Most of the sand flour on the market is high-gluten, depending on the crude protein content

Classification reference

1. Extra high-gluten flour: moisture content 14% , crude protein is more than 13.5%, usually used to make gluten and fried dough sticks.

2. High-gluten flour: 14% moisture and more than 11.5% crude protein. It is mostly used to make bread, noodles, etc. The average protein content of high-gluten flour is 13.5%, and generally those with a protein content of more than 11.5% can be called high-gluten flour. With high protein content, there is more gluten, so it is also strong in gluten.

3. All-purpose flour: 13.8% moisture and more than 8.5% crude protein. It is generally used in steamed buns, steamed buns, dumplings, pancakes and other Chinese pasta and snacks. Generally, there is no specific labeling of flour in recipes, it’s just this.

In addition, all-purpose flour is often used to make grease cakes in Western pastries. The structure of grease cakes is looser than sponge cakes. Using all-purpose flour can further strengthen the structure of the cake, making it tighter and less sticky. loose.

4. Low-gluten flour: 13.8% moisture and less than 8.5% crude protein. It is usually used for cakes, biscuits, pastry snacks, puff pastry snacks, etc. When making sponge cakes, low-gluten flour is used. Because low-gluten flour has no gluten, the cake made is particularly soft, enlarged in volume, and has a smooth surface.

5. Generally, cornstarch is corn flour or bean flour, which is usually used for gravy in cooking.