The national standard number of flour is divided into high gluten flour, medium gluten flour and low gluten flour. National recommended standard of high-gluten flour: GBT8607 high-gluten flour is also called strong-gluten flour. Compared with medium gluten flour and low gluten flour, protein has the highest content, while protein represents the gluten strength of flour, and the price is also the highest.

National Recommended Standard of Medium Gluten Flour: GBT 1355 Medium Gluten Flour is a kind of common flour between high flour and low flour, and it is also the most common and widely used flour. Standard of low-gluten flour: GBT8608 low-gluten flour, also known as low-gluten flour or cake flour, is finer than medium-gluten flour and suitable for making various cake foods.

Classification of flour:

Flour refers to wheat flour, that is, flour ground from wheat. Names such as "high gluten wheat flour" refer to what we usually call flour.

Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc. ), ordinary flour (such as standard flour, rich flour), nutritionally fortified flour (such as calcium-rich flour, iron-rich flour, "7+ 1" nutritionally fortified flour, etc. ) and special primary powder, special secondary powder, standard powder and ordinary powder are divided according to accuracy.