Classification of flour

1. Ultra-high gluten flour, yellow in color, can be used as fried dough sticks and macaroni; English translation: high gluten flour

2. High-gluten flour can be made into spring rolls, Shaqima, bread, also called bread flour; People in Hong Kong and some parts of the United States are referred to as "high powder" for short, and Japanese people call it "strong powder". English translation: bread flower

* If the weight is more than 20kg, the words ultra-high gluten flour and high gluten flour shall be marked in blue. The bottom is white. It's easy to identify.

3. The gluten content of powder core powder is higher than that of medium gluten powder, about 10.5%, white; It is refined from medium gluten flour, so medium gluten flour can be used to make Chinese cakes. He Ru: Pancakes, buns, jiaozi, buns and so on; Also known as universal powder or multi-purpose powder.

English translation varies from region to region: it is called "universal flour" in the United States and "ordinary flour" in Europe.

4. Medium gluten flour can be made into pancakes, steamed buns, jiaozi, steamed buns, etc. Gluten is lower than flour; People in Hongkong and some parts of the United States are called "China Powder" for short, while Japanese people call it "China Powder".

* If the package is more than 20kg, the words powder core flour and medium gluten flour shall be marked with crimson or purple. The bottom is white.

5. Low gluten flour can be used to make soft cakes, cakes, biscuits, small gluten cakes and pie fillings. People in Hong Kong and some parts of the United States are referred to as "low powder" for short, and Japanese people call it "thin powder". Low gluten, cake powder

* If the packaging bag is more than 20kg, the words low-gluten flour shall be marked in yellow, and the bottom shall be white.

6. Super low-gluten flour is more suitable for making soft cakes than low-gluten flour. I went to the supermarket at the end of last year and saw on the shelves of supermarkets in Taiwan Province Province that this kind of flour, dubbed as low-grade flour by 17, is the latest graded product at present.