Corn flour: Corn flour raw material of corn flour products are produced in the northeast corn gold belt in siping, jilin province, gongzhuling and tieling, liaoning changtu gel of corn,  The corn is rich in soil and belongs to a continental monsoon climate. During the same period of rain and heat, nutrients are fully absorbed in one season, the grains are full, and the bulk density is high. Moldy grains are the country's delicious corn producing area, while southern corn produces two or three crops a year, which is incomparable with corn flour texture in the golden belt.

Soybean flour: choice of soy products produced from non-genetically modified soybeans in Heilongjiang cold areas, this soy high protein, high oil content, grain big yellow, rounded and full collections. After the election eight times tower at screening, the soy no impurities, no watercress. Whether it is used in processed foods, or frying oil are preferred Soybean. Grinding raw materials by the company themselves, so as to ensure product pure taste.

Millet powder: Replaced Liaoning Chaoyang millet. Chaoyang millet is known as "the head of the grain". It is a fine rice product. Chaoyang millet has a flat, sweet spleen and stomach, rich nutrition, golden color, and rich flavor. Use after grinding the company to ensure the quality of raw materials.

Rice flour: Northeast rice we used for rice. Because the northeast rice has one season per year, it is very different from the two seasons a year in the south area. The different climates determine the taste difference between north and south rice. Tokyo 121 ° -131 °, the accumulated temperature of rice ≥10 ℃ from heading to harvesting is between 9000 ℃ -1000 ℃. More importantly, the temperature difference between morning and evening in the Northeast region is large. The larger temperature difference can control the average temperature at 21-24 ° C, allow the grain filling time to be long and sufficient, and promote the formation of high-quality rice. In contrast, the average temperature of Nanshang above 30 ° C will reduce the endosperm transparency and the quality will be relatively poor. Northeast rice has low amylose content and high amylopectin content. The rice produced is sticky. After cooking, it swells a lot, appears plump and plump, full of elasticity, tastes a bite, and leaves lips and teeth fragrant. Southern rice belongs to indica rice, and amylose content is generally between 20% and 24%. The taste of food is scattered and the taste is poor. The rice is processed and crushed by the company and put into use.

Wheat flour: According to the characteristics of puffed products, we choose medium-gluten wheat flour with a protein content of about 10%. It is wheat flour ground from the endosperm of the central part of wheat. The flour is white and the quality of gluten is between high and low flour. Semi-loose, ductility and elasticity have their own strength and weakness.

Product palm oil: Palm oil for all the company's products is provided by Yihai Kerry co.