1, flour according to the performance and specific use can be divided into special flour, such as bread flour, dumpling flour, cookie flour, etc.; general-purpose flour, such as enriched flour; nutrient-fortified flours, such as calcium-enhancing flours, iron-enriched flours, etc.; -

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according to the accuracy of the different grades of refinement grade, special first-class, special second-class, and standard, etc.; -

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by the gluten strength of the strong and weak can be divided into strong gluten flour, medium gluten power and weak gluten flour;

2, the choice of flour -

Flour without whitening agent are described on the packaging.

3, the preservation of flour -

Flour should be stored in a light and ventilated, cool and dry place, humidity and high temperature can deteriorate the flour. -

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Flour can be preserved for one year under proper storage conditions, improper preservation can lead to deterioration, insects and other phenomena. Putting pepper packets in the flour bag can prevent insects.

4, the color of the flour -

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Normal color of the flour is creamy white or creamy yellow, pale or white flour is often added excessive whitening agent.

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