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Uni-President Flour Taiwan

Uni-Flour was founded in 1968 to supply products such as flour, bran, and wheat germ for commercial use. Since its establishment, Uni-Flour has been operating in the pursuit of “Integrity and Diligence, Innovation and Commitment to the Future” as its management philosophy. Uni-Flour relies on its experienced flour production team and its R&D center to develop technology related to flour. It occupies a leading position in the flour industry in Taiwan regarding its capabilities in wheat grinding and flour blending.

Uni-Flour: My Day Series

Uni-President French Style Flour T55

Uni-President French Style Flour T55
France is the largest agricultural country in Europe, and is known as “Corbeille à pain de l’Europe,” meaning the bread basket of Europe. The fertile soil and abundant sunshine in the Paris Basin has allowed France to be a nourishing home for the plump and golden French wheat. Uni-President imports top-graded French wheat and carefully grinds it to offer the best wheat taste and quality.

Ash content: 0.55%
Protein: 10.8%
Usage: Baguette, various crusty European breads, Danish pastry, croissants, pie crust, etc.
​Features: French local wheat and American Hard Red Winter wheat are ground and combined for a blend that is best for making baguettes. It is naturally yellow in color, and the French-style flour has a sweet flavor which emanates with the rich wheat aroma. Easy to shape, easy to use, good oven spring.

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Uni-President QQ Bread Flour

Uni-President QQ Bread Flour
QQ Bread Flour produces a springy bread with a plump exterior that has high moisture content and doesn’t go stale, thus satisfying consumers’ demands for texture and taste at the same time.

Ash content: 0.40%
Protein: 12.6%
Usage: Premium bread, European bread, various gourmet bread.
​Features: Ground from the wheat core for a fine powder and a fresh wheat aroma. With high purity flour, the aroma of the fermentation is better and allows the original flavor of butter and other ingredients to be expressed. Good water absorption and a fine, silky structure in the product. The texture is soft, moist and has good bounce.

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Uni-President My Day Home-Made Bread Flour Series

Uni-President My Day Home-Made Bread Flour Series
For Home-Baking My Day series is unbleached and is not enriched with additives. It produce professional-quality products at home.

Ash content: 0.42%
Protein:​ 12.7%
Usage:​ Bread loaf, specialty bread, and Chinese pastry.
Features:​
​• Made for Home Baking. It is especially developed for home mixers and automatic bread makers, as well as hand kneading techniques.
• Made from Selected American and Canadian Wheat Cores for a soft and silky texture, much like wheat gluten.
• Pure Wheat with No Additives is needed to present excellent bread structure, fine texture, and taste.
• Duel-layered Packaging to ensure freshness.

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Uni-Flour: JingQiang Bread Flour Series

Uni-President Premium Bread Flour #1 (Made For Bread Flour)

Uni-President Premium Bread Flour #1 (Made For Bread Flour) ​

Ash content: 0.52%
Protein: 13.5%
Usage: Premium bread, burger buns, various gourmet bread, frozen dough.
Features: Made with select hard wheat, has good water absorption, oven sprint and bounce. Slow to go stale.
Net Weight:​ 22kg

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Uni-President Premium Bread Flour #2 (Made For Bread Flour)

Uni-President Premium Bread Flour #2 (Made For Bread Flour) ​

Ash content: 0.48%
Protein: 13.0%
Usage: Premium bread, burger buns, various gourmet bread, frozen dough.
Features: High gluten, high strength, and low ash content. Dense bread structure, good bounce, and slow to go stale.
Net Weight:​ 22kg

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Uni-Flour: Gourmet Pastry Series

Uni-President JinQ Noodle Flour

Uni-President JinQ Noodle Flour

Ash content: 0.42%
Protein: 11.5%
Usage: Fresh noodles, alkaline noodles, steak noodles, Chinese buns, steamed rolls, flour-based skin wrappings, etc.
Features: Bright white in color and good stability. Best-suited for soft Chinese flour-based foods that has a springy texture.
Net Weight:​ 22kg

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Uni-President Premium Pastry Flour

Uni-President Premium Pastry Flour

Ash content: 0.38%
Protein: 11.5%
Usage: Premium fresh noodles, dried noodles, Chinese buns, steamed rolls, flour-based skin wrappings, etc.
Features: It is naturally radiant and white, and does not turn brown easily. High gluten content for a firm and springy texture.
Net Weight:​ 22kg

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Uni-Flour: Bread Flour Series

Uni-President Bread Flour #1

Uni-President Bread Flour #1

Ash content: 0.52%
Protein: 13.8%
Usage: Gourmet bread loaves, dessert bread, hamburger buns, gourmet noodles, spring roll skins, etc.
Features: High strength to withstand mixing. Well-suited to the sponge-dough method.
Net Weight:​ 22kg

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Uni-President Bread Flour #2

Uni-President Bread Flour #2

Ash content: 0.52%
Protein: 13.4%
Usage: Bread loaves, dessert bread, machine made noodles, dumpling skins, etc.
Features: Strong mixing endurance and high gluten content.
Net Weight:​ 22kg

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Uni-President Bread Flour #2

Uni-President Bread Flour #3

Ash content: 0.67%
Protein: 16.5%
Usage: Chinese donuts, wheat gluten, Sachima, etc.
Features: High gluten content, good water absorption and excellent oven spring.
Net Weight:​ 22kg

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Uni-President Special Grade Bread Flour

Uni-President Special Grade Bread Flour

Ash content: 0.58%
Protein: 13.8%
Usage: Bread loaves, dessert bread, milk bread, etc.
Features: High gluten content, good leavening and softness. Being suitable for the basic bread dough with delicate and even texture.
Net Weight:​ 22kg

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Uni-Flour: All Purpose Flour Series

Uni-President All Purpose Flour #1

Uni-President All Purpose Flour #1

Ash content: 0.45%
Protein: 11.5%
Usage: Chinese buns, steamed rolls, pan-fried buns, scallion pancakes, Chinese omelets skins, noodles, etc.
Features: Blended from hard white Australian wheat, it is white in color and can be stretched easily. Best suited for soft Chinese flour-based foods that has a springy texture.
Net Weight:​ 22kg

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Uni-President All Purpose Flour #2

Uni-President All Purpose Flour #2

Ash content: 0.48%
Protein: 11.8%
Usage: Fresh noodles, alkaline noodles, dumpling skins, Chinese omelets skins, Chinese buns, steamed rolls, pan fried buns, hand-pulled noodles, etc.
Features: High gluten content, high malleability, good bounce. Made from hard red wheat from the U.S. with high gluten content, and withstands fermentation quite well. Suitable for the old dough methods and flour-based foods with a springy texture.
Net Weight:​ 22kg

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Uni-President All Purpose Flour #3

Uni-President All Purpose Flour #3

Ash content: 0.45%
Protein: 11.2%
Usage: Chinese buns, steamed rolls, puff pastry, soda crackers, pan-fried buns, scallion pancake, etc.
Features: Blended from hard white Australian wheat. The dough is soft and can be stretched easily. Suitable for Chinese flour-based snacks with soft and silky textures.
Net Weight:​ 22kg

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Uni-Flour: Cake Flour Series

Uni-President Cake Flour #1

Uni-President Cake Flour #1

Ash content: 0.46%
Protein: 7.8%
Usage: Cakes, wafer cookies, western desserts, deep-frying batter, rice cakes, pancakes.
Features: Spreads well, has a fine structure and leavens well.
Net Weight:​ 22kg

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Uni-President Cake Flour #2

Uni-President Cake Flour #2

Ash content: 0.48%
Protein: 8.8%
Usage: Cake, western desserts, cookies, deep-frying batter, rice cakes, steamed puddings.
Features: Moderate gluten content, good workability.
Net Weight:​ 22kg

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Uni-President Super Cake Flour

Uni-President Super Cake Flour

Ash content: 0.48%
Protein: 8.5%
Usage: Cakes, wafer cookies, western desserts, deep-frying batter, rice cakes.
Features:  Spreads well. Makes good, workable batter with fine structure and high moisture content.
Net Weight:​ 22kg

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