People’s Republic of China/Hong Kong Region
Providing services to:
- Total Wheat Imports (5 year aver.)
- Total U.S. Wheat Imports (5 year aver.)
- U.S. Wheat Classes Imported
HRW, HRS, SRW, SW
Import data sourced from USDA Production, Supply and Demand unless otherwise specified.
To meet industry demand for deeper knowledge of techniques in frozen dough production, USW is collaborating with the Sino-American Baking school (SABS), Lesaffre Yeast and Square Technology Group Co., Ltd., to hold three sessions of frozen dough technology courses this year for millers and bakers. During the first session in March, USW Technical Specialist Ting Liu and Asian Products/Nutrition Technologist Shu-ying Yang spoke on the importance of choosing the correct flour for frozen dough by showing how freezing affects gluten functionality.
Room 1009, 10th Floor
China World Office 1
No. 1 Jianguomenwai Avenue
Beijing 100004, China
Phone: (86 10) 6505-3866
Fax: (86 10) 6505-5138