Fuqiang flour is the first-class flour, that is, the flour with the highest grade, which is called super-class first-class flour or refined flour, that is, Fuqiang flour. It is flour ground from the core of wheat seeds. This kind of flour has high price and good taste, but its nutritional value is far lower than that of whole wheat flour. It is usually sold in supermarkets in the form of high-grade "jiaozi noodles" with independent packaging, and it was regarded as a luxury family pasta raw material in 1980s.
Before 1949, China flour was divided into 1, No.2, No.3 and No.4 flour, most of which was No.2 flour, which was sold all over the country under various trademarks. In the early 1950s, the original brand was gradually abolished and changed into first-,second-and third-grade powders, which were named Fuqiang brand, Jianshe brand and Production brand respectively, and the quality was equivalent to the original No.2, No.3 and No.4 powders respectively, hence the name Fuqiang powder.
Difference between rich flour and standard flour. Standard flour refers to flour that is ground from 100 kg of wheat to 85 kg of white flour.
Flour between high gluten flour and low gluten flour, also called medium gluten flour, is usually used to make jiaozi, steamed buns, steamed buns and other foods. The food is soft but chewy.
Fuqiang Flour Fuqiang Flour refers to a kind of high-gluten flour which is relatively fine, high in gluten content, less in impurities, relatively white and similar to refined flour.
How to distinguish between Fuqiang flour and jiaozi flour bread flour? The flour sold in the grain area of domestic supermarkets is mainly medium-gluten flour suitable for Chinese pasta, while "refined flour", "special flour" and "rich flour" indicate the processing fineness of flour, not the gluten content of flour.
"jiaozi flour" is medium gluten flour and "bread flour" is high gluten flour. In the imported food area of large supermarkets, you can also buy completely imported flour with detailed classification and specific uses, as well as various ready-mixed flour containing other powder raw materials that can be used directly but are expensive.
The difference between wheat core flour and Fugui flour is that wheat core flour is higher, the flour yield is low and white, and the gluten value is high, which is not inferior to jiaozi flour.
Wheat core flour, also known as wheat core flour, is wheat flour made by grinding the endosperm in the central part of wheat. Flour is white and gluten is of good quality. It is a kind of high-quality flour with higher processing precision than special refined flour, and is suitable for making all kinds of high-grade pasta.
Fuqiang flour refers to a kind of high gluten flour, which is fine, high in gluten content, less in impurities, relatively white and similar to refined flour. It is flour ground from the core of wheat seeds, which is called 70 flour, which means that only 70% of the flour can be made from whole wheat.