Dragon King use the most advanced production process and production equipment. The dehulling process allows the removal of the group fiber of soy milk, allowing for better absorption of the nutrients and smoother taste. The high temperature enzyme inactivation process removes the oxidizing enzymes from the soybeans, reducing the fishy taste and increasing the aroma. The high-temperature sterilization process allows soy milk to be kept longer and less prone to spoilage.
The factory is built and manufactured in strict accordance with GMP food standards. With the introduction of equipment from Japan Lapping Club, Sweden Arafat and Denmark Niro, the factory has been strictly required in production and the quality of products has reached the world class level.
The factory has its own testing laboratory in compliance with ISO/IEC 17025 standards. After each batch of soy flour is produced, it will be sent to the lab for testing and get the authoritative test report. Only bean flour that meets the standard can be licensed for sale. We will guarantee the quality of each batch of soy flour.