The finished flour needs to be stored in the flour warehouse.

Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour.

flour flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of food made of flour, with various patterns and different flavors.

We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names like "high gluten wheat flour" refer to what we usually call flour.

Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour) and nutrition-fortified flour (such as calcium-enriched flour, iron-enriched flour, "7+1" nutrition-fortified flour, etc.) according to its performance and use. According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc. According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour.

Distinguishing Flour

When selecting flour, the information we need is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the grade indicating the purity of flour, as well as the content of minerals and crude protein.

when buying flour, many people mistakenly think that "high-gluten flour = high-precision flour". In fact, the meaning of "high-precision" is simply advanced refining, which only indicates the processing technology of wheat and cannot explain the gluten of flour, so "advanced refining" may be high-gluten flour, low-gluten flour, special flour or second-class flour.