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It has the lowest protein content (6.5% to 9.5%), smaller particles and less gluten, so it is less glutenous and less ductile, and the finished products are soft and melt in the mouth, which are mostly used for making desserts, such as Chinese cakes, sponge cakes, chiffon cakes, muffins, cookies
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RESTRICTED FOOD PERMIT
Prepackaged Oysters to Be Eaten in Raw State PERMIT NO. 0391804542
Milk and Milk Beverages PERMIT NO. 0391804524
Frozen Confections in Original Cups and Wrappers PERMIT NO. 0391804533