In recent years, the pattern renovation of flour has attracted much attention. At present, the classification of flour is getting finer and finer. There are more than ten kinds of ordinary flour, such as first-class flour, second-class flour, refined flour and high-grade flour, and special flour includes jiaozi flour, steamed stuffed bun flour, oil cake flour, sugar cake flour, marinated flour, white wool flour, Shuangjing flour and high-gluten flour. Ordinary flour: Ordinary flour can be divided into first-class flour, second-class flour, refined flour and high-precision flour according to the color of flour and the size of flour particles. Flour particles of refined flour and high refined flour are smaller and finer, purer in color and free from noise. Steamed bread and steamed buns made of these two kinds of flour look smoother and taste more delicate than ordinary flour, and there are no impurities such as bran and dust. High-quality flour is more popular with restaurant owners, and the pasta made can achieve the effect of color, fragrance and taste. First-class powder is popular in the market. This kind of flour is raw flour and its color is light yellow. Fried dough sticks and oil cakes fried with this flour are not only delicious in color, but also crisp and sweet in taste. Special Flour: jiaozi Flour: The reporter saw 13 different brands of jiaozi Flour in a supermarket on Huayuan Road, with specifications ranging from 500g to 5000mg. Consumers can buy according to their own needs. According to the salesperson, the jiaozi dough made of special jiaozi powder is fresh and tender, so people will not feel laborious when wrapping jiaozi, and it will not rot easily in the process of cooking jiaozi, and jiaozi will not stick together when cooked on a plate for a short time. Self-raising flour: With the accelerated pace of life, there are fewer and fewer people steaming steamed buns at home. The reason is that the processing of steamed buns is complicated. From fermentation, kneading to final baking, the intermediate link should be operated four or five times. Self-raising flour is a kind of flour that can be fermented directly without any fermentation materials, and it is mostly used to make steamed buns and steamed buns. Because self-raising flour contains baking powder, you can easily make white and fresh steamed bread and steamed buns by mixing flour and water in proportion and putting them directly into the steamer. Flour: Although there are more and more delicious foods in life, the northern people's habit of eating pasta has not changed. On the contrary, the public's demand for pasta is getting higher and higher. Noodle powder is a special powder for noodles. Compared with noodles made of ordinary flour, noodles made of Huimian and Lamian Noodles, as well as noodles made of them, have better texture and taste, and also have the characteristics of not rotting after long-term cooking. Huimian Noodles made of this flour is very labor-saving. After ordinary flour is kneaded into dough, it needs to be thrown. The longer it is thrown, the stronger the dough will be. However, the smart flour made of flour can only show the same effect after kneading for a few minutes. 1) ultra-high gluten flour: (moisture 14%, crude protein 13.5% or more): usually used to make gluten and fried dough sticks. (2) High gluten flour: (moisture 14%, crude protein 1 1.5%. Generally, the content of protein is above 1 1.5%, which can be called high-gluten flour. Protein is high in content and rich in gluten, so it is relatively strong, and it is mostly used to make bread, noodles and so on. (3) Powder core powder: (moisture 14%, crude protein 10.5% or more): usually. Chinese snacks, etc. (4) Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc. (5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, etc. It is suggested that you use high gluten flour or medium gluten flour with corn starch to make cakes ~ For low gluten flour, you can use flour (never use "jiaozi flour", which has a lot of gluten) and the ratio of corn starch is 4: 1. If you want to add some corn starch to reduce gluten, you can also make muffins and snacks. That's what I always do. I haven't been to all the supermarkets or bought the last lesson. How to make low-gluten flour cream? We'll buy them all. The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking. Medium gluten flour-General purpose flour is common in steamed buns, steamed bread, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this. High-gluten flour-Bread flour is used to make bread, self-raising flour-self-raising flour. I'm not sure what this is for. According to the instructions on the package, it is said that even muffni cake can be made, but I won't use it to make cakes. I usually use it to bake cakes, which is a little softer than flour that doesn't usually make dough. It used to be used to make pizza, which is not as delicious as dough, but it tastes a little bit smaller than the one without dough. Low-gluten flour-cake flour is used to make all kinds of cakes, biscuits and cakes. Westerners' supermarkets are placed in baking's place and packed in cartons, so 1 box weighs 2 Jin and costs about $3. I found Rizheng brand low-gluten flour 1 bag at the supermarket in Taiwan Province, China, 500g, 0.99 yuan. So in comparison, bags are cheaper. Generally speaking, if I make a big birthday cake or anniversary cake, I will pack it in a box. Generally, I will pack it in a bag when making snacks or ordinary cakes.