As a baker, he didn't know that in order to make bread gluten high and chewy, high-gluten wheat flour should be used, but the cost per ton of high-gluten wheat flour was about 600 yuan higher than that of ordinary wheat flour, while the cost per ton of flour containing "gluten enhancer" was only 40-50 yuan higher than that of ordinary wheat flour.

But Song Xian's bakery is a college student business, positioning in the high-end market, and the profit margin is still guaranteed, so naturally he doesn't look down on the messy "gluten enhancer", and he doesn't dare to buy even domestic flour. What he has been using now is Nissin flour, which is one of the top flours on the market now, and of course, it is a non-domestic brand.

Now, is the high-end flour of the Jiagu brand finally available?

"Husband, the flour stock is running out, so I asked someone to deliver it. The proprietress came over and informed.

It's a mom-and-pop shop, well, a mom-and-pop shop where women sing and husbands go with them.

"Well, wait a minute, I heard that Jiagu also has high-gluten flour, and I want to try Jiagu's flour. Song Xian said solemnly.

"Jiagu also makes flour?" said the proprietress in surprise.

"Yes. ”

"Are there any other flours besides high-gluten flour?"

"I'll take a look, there are special powder for dumplings, special powder for cakes......"

"I bought them all to try, especially the dumpling noodles. "The hostess made a decision.

“...... All right. "I almost forgot that my wife's favorite interview is Chinese dumplings.

The price of Jiagu high-gluten flour is almost the same as that of Nissin flour, and we can also see Jiagu's confidence from it.

When Song Xian got the goods, he was a little more confident.

First of all, unlike other domestic products, there are those messy additives and improvers, although the shelf life of Jiagu brand flour is relatively short, it is a high-quality flour produced by the quality of wheat itself and the way of grinding.

Domestic flour, the pursuit of fine, white, naturally indispensable some additives, such as whitening agents, gluten enhancers, although they are all through the food safety production license, but for some high-end customers there is still resistance - low-gluten flour to make biscuits or cakes are brilliant ingredients, and bread, especially only with high-gluten flour, salt and water and a small amount of yeast powder made of baguette, especially test the quality of flour.

Song Xian tried to make it with Jiagu high-gluten flour, which is this kind of bread.

The bread made is soft in taste, well organized, and maintains the original flavor of wheat - Song Xian fully believes what Jiagu said in the series of reports, Jiagu's best quality wheat planting will not be continuously cultivated on the same field, and organic fertilizer is added throughout the process to ensure that wheat absorbs the nutrients of the land, the wheat ears and wheat grains are full, the color is golden, and the flour is as delicious as a new life.

This is the taste of flour that you can eat with confidence!

Of course, the most amazing thing is not Jiagu's high-gluten powder.

Jiagu brand high-gluten flour can only be said to be no worse than any imported flour, but Jiagu's dumpling special flour can be said to be better than any dumpling flour.

Under the female authority of the proprietress, Song Xian's noodle work is not bad, and the store is even equipped with a noodle sheeter. After kneading the dough with deep "internal strength", after accepting the baptism of the dough sheeter, it has a soul, and it can be cut into strips, kneading, rolling skin, and making dumplings.

The dumpling skin doesn't look particularly white on the outside, but that's fine. For more people, it doesn't matter if the dumplings are good or not, as long as they are delicious.

The proprietress who is only responsible for eating, as soon as the dumplings come out of the pot, she picks up a dumpling and takes a small bite to savor it.

As soon as the teeth are bitten, the dumpling skin can't wait to bounce back, and the chewing action seems to be controlled by a small dumpling wrapper.

After eating one bite, I want to take a second bite, and after the second bite, I want to take a third bite, and the last time it happened was the summer when I first ate spicy noodles more than ten years ago.

This dumpling, compared to bread, has more free soul, which comes from the inner surge of the taster, which is the longing of hundreds of millions of farmers for a good harvest......

"Husband. ”

"Hmm. ”

"Let's sell dumplings instead. ”

“......”

Song Xian was almost choked to death by his wife, selling dumplings in the bakery, and he couldn't help but break out in a cold sweat when he thought about it.

He smirked a few times to stall for time, then asked, "Are you serious?"

"Didn't you say that you are in charge of small things, and I am in charge of big things?"

"But what is a big thing, what is a small decision, is a small thing. Comrade Song Xian fought tenaciously.

"Seriously!" the proprietress couldn't help but smile.

"Jiagu's flour is really well done, and it didn't disappoint me. Song Xian also smiled and sighed.

"Who says it's not. You're a connoisseur on bread, so I'm not going to talk about it. Dumpling noodles, that's really a good thing. The proprietress sighed: "After eating this dumpling, I feel like I can't go back." ”

"So ......"

"From now on, let's use all the flour of Kagu. "The hostess gave the opinion of the leader.

"Don't sell dumplings anymore?" Song Xian cautiously tentatively said.

"You want to sell dumplings......?

"No, no, no, let's continue to make bread. Boss Song hurriedly made the final decision.

The proprietress gave him a blank look and said, "In the future, every month, no, I will eat dumplings once a week, wrapped in Jiagu dumpling powder, no comment." ”

"Absolutely no comment. Boss Song said righteously.

The two looked at each other, then smiled in unison.

"That's good. ”

"yes, that's nice. ”

We finally have our own brand.

......