Flour is generally divided into three types: high-gluten flour, medium-gluten flour and low-gluten flour (low-gluten flour, which is suitable for making cakes). Various flour uses: 1. High-gluten flour.

High gluten flour, also known as strong gluten flour, has a high content of protein and gluten. Protein content is12%-15%, and wet gluten value is above 35%. The best high-gluten flour is spring wheat flour produced in Canada. High-gluten flour is suitable for bread, pastry and puff pastry. 2. Low-gluten flour

Low gluten flour, also known as weak gluten flour, has low protein and gluten content. Protein content is 7%-9%, and wet gluten value is below 25%. Weak flour from Britain, France and Germany all belong to this category. Low-gluten flour is suitable for making cakes, sweet cakes and biscuits.

3. Medium gluten flour

Medium gluten flour is a kind of flour between high gluten flour and low gluten flour. Protein content is 9%-11%,and wet gluten value is 25%-35%. Common flour such as winter wheat flour produced in the United States and Australia and standard flour in China belong to this kind of flour. Medium gluten flour is used to make heavy fruit cakes and meat pies. This is the most original flour, and now it is mixed with other materials. For example, there is a kind of bread flour that directly makes cakes, and it has a taste, but I have used it but the effect is not good.