This brand should be high-gluten flour and high-gluten ultra-fine flour. 50 kg is three or four yuan. I don't think there is much difference.
Question 2: What's the difference between rich flour and standard flour? Which is better? Now people probably don't know what is ordinary flour, what is standard flour and what is rich flour. That's the grade of flour. Ordinary flour is thicker, which is called low-gluten flour. Rich flour is finer, with high gluten content and less impurities. It can be considered as high-gluten flour. The standard powder is between the two. Of course, when we go to the supermarket now, we usually buy jiaozi powder and the like. Mom, of course, uses ordinary powder. It would be better to make jiaozi powder.
What is whole wheat flour? Wheat is divided into three parts: germ, endosperm and hull. In whole wheat, germ accounts for 2.5%, endosperm accounts for 85%, and endosperm is the main component of milling. Bran is the husk of wheat, including germ and endosperm, accounting for about 12.5% of the whole wheat, and grinding is often removed. Generally speaking, flour refers to white flour produced after wheat bran is removed, which can be used in all kinds of bread, cakes and biscuits, and is the most basic material for all baked goods. Whole-grain flour is whole-grain wheat that is only crushed during milling, and there is no procedure to remove bran, but whole-grain wheat contains bran and germ, and all of them are ground into flour, which is called whole-grain flour. In the past, wheat bran was not valued, so it was often used as feed. Now after many studies, it has been proved that the bran in wheat contains cellulose with high nutritional value. If it is often mixed with flour to make whole wheat bread for consumers to eat, it can keep people healthy and energetic, so bran bread should be popularized.
Feeding flour:
(1) Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): it is usually used to make gluten and fried dough sticks.
(2) High-gluten flour: (moisture content 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour 13.5%, while the average protein content is in.
1 1.5% or more can be called high-gluten flour. Because of its high protein content and rich gluten, gluten is also very strong, and it is often used to make bread, noodles and so on.
(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.
(4) Medium gluten flour: (65,438+03.8% moisture, 8.5% crude protein): 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, cakes and snacks.
If you want to make a cake and can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~
Low flour can be mixed with flour (never use jiaozi flour, because there is a lot of gluten) and corn starch in a ratio of 4: 1. If you want to reduce gluten, you can add some corn starch.
I always make muffins and snacks like this, and I can't buy them. I went to all the supermarkets and didn't get any. I finally learned to make my own low-gluten powder cream. We all buy gold diamonds. I wonder if I can buy it.
Low gluten flour is a kind of flour. 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 flowers are used to make bread.
Self-raising flour—I'm not sure what spontaneous flowers are 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. The xiren supermarket is placed in the baking place, and it is paper ... >>
Question 3: What's the difference between ordinary flour, standard flour and rich flour? Now people probably don't know what is ordinary flour, what is standard flour and what is rich flour. That's the grade of flour. Ordinary flour is thicker, which is called low-gluten flour. Rich flour is finer, with high gluten content and less impurities. It can be considered as high-gluten flour. The standard powder is between the two. Of course, when we go to the supermarket now, we usually buy jiaozi powder and the like. Mom, of course, uses ordinary powder. It would be better to make jiaozi powder.
What is whole wheat flour? Wheat is divided into three parts: germ, endosperm and hull. In whole wheat, germ accounts for 2.5%, endosperm accounts for 85%, and endosperm is the main component of milling. Bran is the husk of wheat, including germ and endosperm, accounting for about 12.5% of the whole wheat, and grinding is often removed. Generally speaking, flour refers to white flour produced after wheat bran is removed, which can be used in all kinds of bread, cakes and biscuits, and is the most basic material for all baked goods. Whole-grain flour is whole-grain wheat that is only crushed during milling, and there is no procedure to remove bran, but whole-grain wheat contains bran and germ, and all of them are ground into flour, which is called whole-grain flour. In the past, wheat bran was not valued, so it was often used as feed. Now after many studies, it has been proved that the bran in wheat contains cellulose with high nutritional value. If it is often mixed with flour to make whole wheat bread for consumers to eat, it can keep people healthy and energetic, so bran bread should be popularized.
Feeding flour:
(1) Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): it is usually used to make gluten and fried dough sticks.
(2) High-gluten flour: (moisture content 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour 13.5%, while the average protein content is in.
1 1.5% or more can be called high-gluten flour. Because of its high protein content and rich gluten, gluten is also very strong, and it is often used to make bread, noodles and so on.
(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, 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, cakes and snacks.
If you want to make a cake and can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~
Low flour can be mixed with flour (never use jiaozi flour, because there is a lot of gluten) and corn starch in a ratio of 4: 1. If you want to reduce gluten, you can add some corn starch.
I always make muffins and snacks like this, and I can't buy them. I went to all the supermarkets and didn't get any. I finally learned to make my own low-gluten powder cream. We all buy gold diamonds. I wonder if I can buy it.
Low gluten flour is a kind of flour. 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 flowers are used to make bread.
Self-raising flour—I'm not sure what spontaneous flowers are 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-cakeflo > >
Question 4: Which is better, Wudeli Rich Flour or Wangchun Special Flour? We stopped producing nutritious flour long ago. Our Li Sheng flour, super special flour and advanced special flour, sells well, and it is also good to make high-gluten wet noodles.
Question 5: What is special flour and what is rich flour in flour? What is the difference? Special flour is Fuqiang flour. It is a white refined powder with high gluten content and few impurities, similar to refined powder. After the founding of the People's Republic of China, flour was divided into one, two and three grades, which were named Fuqiang brand, Jianshe brand and Production brand respectively. Teyi powder is a first-class characteristic powder, which is Fuqiang powder.
Question 6: Is Wudeli refined powder the same as Wudeli Fuqiang powder? It's different.
Question 7: Which one is low-gluten in the supermarket, Teyi Powder, Fuqiang Powder, Tejing Powder and self-raising flour? Or will you make cookies? After packaging, look at the ingredients below. Less than 8.5% of protein is low-gluten flour.
If you use self-raising flour to make cookies, you can avoid using baking powder or baking powder in the cookie recipe.
In fact, to make cookies, just use ordinary flour (medium gluten flour) and a little corn flour to destroy the gluten in the flour.
Question 8: What is the difference between Wudeli high-precision flour and Teyi flour? The classification of 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. Low-gluten flour: Also known as cake flour, protein content is 6.5-9.5%. It can be made by mixing four parts of medium gluten flour and one part of corn starch according to the mass ratio. Suitable for making loose, crisp and inflexible snacks such as cakes, biscuits and egg tarts. Medium gluten flour: The most common flour in China is called special gluten flour or refined flour, and its protein content is 9.5- 1 1.5%, which is used to make most Chinese snacks such as steamed bread, steamed stuffed bun, pancake, noodles and twist. High-gluten flour: Also known as bread flour, protein content is above 1 1.5%, and gluten is the strongest. It is used to make snacks such as bread, jiaozi, pizza, puffs, fried dough sticks, and Melaleuca cakes, which need strong elasticity and ductility to wrap bubbles and oil layers to form a loose structure. Identification method 1. Touch test method: when the hand holding the flour is released, the dough is low-gluten flour, and when the hand is released, it is high-gluten flour. 2. Color identification method: extremely white is low-gluten flour, and off-white is high-gluten flour.
Question 9: What is the difference between special powder, special powder and special powder? Which noodles of cold rice noodles are stronger? Special powder will do.
Special second powder has a strange taste.
But it tastes good with sesame oil.
As for that, of course, it is a special powder!
Question 10: What is snow pollen? What's the difference with ordinary flour? Snow pollen and Fuqiang flour are the names of flour mills themselves, not national standards, but ordinary flour, which is generally the first or second standard of flour, higher than the ordinary flour in national standards. The current processing technology, unless you want whole wheat flour, the others can meet the standard of special two flour.