1. About the company

Founded in 1995 and headquartered in the Jining High-Tech Industrial Development Zone of Shandong Province, Shandong Lisheng Group is a group enterprise integrating grain processing, deep processing, storage, logistics and sales. After years of effort, the company today operates three production subsidiaries and one grain reserve, with a daily wheat-processing capacity of 5,000 tons, daily noodle output of 300 tons, and grain-storage capacity of 200,000 tons.

2. The national whole-grain action plan

Vigorously developing the whole-grain industry — closing the “nutrition–health–food-security” loop and bringing whole grains into everyday meals — is an important strategic path for advancing a “Healthy China” and safeguarding food security at a higher level. This includes building and publishing scientific consensus on whole-grain nutrition and health; popularising whole-grain nutrition knowledge; advocating healthy whole-grain consumption; highlighting whole-grain foods in dietary guidance; and offering tailored whole-grain advice for special groups. It also encourages bringing whole-grain knowledge and food into schools, barracks and government offices; developing whole-grain staple substitutes for different nutritional needs; promoting whole-grain dietary intervention for sub-healthy groups at urban medical institutions; and leveraging the catering industry to offer diverse whole-grain meals.

3. Lisheng’s whole-grain production equipment

Production workshop: Lisheng’s whole-grain workshop is an independent facility of 1,200 square metres across three floors, laid out to modern process standards with full functions for raw-wheat cleaning, storage, wheat blending, scouring, colour sorting, grinding and flour blending.

Process: clean wheat handling → sterilisation → wheat colour sorting → cleaning → Danish stone-mill grinding → bran baking and blending.

Process features:

  • A unique low-speed, low-temperature grinding technology uses a stone base plate as the rotating mill, with a precise automatic temperature-control system keeping the milling temperature within a reasonable range — a clear advantage for preserving the nutrients of whole wheat flour.
  • Nutrient preservation: the automatic temperature control effectively avoids starch gelatinisation and protein denaturation.
  • Bran-baking process: an important technical innovation in whole wheat flour production that improves the taste and storage stability of the bran through high-temperature baking and promotes digestion, raising the eating quality of the flour.

4. About whole wheat flour

Whole wheat flour is milled from the entire wheat kernel, fully retaining the kernel’s three golden components:

  • Bran: rich in dietary fibre, B vitamins and minerals
  • Endosperm: provides quality carbohydrates and protein
  • Germ: abundant in vitamin E, unsaturated fatty acids and antioxidants

Compared with ordinary refined white flour, whole wheat flour offers 3–5 times the nutritional value, with 8–10 times the dietary fibre — truly realising the modern dietary ideal of “complete nutrition in every bite.”

The Whole Wheat Flour series is Lisheng’s export-grade line built for the global health-eating trend. Produced in a dedicated 1,200-square-metre whole-grain workshop through clean-wheat handling, sterilisation, colour sorting, low-speed low-temperature Danish stone-milling and bran baking, it fully retains the bran, endosperm and germ along with natural nutrients such as dietary fibre, B vitamins and vitamin E — well suited to overseas clean-label and whole-grain health markets. The series can be customised for OEM / private label across formulation, specification and packaging, and is supplied steadily under the group’s unified ISO 22000 and HACCP food-safety systems — an ideal flour contract-manufacturing choice for overseas supermarket private labels and health-food channels.