1, high-gluten flour High-gluten flour is also called high-gluten flour, with high content of protein and gluten. Protein content 12%- 15%, and wet gluten value above 35%. The best gluten flour is spring wheat flour made in Canada. High gluten flour is suitable for bread, cakes and puffs.

2. Low-gluten flour Low-gluten flour, also known as weak-gluten flour, has low protein and gluten content. Protein content is 7%-9%, and wet gluten value is below 25%. Weak powder from Britain, France and Germany all belong to this category. Low gluten flour is suitable for making cakes, sweet cakes and biscuits.

3. Medium gluten flour Medium gluten flour is a kind of flour between high gluten flour and low gluten flour. Protein content is 9%- 1 1%, and wet gluten value is 25%-35%. Common flours such as winter wheat flour produced in the United States and Australia, and standard flour produced in China all belong to this kind of flour. Medium gluten flour is used to make heavy fruit cakes and meat pies.

bread flour

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.

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. The first-class flour, that is, the flour with the highest grade, is called special first-class flour or refined flour, that is, Fuqiang flour, which is ground from the core part 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.