White color. Granularity more than 120 meshes. Smellless. Quick in dissolving. Of high viscosity and high transparency. Processing procedures: Use konjac fine flour as the raw material, which is purified and removed of starch, ashes, fiber, pigment, alkaloid and other impurities, so as to obtain highly purified glucomannan, with a content of 80-95% on air-dried basis. Modern advanced craftsmanship is adopted for the processing and edible alcohol is used as the carrier without application of any chemical additive so as to ensure the quality and purity of products. Based on the grade of raw

White powder , granularity more than 120 mesh, quick in dissolvling, high transparency

High transparency series are made by special processing technology, using konjac Micro powder or purified powder as raw material

The product has high transparency and good whiteness, widely used in beverages, jelly and other special products that require high transparency.

Appearance: milk white, granularity more than 120 meshes, with mild smell, quick in dissolving. Processing procedures: Use konjac fine flour as the raw material, which is further purified and pulverized to get higher quality konjac particulate flour for easier applications. Based on the grade of raw material and processing depth, this series of products is divided into 1A, 2A and 3A. Appearance: milk white, granularity more than 120 meshes, with mild smell, quick in dissolving. 

Appearance and smell: milk white or light yellow, with a few black and yellow dots in the middle. Granularity ranging from 45-100 meshes. With unique konjac smell. Processing procedures: Firstly peel off the fresh konjac tubers and clean. Then cut them into slices and chips, which are dehydrated and dried in baking equipment. The dried konjac slices and chips are then smashed and grinded and starch, fiber and other impurities are removed in special facilities. Thus konjac fine flour is produced.