As a type of wheat flour which comes in the middle in the contents of protein and in
the dough properties, it is produced in a way in which the hard and soft wheat
of American wheat and Australian wheat are mixed. In general, it is most widely used
at home as a multi-purpose wheat flour.
Its light and chewy taste is excellent by adding rice flour to premium wheat flour
Proper for various processed goods such as chopped noodle, sujebi, steamed bun, dumpling, jajangmyeon, pancake etc.