What is French bread flour?

The raw material of bread flour is generally wheat flour, which is classified as follows:

High-gluten flour: Also called high-gluten flour, or bread flour, the protein content is usually above 1 1.5%, and the zhidao gluten content on wet surface is above 35%, which is more suitable for making soft bread. special

Medium gluten flour: protein content 9%- 1 1.5%, wet gluten content 25%-35%. It is suitable for making some staple foods in China, such as steamed bread, cakes and jiaozi.

Low gluten flour: protein content is 7%-9%, and wet gluten content is usually lower than 25%. Because of its low protein content, it is more suitable for making some loose metal cakes, biscuits and other products.