What kind of wheat is suitable for grinding flour?

1. Hard red winter wheat, with high content of protein and gluten, is suitable for making flour for fermented bread and hard bread; Hard red wheat contains high protein and gluten, which is suitable for making flour for fermented bread and hard rolls. Soft red wheat contains protein and low gluten, which is suitable for making cakes and biscuit powder; Hard white wheat is suitable for bread and noodle powder; Soft white wheat contains less protein and gluten, and is suitable for making cakes, biscuits, noodle powder, etc. Hard wheat is suitable for pasta and spaghetti powder;

2. Winter wheat and spring wheat. Winter wheat is planted in temperate regions and sown in autumn, while spring wheat grows in places where winter grows. Spring sowing in frost-free period, soft wheat and hard wheat can be planted for both, depending on the grain texture.

3. Hard wheat and soft wheat. The protein content of wheat is determined by the hardness of grain. Therefore, hard wheat is high in protein and is mainly used for making bread and pasta. Soft wheat contains a little less protein, and is mainly used as flour for making cakes and cakes.