公司总经理蒋华介绍,去年中秋,“川麦98”系列月饼累计生产超100万枚,单品销售额达1000万元,此外,在制作曲奇饼干时,小麦粉里较高的天然黄酮成分,有助于延缓油脂氧化,确保酥脆醇厚口感与货架期的稳定性。在他看来,功能性小麦产品正在为烘焙产业发展打开新空间。
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