The main difference between refined flour and ordinary flour lies in the protein. Refined flour is usually high-gluten flour, while plain flour refers to all-purpose flour. The protein content of high-gluten flour is about 12.5~13.5%; while the protein content of medium-gluten flour is 9.5~12.0%.

Introduction to high, medium and low flour

High-gluten flour is darker in color, more active and smooth, and does not easily form into balls when grasped by hand; it is more suitable for making bread. And some puff pastry pastries, such as Danish puff pastry.

All-purpose flour is milky white in color, between high and low flour, and has a semi-loose texture; it is generally used in Chinese snacks, such as steamed buns, steamed buns, noodles, etc.

Cow-gluten flour is whiter in color and can easily form into balls when grasped by hand. Low-gluten flour has low protein content and less gluten, so it is also weak in gluten and is more suitable for making cakes and sponge cakes. Cookies, tart crusts and other Western-style pastries that require a fluffy and crispy texture.

Fuqiang flour refers to a kind of high-gluten flour that is relatively fine, has high gluten content, few impurities, and is whiter and similar to refined flour. Before 1949, Chinese flour was divided into No. 1, 2, 3, and 4 flours. The bulk was No. 2 flour, which was sold under various trademarks. In the early 1950s, the original brands were gradually canceled and unified into first, second, and third-grade powders, named Fuqiang, Jianshe, and Production brands respectively. The quality was equivalent to the original No. 2, 3, and 4 powders. Hence the name Fuqiang powder.