1, ultra-high gluten flour: water 14%, crude protein 13.5%, which is usually used to make gluten and fried dough sticks.

2. High-gluten flour: moisture content 14%, crude protein content 1 1.5% or more, which is mostly used to make bread and noodles. The average protein content of high-gluten flour is 13.5%, and usually the protein content is above 1 1.5%, so it can be called high-gluten flour. Protein content is high and gluten is abundant, so gluten is also strong.

3. Medium gluten powder: moisture content 13.8%, crude protein content above 8.5%. It is used for China pasta and China snacks, such as steamed buns, steamed buns, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this.

In addition, the fat cake in West Point is mostly made of medium gluten powder, and the structure of the fat cake itself is looser than that of sponge cake. By using medium gluten flour, the structure of the cake can be further strengthened, so that it becomes more compact and not loose.

4. Low gluten flour: moisture content 13.8%, crude protein content below 8.5%. It is usually used for cakes, biscuits, cakes and cakes. Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat.

Generally, raw flour is corn flour or water chestnut powder, which is usually used for cooking.

You must use high-gluten flour to grab cakes, but you can't use low-gluten flour, just like you can't use high-gluten flour to make cakes, you can only use low-gluten flour.