The former means regular flour with high protein content and the latter means the best flour with high protein content.

1. High-gluten snowflake flour and high-gluten enriched flour are two names for different kinds of flour. Explain the terms one by one, the concept of these two flours will be clearer, in fact, these two flour name is not very standardized.

First of all what is gluten, flour according to the amount of protein content is divided into high-gluten flour, gluten flour and low-gluten flour.

A: high gluten flour, also known as strong gluten flour, has the highest protein and gluten content, protein content of 12%-15%, wet gluten value of more than 35%. The best high-gluten flour is spring wheat flour from Canada. High-gluten flour is suitable for making bread, shortening snacks, puff pastry and so on.

B: Medium gluten flour is a type of flour between high gluten flour and low gluten flour. The protein content is 9%-11% and the wet gluten value is 25%-35%. Common flours such as winter wheat flour from the United States and Australia and standard flour from China belong to this type of flour. Medium gluten flour is used to make heavy fruit cakes, meat pies and so on.

C: Low gluten flour, also known as weak gluten flour, is low in protein and gluten. The protein content is 7-9% and the wet gluten value is below 25%. Weak-strength flours from the UK, France and Germany fall into this category. Low gluten flour is suitable for making cakes, sweet pastry, cookies and so on.

2, snowflake flour generally refers to two things, one of which refers to a food ingredient obtained from potato processing, called snowflake flour; its main application in frozen food, puffed food, bread, fish bait, fast food, baby food and so on.

The second is to refer to the flour, snowflake flour and ordinary flour there is no substantial difference, just a kind of good sounding title, there is no standard or regulation to achieve what can be called snowflake flour.