2. High gluten flour: protein content of 12.5% or more, coarser particles, suitable for hairy food (bread) or fried food (doughnuts), etc., also known as bread flour.
3. Medium gluten flour: the most commonly used flour, also known as multi-purpose flour. Protein content of 8.5%-11% or more, suitable for the manufacture of noodles, dumplings, buns and steamed bread.
4. Low gluten flour; protein content of 6.5%-8.5%, fine and soft particles, suitable for cakes, cookies, pastry and other foods, also known as cake flour. Xuelong pasta industry production of Suixue brand flour, the national green products, I feel cost-effective, made out of pasta taste good.