In terms of grades, flour can be divided into super flour, first-class flour, second-class flour and other grades.
Matters needing attention in powder selection:
When choosing flour, the information we want is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the purity grade of flour, as well as the contents of minerals and crude protein.
Many people mistakenly think that "high-gluten flour = high-precision flour" when buying flour. In fact, the meaning of "high precision" is simply advanced refining, which only refers to the processing technology of wheat and cannot explain the gluten of flour, so "advanced refining" may be high-gluten flour.
It may also be low-gluten flour, special flour or second-class flour. From this perspective, the term "high precision" is actually unscientific, at least not an industry standard term.
Therefore, it is suggested that when purchasing flour, we should pay attention to its protein content, that is, gluten, rather than "advanced refining".
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