Appearance and smell: milk white or light yellow, with a few black and yellow dots in the middle. Granularity ranging from 45-100 meshes.With unique konjac smell.
Processing procedures: Firstly peel off the fresh konjac tubers and clean. Then cut them into slices and chips, which are dehydrated and dried in baking equipment. The dried konjac slices and chips are then smashed and grinded and starch, fiber and other impurities are removed in special facilities. Thus konjac fine flour is produced.
Based on the grade of raw material and processing depth, this series of products is divided into Super Class, Class A, Class B and Class C.
