FAQ

Wheat flour is a main ingredient used in a wide range of food products, including bread, cakes, cookies, pies, noodles, Ramen, and Udon. It also plays an important role in processed food products such as sauces, and battered or fried foods, enhancing their texture and structure. Wheat flour has unique properties, such as elasticity, extensibility, structure-building ability, and leavening support, which are essential for creating the desired texture and form in many types of food products.

Our wheat flour has a shelf life of approximately three months from the production date, and up to six months when packed in paper bags with an inner plastic heat seal, depending on storage conditions. To maintain its quality, it is recommended to store flour in a clean, dry, and well-ventilated area at room temperature, away from moisture and direct sunlight.

The production date and “Best Before” date are clearly indicated on the packaging, please check before use. Once the package is opened, any unused flour should be sealed tightly after each use to prevent contamination and protect it from absorbing odors or moisture from the surrounding environment.