Multi-purpose flour is divided into many types, such as multi-purpose wheat flour, multi-purpose wheat flour and so on. Multi-purpose wheat flour is a high-gluten flour, while multi-purpose wheat flour is a medium-gluten flour, and they are not low-gluten flour.

Usually low-gluten flour is white in color and easy to form into balls when grasped by hand. Its protein content averages about 8.5% and is relatively low in protein content. It is generally suitable for making cakes, sponge cakes, biscuits, etc.

Different flours have different uses. Before making food, you must choose good flour, otherwise the food will taste bad. If you want to make a cake, you can choose multi-purpose wheat flour. This flour can still be used to make cakes. It is a medium-gluten flour and has a wide range of uses. High-gluten flour is more suitable for making bread, dumplings, noodles, etc., and multi-purpose flour comes in handy.

Types of flour:

1. High-gluten flour is also called strong gluten flour, and its protein content is between 12% and 15%. High-gluten flour is darker in color and feels slippery when you grab it with your hands. High-gluten flour is easy to spread and difficult to form lumps. Therefore, this high-gluten flour is often used in the production of bread, mille-feuille, puff pastry and other Western-style pastries.

2. All-purpose flour is a flour between high-gluten flour and low-gluten flour, with a protein content between 9% and 11%. All-purpose flour is milky white in color and in a semi-loose state. It is more suitable for making Chinese pasta such as steamed buns, steamed buns, dumplings, and noodles. The ordinary flour we see in supermarkets without special instructions is generally all-purpose flour.

3. Low-gluten flour, also called weak-gluten flour, has the lowest protein content, between 7% and 9%. Low-gluten flour is whiter in color and can easily form into balls when grasped by hand. It is more suitable for making fluffy and crispy pastries such as cakes, biscuits and tart crusts.