Fuqiang wheat flour is high-gluten flour.

Fuqiang flour is relatively fine, with high gluten content and few impurities. Selecting high-quality wheat, the finished product has fine powder, white pink color, good elasticity and extensibility; the made bread has a sweet taste and a mellow wheat aroma. The average protein content of Fuqiang wheat flour is 13.5%, while the protein content of ordinary high-gluten flour is generally more than 11.5%. Fuqiang wheat flour has high protein content and more wheat quality, so it is also strong in gluten and is often used to make bread, noodles, etc.

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.