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All Right Reserved
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HS Code |
336865 |
| Product Name | Cinnamon Flour |
| Main Ingredient | Ground cinnamon |
| Secondary Ingredient | Wheat flour |
| Color | Light brown |
| Texture | Fine powder |
| Typical Use | Baking, desserts, pancakes |
| Gluten Content | Contains gluten |
| Allergen Info | Contains wheat |
| Shelf Life | 6-12 months |
| Storage Instructions | Store in a cool, dry place |
| Origin | Various (commonly Asia for cinnamon) |
| Packaging Type | Sealed bag or container |
| Nutritional Highlight | Contains antioxidants from cinnamon |
| Certification | May be available as organic |
As an accredited Cinnamon Flour factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Cinnamon Flour, 500g: Packed in a resealable, food-grade brown pouch with clear labeling, batch number, and safety information. |
| Shipping | Cinnamon Flour should be shipped in sealed, food-grade containers to prevent contamination and moisture absorption. Clearly label packages with the product details and safety information. Store and transport in a cool, dry place, away from strong odors and direct sunlight. Ensure compliance with food safety and local shipping regulations. |
| Storage | Cinnamon flour should be stored in a cool, dry, and well-ventilated area, away from direct sunlight, heat sources, and moisture. Keep it in a tightly sealed container to prevent contamination and preserve freshness. Store separately from strong-smelling substances, as cinnamon flour can absorb odors. Ensure the area is clean and free from pests to maintain quality and safety. |
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Purity 98%: Cinnamon Flour with purity 98% is used in bakery formulations, where it provides consistent flavor intensity and enhanced shelf-life stability. Particle Size 150 microns: Cinnamon Flour with particle size 150 microns is used in spice blends, where it ensures uniform dispersion and improved mouthfeel. Moisture Content <5%: Cinnamon Flour with moisture content below 5% is applied in confectionery manufacturing, where it prevents microbial growth and preserves product texture. Stability Temperature 120°C: Cinnamon Flour with stability temperature of 120°C is utilized in hot beverage premixes, where it maintains aromatic integrity during processing. Volatile Oil Content 3%: Cinnamon Flour with volatile oil content of 3% is incorporated into seasoning powders, where it delivers superior aroma and flavor release. pH 5.5: Cinnamon Flour with pH 5.5 is employed in snack coatings, where it promotes optimal flavor retention and prevents off-taste development. |
Competitive Cinnamon Flour prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
