Qty Per Case: 6
Weight (lb): 45.6
Volume (ft3): 0.97
Qty per pallet: 56
Weight (lb): 2,537
Volume (ft3): 64
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VT Dumpling Flour (Banh Bao) is a Vietnamese premix flour supplied by Sun Fat USA for restaurants, caterers, Asian grocery stores, and foodservice operators. This flour mix is designed for preparing traditional Vietnamese steamed dumplings with consistent texture and quality. The 20 X 400G case format supports commercial kitchens producing specialty Asian dishes while maintaining convenient ingredient storage and preparation efficiency.
VT Dumpling Flour provides commercial kitchens with a practical premix solution for preparing Vietnamese Banh Bao dumplings efficiently. Restaurants and caterers choose this product because it simplifies preparation while supporting consistent softness, texture, and appearance. The balanced flour blend helps reduce ingredient measuring steps and improves workflow during busy kitchen operations. Foodservice buyers purchasing Vietnamese premix flour in bulk can use it for steamed dumplings, bakery-style menu items, and traditional recipes. The 400G packaging supports storage convenience and portion management. This product helps businesses create reliable dumpling preparations while maintaining authentic Vietnamese food quality and customer expectations.
Sun Fat USA supplies restaurants, Asian grocery retailers, caterers, and foodservice businesses seeking dependable wholesale ingredient supply. Buyers can contact the team for ordering details, delivery availability, pallet quantities, account information, and current pricing for Vietnamese flour mixes and specialty food products.
Businesses searching for VT Dumpling Flour 20736 wholesale price can request current commercial pricing from Sun Fat USA. The 20 X 400G case size supports restaurants and retailers needing reliable flour mix inventory.
Sun Fat USA supplies bulk Vietnamese premix flour for restaurants, caterers, bakeries, and commercial kitchens needing reliable ingredients for dumplings, traditional recipes, specialty menus, and recurring food production.
