This high-gluten flour generally refers to flour with a protein content of 11.5-14.5. Usually, a protein content above 11.5% can be called high-gluten flour. Due to its high protein content and strong gluten, it is often used to make bread with elasticity and chewy texture. High-gluten flours such as Jinxiang Bread Flour, Queen Hard Red High-gluten Flour, and Zhanyi High-gluten Flour have a good reputation. However, in terms of cost-effectiveness, I have to say Jinxiang bread flour. It has high gluten and is easy to form a dough. It is easy to make bread and has a high success rate. Now it is used by many high-end bakeries, food factories and hotels. The quality is very good. good. The Queen is also good, but the price is a little more expensive, and the grade of Zhanyi is relatively medium and low, so you can consider it if your requirements are not high.