公司总经理蒋华介绍，去年中秋，“川麦98”系列月饼累计生产超100万枚，单品销售额达1000万元，此外，在制作曲奇饼干时，小麦粉里较高的天然黄酮成分，有助于延缓油脂氧化，确保酥脆醇厚口感与货架期的稳定性。在他看来，功能性小麦产品正在为烘焙产业发展打开新空间。
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For Stilfold, the advantage of doing this with metal is to strengthen that material without requiring lots of brackets, screws or supports – reducing the overall volume of material required, and therefore also the cost and embodied carbon emissions of any product made with the technique. "We can achieve about 20-30% material reduction just by adding stiffness," says Nyvang.