I don't think so. I didn't specify what powder it was. Usually medium gluten powder. The gluten of flour does not depend on the brand and package size, but on the protein content, which is generally indicated on the package. For example, Golden Elephant (which I am familiar with) has a minimum flour 1kg and a maximum flour of 25kg. Each bag has high, medium and low kinds of flour.

Ultra-high gluten flour: moisture 14%, crude protein 13.5%, usually used to make gluten and fried dough sticks.

2. High-gluten flour: The moisture content is 14%, and the crude protein is above 1 1.5%, which is mostly used to make bread, noodles, etc. The average protein content of high gluten flour is 13.5%, but usually the protein content is above 1 1.5%, which can be called high.

3. Medium gluten flour: 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. This is not specially marked for flour in general recipes.

In addition, the fat cake in West Point often uses 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 less than 8.5%. It is usually used in cakes, biscuits, cakes and cakes. Sponge cake is made of low-gluten flour, and the cake made of low-gluten flour is particularly soft, bulky and flat.

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